Rich and Airy Gluten-Free Cream Puffs
“These cream-filled pillowy shells made without gluten are guaranteed to satisfy your sweet tooth.”
Liat Kadjarov
Original Recipe Author
For some, making pâte à choux from scratch can be challenging. Although it only contains flour, butter, and eggs, such a classic French pastry looks a little tricky to master.
That said, with some practice and the right ingredients, you can achieve spectacular results.
Once you get the hang of it, these creamy puffs will become your go-to dessert for family occasions. Plus, you’ll discover they’re simple to make despite looking fancy.
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Why this Gluten-Free Cream Puffs is A MUST-try:
Rich and Airy Gluten-Free Cream Puffs
Ingredients
Dough:
- 1 cup water (250 ml)
- 1 stick butter (100 g)
- 2 tsp. sugar
- ½ tsp. salt
- 5 oz. gluten-free flour (140 g)
- 4 large eggs
Whipped cream:
- 2 cups Rich’s whip topping / heavy cream (for dairy)
- 1 package vanilla instant pudding mix
- 4 heaping tbsp. confectioner’s sugar
Instructions
Dough:
- Preheat the oven to 400°F (200°C).
- Put the butter inside a small pot over a medium flame and let melt.
- Add the water, sugar, and salt.
- Bring the mixture to a boil.
- Once it reaches the rolling boil stage, add the whole amount of flour at once.
- Mix in the flour quickly until it dissolves and gets absorbed completely.
- Remove the pot from the flame and let cool for about two minutes.
- Keep mixing the dough slightly to help it cool down.
- Add the eggs (one at a time).
- Mix immediately and quickly (preferably with a wooden spoon).
- Don’t add the next egg until the previous one disappears completely.
- Transfer the dough into a piping bag with a half-inch tip (if you don’t have a piping tip, just cut the piping bag’s end to the desired size).
- Pipe the dough onto a parchment-paper-lined cookie sheet (shape circles of one and a half inches or four centimeters in diameter).
- In case you don’t have a piping bag, use two spoons to drop even amounts of the dough onto the parchment paper.
- Leave about an inch gap (two and a half centimeters) between each circle and the other.
- Bake in the oven for 20 minutes (don’t open the oven door while baking).
- After the time is up, slightly crack the oven door open to release the steam (stick a wooden spoon between the oven door and frame to keep it from closing).
- Keep baking for another five minutes.
Whipped cream:
- Whip all the ingredients together at high speed to make the filling.
- Transfer the filling into a suitable piping bag.
- Cut each dough puff open after they cool down (not all the way through).
- Fill them up with the whipped cream.
- Serve and enjoy.
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Oh, and we almost forgot!
This Gluten-Free Cream Puffs is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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