Gluten Free Cream Puffs (2024)

For the pastry

• 1 cup milk (not nonfat)
• 4 tablespoons (56 g) unsalted butter at room temperature
• ⅛ teaspoon kosher salt
• 1 cup (140 g) Gluten Free Pastry Flour (See Recipe Notes)
• 4 (200 g (weighed out of shell)) eggs at room temperature, beaten

For the whipped cream

• ¾ cup (6 fluid ounces) heavy whipping cream chilled, plus more as necessary
• ¼ cup (29 g) confectioners’ sugar
• ⅛ teaspoon kosher salt

For the chocolate drizzle

• 4 ounces dark chocolate chopped
• ½ cup (4 fluid ounces) heavy whipping cream

Make the pastries.

• Preheat your oven to 375°F.

• Line two large rimmed baking sheets with unbleached parchment paper and set them aside.

• Heat the milk, butter, and salt in a medium-size, heavy-bottomed saucepan over medium heat until the butter is completely melted and the mixture begins to simmer.

• Remove the pan from the heat, add the flour, stirring vigorously.

• Return the pan to the heat and cook, stirring vigorously, until the mixture begins to pull away from the sides of the pan and comes together in a ball (about 2 minutes).

• A thin film will form on the bottom of the pan.

• Remove from the heat, and allow the mixture to cool for at least 3 minutes, or until it is no longer hot to the touch.

• Transfer half the cooled dough to a blender or food processor.

• Pour the beaten eggs on top and then add the rest of the dough.

• Pulse until the mixture is smooth and uniformly well-blended.

• Transfer the dough from the blender or food processor to a pastry bag fitted with a large, plain piping tip (about 1 inch in diameter).

• Pipe the dough into about 20 small mounds, each about 1 1/2 inches high, about 1 inch apart, onto the prepared baking sheets.

• Smooth the tops of the pastry dough lightly with wet fingers so that nothing will burn during baking.

• Bake the cream puffs in the center of the preheated oven for 10 minutes, or until pale golden.

• Remove the baking sheet from the oven and, working quickly, with a sharp knife, cut a small slit in the side of each cream puff to allow steam to escape.

• Return the pastries on the baking sheet to the oven, turn off the oven, and prop open the oven door slightly.

• Allow them to sit in the oven until dry (about 30 minutes).

Make the whipped cream.

• Place the cream in the bowl of your stand mixer (or in a large metal bowl) fitted with the whisk attachment.

• Turn the mixer on medium speed (or use a hand mixer on medium speed) and whip until soft peaks begin to form in the cream.

• Add the confectioners’ sugar and salt, and continue to beat on medium speed until glossy and stiff, but not dry, peaks form.

• If you turn the mixer speed to high, your whipped cream will not be as stable.

• If you've beaten the whipped cream too much or too fast and it begins to look curdled, add a drizzle of extra cold whipping cream and beat until it smooths out.

Make the chocolate drizzle.

• Place the chopped chocolate in a small, heat-safe bowl and set it aside.

• Place the cream in a small saucepan and cook over medium heat until the cream begins to simmer.

  See Also

  Classic Tiramisu Recipe

• Pour the hot cream over the chopped chocolate and stir until the chocolate is melted and smooth.

Assemble the cream puffs.

• Once the pastries are cool and dry, slice them in half horizontally, spoon some whipped cream on the bottom halves, and then top with the remaining halves.

• Drizzle the chocolate mixture over assembled puffs. Serve chilled or at room temperature.

Equipment

• Food processor fitted with steel blade

Ingredients

Instructions