Gluten free choux puffs with Swiss meringue

Choux puffs

• 250 g water
• 1 pinch salt
• 120 g salted butter, cut into pieces
• 70 g potato starch
• 90 g white rice flour (see Tips)
• 1 tsp natural vanilla extract
• 4 eggs

Swiss meringue

• 100 g white sugar
• 2 egg whites
• 1 tsp lemon juice
• 1 pinch salt
• ½ tsp vanilla bean, split into halves lengthways and seeds scraped
• 1 - 2 drops natural pink food colouring (optional)
• pure icing sugar, for dusting