Gluten Free Cream Puffs
An easy gluten free cream puffs recipe. These are also called profiteroles.
Equipment
Ingredients
- 1 cup water
- ½ cup butter unsalted
- 1 cup gluten free flour blend * see note
- 4 large eggs
- ⅔ cup whipped cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 425º F.
- Bring the water and butter to a boil in a medium saucepan over medium heat. Make sure it is a rolling boil! Mix in the flour quickly. The flour mixture will form a soft dough ball. You will notice that the dough mixture will pull away from the sides of the pan.
- Use an electric hand mixer or standing mixer with a paddle attachment to mix in the eggs. Start on low speed and gradually increase to medium speed. Add all of the eggs one at the same time. Be sure the dough mixture isn't too hot. You don't want it to cook your eggs.
- Use a small cookie scoop to drop the dough onto a parchment paper-lined baking sheet. You can also use a piping bag with a large round tip to pipe the French pastry dough onto the baking sheet.
- Make sure to have a hot oven. The temperature needs to be 425º F before putting the puff dough into the oven. The dough will be sticky, but the surface evens out with baking.
- Bake the cream puffs for 22-25 minutes until the tops are golden brown. Remove them from the oven and set on a wire rack for cooling.
- Allow the cream puff shells to cool. I am so excited I finally got my recipe to work in this gluten free version!
- Bake for 22-30 minutes. You want to take these out of the oven when they puff up and get slightly golden.
- Move the puffs to a cooling rack and allow to cool.
- Use a sharp knife to carefully cut off the tops of the cream puffs. Use a pastry bag to pipe the filling onto the bottom half. You can also use a large wooden spoon if you prefer. If you use a spoon, just add a dollop of cream filling on each bottom half. Take the top half and set it on top of the cream filling.
- After the pastries are filled, you can top them in lots of fun ways. Dust them with powdered sugar, drench them in a chocolate ganache, or dip them in chocolate.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cream puffs will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- You can easily freeze cream puffs but I recommend doing it without the filling. To thaw, place them on the counter to come to room temperature, then place them in the oven at 325º F for 5-8 minutes to re-crisp.
Nutrition
Serving: 1gCalories: 68kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 39mgSodium: 45mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 169IUCalcium: 10mgIron: 1mg
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