Gluten Free Cream Puffs Recipe Recipes Recipe For Shrimp

GLUTEN FREE CREAM PUFFS

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!

GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS

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.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.