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–+ servings

Gluten Free Cream Puffs

These gluten free cream puffs are light, crispy, and filled with fluffy whipped cream. A classic French pastry everyone can enjoy.
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine French
Servings 12 pieces
Calories 231 kcal
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Equipment

  • piping bag

Ingredients
  

For the Choux Pastry

  • 1/2 cup Water
  • 1/4 cup Unsalted Butter
  • 1/2 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 2 large Eggs

For the Filling

  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

For the Topping

  • 3 oz Semi-Sweet Chocolate, chopped
  • 2 tbsp Heavy Cream

Instructions
 

  • Preheat oven to 400F and line a baking sheet with parchment paper. In a saucepan over medium heat, bring water, butter, sugar, and salt to a rolling boil. Remove from heat and add gluten free flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides.
  • Let the dough cool for 3 minutes, then add eggs one at a time, beating vigorously after each until the dough is smooth, glossy, and thick enough to hold a shape.
  • Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart, making about 12 puffs. Use a wet finger to smooth any peaks on top. Bake for 25 to 28 minutes until puffed, golden, and hollow-sounding when tapped. Do not open the oven during baking. Let cool completely.
  • Whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Slice each cooled puff in half horizontally and pipe or spoon a generous amount of whipped cream inside.
  • Melt chocolate with heavy cream in 20-second microwave intervals, stirring until smooth. Drizzle the chocolate ganache over the top of each cream puff. Let set for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 13gProtein: 2gFat: 19g
Keyword chocolate ganache, choux pastry, cream puffs, gluten-free
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