Gluten Free Cream Puffs

It's one week till Christmas! The decorations are up, the gifts are wrapped, the house is clean(for now), the kids are home from school, and holiday visitors have started arriving!  With so much going on I like to have as much of my Christmas dinner prepared ahead of time and in the freezer as possible.  There will still be lots to do on the 24th and 25th but I don't want to spend the whole day in the kitchen.  In my freezer I have, Wild Rice Stuffing, Butternut Squash Soufflé, Whipped Cranberry Salad, various gluten free goodies, and for Christmas Dinner dessert, Gluten Free Cream Puffs with Old Fashioned Chocolate Sauce.
Cream puffs are always a hit! After a big dinner they are nice and light and dressed up with just a little Chocolate Sauce they are just right for your Holiday table! 
Cream puffs are actually very easy to make gluten free.  Recently I learned that I could make them in my standing mixer with my whisk attachment and it is so easy! Making them by hand isn't too hard either,but my arm used to get so tired beating in the eggs.  I have also learned another tip.  When they are done baking, poke each puff with a sharp knife (I do it on the side) and then let them cool in the oven with the door open.  This will let the steam out and ensure that the puffs are crisp.  When they are cool I fill them with whipped cream using an icing bag and a medium sized tip through the slit I made when they were done baking.  


Gluten Free Cream Puffs

  • 1 cup Gluten Free flour Blend
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 cup water
  • 1/2 cup butter
  • 4 large eggs
Mix flour, xanthan gum and baking powder together, set aside.  In a medium sauce pan heat water and butter until butter melts and water just boils.  Add flour mixture all at once and stir vigorously until mixture forms a ball (it will look like 'play dough'). Place the dough in the bowl of a standing mixer.  Using the whip attachment add eggs one at a time, making sure each egg is absorbed before adding the next.  Drop by teaspoons, or with a pastry bag onto a greased metal cookie sheet.  Bake in a pre-heated oven at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 minutes.  Do not under-bake.  Pierce each puff with a sharp knife and cool in the oven with the door open.  When completely cool fill with sweetened whipped cream and top with Old Fashioned Chocolate Sauce.


jane travis said...

Oh wow, these look totally amazing, I could eat one now!

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