Gluten Free Cream Puffs

I have a delicious recipe to share with y'all today! There are a lot of steps, but trust me, it's worth the extra time to create these beautiful desserts!

PASTRY:

1 cup water

8 TBSP. butter

3/8 cup King Arthur's gluten free flour

4 large eggs

CREAM PUFF FILLING:

2 cups heavy or whipping cream

1/4 cup sugar

ICING:

chocolate chips 

coconut oil (for easy melting and desired dripping consistency.)

HERE'S HOW TO MAKE THEM!

*Preheat oven to 450 degrees F. Lightly grease a baking sheet and set aside.

*Combine butter, water, and salt in medium sized saucepan. Heat until butter is melted and bring to a rolling boil.

*Remove pan from heat, and add flour all at once, stirring vigorously. 

*Reduce the heat to medium. Return pan to burner and cook, stirring all the while until mixture for smooth, cohesive dough. This should take less than a minute.

*Remove pan from heat, transfer dough to a stand mixer bowl and beat at medium speed to cool it for 5 minutes. It'll still be warm, but you should be able to hold your finger in the dough for a few seconds.

*Beat eggs one at a time on medium speed, scraping bowl after each addition. It will look curdled at first, but will smooth out.

*After adding eggs, beat at medium speed for 2 minutes until fairly stiff and holds a peak.

*Drop the batter on the prepped baking sheet in 2-3 TBSP mounds. Space mounds about 3 inches apart for expansion.

*Bake pastries for 20 minutes, then reduce the heat to 350 degrees, and bake for additional 30-35 minutes until pastries are golden brown. Don't open the oven door while pastries bake.

*Remove pastries from oven. Make a small slit at the top of each and return to the oven to allow steam to escape.

*Transfer to rack to cool.

*When pastries are cool enough to handle, split each one in half to create top and bottom pieces. 

*Pour cream in mixing bowl and whip on high speed (using the whisk attachment). Sprinkle sugar in gradually as the cream whips. 

*Whip until stiff but be careful not to over-whip. Filling should be smooth. 

*Fill bottom halves with a scoop of filling and replace tops. Dust with powered sugar.

*Drizzle melted chocolate on top and serve immediately.

*Refrigerate leftovers.

This makes about 12 cream puffs. 

 

Look how tasty they look! Thanks for giving this a read!