My husband had never asked me to make cream puffs before– until he became a celiac! It’s interesting to experiment with a GF recipe when I don’t have a gluten version to compare it to. But I always say my dream job would be at America’s Test Kitchen (I love their tv shows and cookbooks!), so I just think of my life as the gluten free version.
Cream Puff Shell
1 1/4 cups water
1/2 cup salted butter
1 tsp sugar
1 tsp salt
1 1/2 cup GF Flour Blend. (this time I did 1 cup gf flour and 1/2 cup tapioca flour)
1. Preheat your oven to 375 degrees F.
2. Add the water, butter, sugar and salt to a saucepan and bring to a boil.
3. Remove from the heat, add the flour all at once, and stir vigorously until it forms a dough ball and pulls away from the sides of the pot.
4. Transfer the dough to a stand mixer and beat on low speed until the dough cools.
5. Slowly add the eggs on medium speed and beat until they’re completely absorbed.
6. Use 1/4 cup to drop dough on a cookie sheet lined with parchment paper. I wet my fingers to smooth the dough, but you could also pipe it through a bag. Brush the cream puffs with a mix of 2 T milk and 1 egg yolk for a shiny crust.
7. Bake for 25-35 minutes, until lightly golden brown on top. Poke the cream puffs with tooth picks to let out the steam.
(I read this tip after I made them, but it sounded helpful– Turn off the oven and return the puffs to the middle rack, leave the door slightly open so the puffs can dry out for a while. Let the puffs cool completely before you slice them open to add the filling.)
This makes about 10 cream puffs, but I cut the recipe in half.
This can be vanilla pudding or you can make your own. You can sprinkle powdered sugar on top or drizzle chocolate sauce.