Gluten Free Cream Puffs Recipe Recipe For Chili

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GLUTEN FREE CREAM PUFFS



Gluten Free Cream Puffs image

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

1 cup water
4 tablespoons butter
1/4 teaspoon iodized salt
1 cup all-purpose flour, sifted (I used Tom Sawyer's GF All-Purpose Flour)
4 eggs
1 egg yolk, lightly beaten
2 tablespoons milk
2 cups whipping cream (I used Cool Whip)
powdered sugar

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 PUMPKIN SPICE CREAM PUFFS



Gluten-Free Pumpkin Spice Cream Puffs image

Provided by Silvana Nardone

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 17

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup milk
3 large eggs plus 1 large egg white, at room temperature
3/4 teaspoon baking powder
2 cups heavy cream
1/2 cup confectioners' sugar, plus more for dusting
2 teaspoons pure vanilla extract
1/2 teaspoon ground pumpkin spice
1/4 cup pumpkin puree

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
  • For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.

CHILI CHEESE PUFF



Chili Cheese Puff image

I found this recipe on a trip to Southern California. Since then, this versatile dish has become one of my family's favorites. I serve it as a special breakfast, for brunch or even Sunday night supper. Sausage or ham goes well with this snappy dish...and don't forget some corn muffins!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

5 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup 4% cottage cheese
2 cups shredded Monterey Jack cheese
1/4 cup butter, melted
1 can (4 ounces) chopped green chiles, drained

Steps:

  • In a large bowl, beat eggs well. Stir in next five ingredients. Add green chiles. Pour into a greased 8-in. square baking pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 19g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 430mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

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