Preheat oven to 375 degree Fahrenheit and line two baking sheets with parchment paper.
In a medium sauce pan, combine ghee, salt and water over medium heat and bring to a boil. Quickly stir all flour in with a wooden spoon, stirring constantly until a nice dough ball has formed.
Transfer dough to bowl and cool slightly for about 3-4 minutes. Add 4 eggs one at a time, stirring vigorously after each one and incorporating completely after each one, set aside.
Prepare egg wash with remaining egg and 1 tablespoon water, by adding to a small bowl and using a fork to combine.
Transfer the dough (pate a choux) to a large pastry bag fitted with a plain round tip. Pipe 1½” rounds onto prepared baking sheets. Smooth any pointed peaks on the puff with a moistened finger.
Brush tops with egg wash and bake for 25-30 minutes or until puffs rise and are golden brown. Cool on a wire rack.
Fill with your favorite pastry cream and serve immediately. Store any unfilled puffs for up to a day at room temperature.
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