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Cream Puffs/Pate a Choux

Cream Puffs
Gluten-Free Baking and More, January 2007.
Name: Cream Puffs
Description: I can’t stress to you how good these are! Really, I wish I could jump off the page, look you in the eye and say, “These cream puffs are awesome.” Well, in a way I guess I just did! They take a little work to make, but you are rewarded with gorgeous golden brown orbs that beg to be filled with something yummy. Honestly, these are so light, it is like biting into air.
Before making, be sure to read the Baker’s Note.
Ingredients: Dry Ingredients

3/4 cup white rice flour

1/4 cup potato starch

1/4 teaspoon baking powder

1 teaspoon salt

Wet Ingredients

5 Tablespoons butter

1 cup milk

3 large eggs
Directions:
  1. You’ll need to have your food processor or KitchenAid waiting. For the food processor, fit it with the metal blade. For the KitchenAid, fit it with the paddle attachment.

  2. Preheat oven to 375°F. Line a baking sheet with parchment paper and fit a decorator bag with a large tip.

  3. In a small bowl, whisk together dry ingredients. Set aside.

  4. In a medium saucepan, combine butter and milk. Heat over medium-high heat until mixture boils.

  5. Add the dry ingredients, all at once, and quickly stir with a wooden spoon until a dough forms. This will happen quickly.

  6. Transfer dough to either the waiting food processor or KitchenAid.

  7. Mix for one minute. This will help to cool down the dough slightly so the eggs won’t cook when you add them to the dough.

  8. Add the eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.

  9. After adding the last egg, beat the mixture for 1 minute. It should be creamy and smooth.

  10. Fill the pastry bag with the cream puff dough and pipe into equal mounds, about 1/4 cup each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.)

  11. Dip your finger in water and gently press down the “point” of the mound.

  12. Bake for 15 minutes or until golden brown and puffy.

  13. Remove from oven and place on a wire rack to cool.

  14. Slice in half and fill with ice cream or whipped cream. Enjoy!

    Makes about 2 dozen cream puffs.
Created By: Elizabeth Barbone

Baker's Note

This dough is pretty tough and it really requires either a KitchenAid mixer or a food processor. I did not try making this dough with a handheld mixer because I was afraid it might burn out the motor. So, I tested the recipe using both a KitchenAid and a food processor. In my case, I liked the Cusinart. Both machines worked beautifully, chugging through this dense dough. Use whichever machine you have on hand, just be sure to have it ready to go before you make the dough. You really need to get the dough from the saucepan and into the KitchenAid/Food processor rather quickly.

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