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.
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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.
Servings: 12 pieces
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 13g | Protein: 2g | Fat: 19g
Calories: 231kcal
Cost: $10