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.