Preheat oven to 400°F and line 2 baking sheets with parchment.

In a medium bowl, combine the Xanthan Gum, tapioca flour and gluten free 1:1 flour. Mix until thoroughly blended.

Combine the milk, sugar, cream, salt, and butter in a separate medium to large sized sauce pan.

Cook the ingredients over medium heat, stirring occasionally, until the butter is melted and a steady simmer has started.

Turn off the heat and vigorously mix the flour into the liquid ingredients. The ingredients will form a ball of dough.

Continually mix the dough over a low heat for 1 more minute to extract excess moisture. The dough should just start to leave a film on the bottom of the pan.

Turn off heat and let the dough cool to touch. (5-7 minutes temp below 140°F)

In preferably a food processor, stand mixer, or heavy duty blender add the dough, start mixing and gradually pour in the 4 (pre-whisked) eggs.

Mix until uniform and there are zero clumps. The texture should hold its form and look mostly smooth, yet still be easily scooped onto a spoon.

Wet with water or grease or grease a large spoon. (The dough is very sticky)

OPTIONAL: You can also pipe the batter using a pastry bag and a 1/2in tip.

Scoop the ingredients with the spoon into 2 Tbsp blobs onto a lined baking sheet.

Space about 2 inches apart. Wet your hands and smooth any rough edges on the dough balls.

Bake for approximately 16-18 minutes, rotating the pans in the middle.

The caps of the puffs should be slightly golden brown and the dough should have puffed up and out.

Remove from the oven and allow the puffs to cool.

Once completely cooled, split each pastry in half with a serated knife and fill with cream (recipe below).

Dust the top with powdered sugar.

In a medium sized mixing bowl add the heavy whipping cream, cinnamon, powdered sugar, honey and salt.

With a hand-mixer, mix until stiff peaks form, akin to frosting texture.

Scoop or pipe into the cooled Choux pastries!