• Preheat the oven to 400 degrees F, with the rack in the center of the oven.
• In a medium saucepan, heat water, milk, and butter over medium heat to boiling. Add in a pinch of salt. Add the Ryze flour all at once and stir quickly with a rubber spatula or a wooden spoon. Lower burner to medium low and cook, stirring constantly for a minute and a half, or until it forms a ball. Remove from the heat and add eggs, one at a time, beating vigorously by hand or using a mixer, after adding each in. Beat until smooth.

For Cream Puffs:

• Use a 1/4 cup measure, to drop 1/4 cupful in a circle about ⅜-½ inch thick, unto an ungreased parchment lined, metal cookie sheet, spacing 2 ½-3 inches apart. Makes 10 cream puffs. Use two baking sheets to not crowd the cream puffs and bake one sheet at a time. Bake for 35-40 minutes, until golden brown and puffy.

For Eclairs:

• Drop onto an ungreased parchment lined, metal cookie sheet, by 1/4 cupful, shaping the dough into 1 inch wide x 4 1/2 inch long fingers. Makes 10 eclairs. Use two baking sheets to not crowd the cream puffs and bake one sheet at a time. Bake for 35-40 minutes or until golden brown and puffy. 
• Using a sharp knife, pierce the side of the cream puff or eclair immediately after removing from the oven. Cool cream puffs or eclairs on the pan or on a wire rack, near the oven or in a warm space. When cool, using a sharp, thin knife, slice the top 1/3 off to make a cup at the bottom, with a lid. Remove any soft dough from the inside and discard. 
• Place the eclairs or cream puffs in the cooled oven or airtight container to keep crisp until ready to serve. I like to fill these at the last minute to keep the shells crisp, while others don't seem to mind them "soggy". To re-crisp, place sliced cream puffs or eclairs on a baking tray and heat in a 350 degree oven for 3-5 minutes.
• Fill with a layer of Dark Chocolate Ganache Glaze. Add several raspberries on top of the ganache. Add a layer of Vanilla Cream Filling and fill the top of the shell with sweetened whipped cream, using a pastry bag with a star tip if you like.
• Dust with powdered sugar. Fill a small zip lock bag with the remaining Dark Chocolate Ganache Glaze. Seal and cut a small hole on one corner. Drizzle the glaze over the Eclair or Cream Puff.
• Decorate with organically grown flowers, if you like.

Vanilla Cream Filling, Gluten Free

• Whisk the egg yolks in a small bowl.
• Sift the sugar and cornstarch together. Pour into a medium saucepan, and before turning on the burner, stir the milk in until smooth and combined.  Turn on medium and cook, stirring constantly with a rubber spatula or wooden spoon, over low to medium low heat, (depending on your burner size), until thickened and starting to boil. Cook for a minute stirring constantly.
• Holding the saucepan in one hand, pour about half of the mixture into the whisked eggs, using the whisk in your other hand to stir as the milk mixture is poured in. Stir completely before pouring back into the saucepan with remaining milk mixture.  Stir to boiling, over medium heat. Cook for one and a half minutes more.
• Remove from heat. Stir in the butter and vanilla paste or vanilla extract.
• Put through a small mesh sieve to get any lumps out.
• Cool in a bowl, stirring often to prevent a skin from forming or cover with cellophane against the cream to cool before refrigerating. 
• The cream should be chilled before filling the cream puffs or eclairs.

Dark Chocolate Ganache Glaze, Gluten Free

• Heat the cream for 15- 20 seconds in a small microwave safe bowl. Add the chocolate, maple syrup, and butter. Heat for 10 more seconds and stir until smooth. Stir in the vanilla. Let cool.

Sweetened Whipped Cream:

• Whip in a stand mixer bowl 1 cup heavy cream, starting on low speed and increasing to medium or medium low, until it begins to thicken, while remaining fluffy. Mix in 2 tablespoons granulated sugar and 1 teaspoon of vanilla.