'- Rice flour pastry cream- 40 gram sugar- 13 gram Thai rice flour (*)- 1 cup milk- 2 egg yolks- 3/4 teaspoon vanilla extract- Sus (choux)- 200 ml water- 100 gram unsalted butter- 1/2 teaspoon salt- 125 gram all purpose flour- 3 eggs

'- Rice flour pastry cream a. In a small sauce pot, whisk together sugar, rice flour, and 2 tablespoons of milk. Add egg yolks and the remaining of the milk, whisk again until well mixed. b. Turn the heat to medium, cook until bubble starts to form. Whisk frequently. c. Once bubble forms, set a timer to 5 minutes. Continue to whisk until the timer is up. d. Strain the pastry cream through a strainer/sieve into a mixing bowl. Add vanilla extract, mix well. Let the cream cool until room temperature, about 30 minutes, then cover with plastic wrap pressed directly against the surface of the cream to prevent a skin from forming. Refrigerate until needed, up to 3 days.- Sus (choux) a. Preheat oven to 200 Celcius (400 Fahrenheit). b. In a sauce pot, bring water, butter, and salt to a boil. Stir in flour until the mixture pulls away from the sides of pot and forms a ball. c. Transfer the dough to a mixing bowl. Let it cool until warm to touch, about 10-15 minutes. d. Using a spatula, wooden spoon, or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. e. Bake in the oven for 25-30 minutes, or until golden brown. f. Turn off the oven. g. Take the tray out from the oven, with a toothpick, poke 1-2 holes at the sides of each choux to let the steam escape so the choux don't collapse. Then return the tray to the oven, with the oven door open, to further dry the choux, about 15 minutes. h. Take the tray out from the oven, cool to room temperature. Cut each choux in half and fill with pastry cream.