desserts

Sunday, August 14, 2016

Cream Puffs

Cream Puffs are one of those desserts that seem extra fancy and difficult to make, but are actually really easy!  This gluten free version is a great disguise.  My non-gluten free family can't tell a difference between these and the ones that contain wheat.  They store really well if you don't fill them, so you can make them ahead of time!  This recipe makes 19 - 20 large cream puffs. If you want to make mini cream puffs, use a mini muffin tin and drop by teaspoonfuls.



2/3 cup rice flour
6 tablespoons potato starch
1/4 teaspoon salt
1 cup water
1/2 cup butter or margarine, sliced
4 eggs

Preheat oven to 450º.  In small bowl combine rice flour, potato starch and salt.  Set aside.  In a small saucepan combine the water and butter.  Bring to a boil stirring often to melt the butter.  As soon as the water boils, add the dry ingredients all at once.  Stir vigorously until dough forms a ball.  Remove from heat.

Beat in eggs one at a time, with electric mixer to make the dough smooth.  Drop by tablespoonfuls in a oil sprayed muffin tin.

Bake at 450º for 15 minutes.  Reduce heat to 350º and bake 19 - 20 minutes more.

Remove puffs from pan and cool slightly on a rack or towel.  Cut off tops and remove soft centers.  Replace lids and allow puffs to cool completely.

Fill with pudding, whipped cream, berries, sandwich fillers, etc.