Gluten Free Cream Puffs Or Profiteroles With Flavored Cream Opti Recipes
GLUTEN FREE CREAM PUFFS
As a child, I remember making cream puffs with my grandma and my dad. We took a short cut in the filling department though and just used Cool Whip instead of a Bavarian cream. I like them both ways, but the Cool Whip does lighten up the end product, not only in calories and fat content but they are not as filling. They are super easy to make so I hope you try them out and let me know what you think! I got the recipe from the Today Show website a few years ago.
Provided by Adventures of a Glu
Categories Dessert
Time 55m
Yield 9-12 large cream puffs, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°.
- Spray Pam on a large cookie sheet.
- Pour water into a heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before the water boils. Bring water just to boil.
- Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
- Add whole eggs, beating in one at a time (I did this in my food processor). Dough should be very stiff but smooth.
- Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. Or, for a neater appearance, use a pastry bag with 3/4 inch plain tip and pipe dough onto baking sheet (I make them both ways, but I do use a gallon Ziploc bag instead of a pastry bag and pipe "mini" cream puffs for when I have a party...they are very similar to the frozen cream puffs in a tub that you can buy at the store, just GF!).
- Combine egg yolk and milk in a bowl. Brush each puff with the glaze mixture, taking care not to let the liquid drip onto the pan.
- Bake 35 minutes (about 15 for the mini puffs) until puffed, golden brown and firm.
- Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
- Cut off tops, (I had to scoop out the moist dough) fill with whipped cream (I used a pastry bag with a large star tip).
- Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
Nutrition Facts : Calories 477.9, Fat 41.4, SaturatedFat 24.6, Cholesterol 302.2, Sodium 233.1, Carbohydrate 18.7, Fiber 0.6, Sugar 0.4, Protein 8.6
GLUTEN FREE CREAM PUFFS OR PROFITEROLES WITH FLAVORED CREAM OPTI
Basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour, but I like to use the filling recipes from Rose Levy's Cake Bible. This recipe is posted with Rose's basic filling, plus several other flavored cream options. This gluten free dough makes such amazing cream puffs that it's hard to believe they're gluten free. Storing and shelf life are short though, so plan to make them the day you'll be serving them.
Provided by Tinkerbell
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream Puffs:.
- In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
- Sift together the Pastry Flour, xanthan gum, salt and sugar.
- Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
- Use a large cookie scoop to drop dough onto a well greased baking sheet. For profiteroles, use mini or small scoop.
- Bake Cream Puffs at 425 degrees for 25-30 minutes, or until golden brown and centers are dry. Cool on wire racks before slicing and filling.
- For Whipped Cream Filling/Frosting:.
- To bowl of stand mixer, add whipping cream, vanilla and sugar. Chill everything, including the whisk attachment, in refrigerator for at least 30 minutes. Beat mixture until stiff peaks form then pipe into sliced puffs or profiteroles.
- For chocolate filling: Add cocoa powder and extra sugar to bowl with basic ingredients and chill for a full hour to allow the cocoa to dissolve, then beat until stiff peaks form.
- For berry fillings: Make the basic cream as above, beating only until soft peak stage. Add raspberry or strawberry puree a little at a time, and beat until stiff peaks form.
Nutrition Facts : Calories 378.8, Fat 26.6, SaturatedFat 15.6, Cholesterol 205.6, Sodium 322, Carbohydrate 27.9, Fiber 0.7, Sugar 6.9, Protein 7.4
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