Go Back
–+ servings
Betsy Leighton

Gluten Free Cream Puffs

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Choux Pastry
  • ½ cup 1 stick / 113g unsalted butter
  • 1 cup water
  • ¼ tsp salt
  • 1 cup 120g gluten-free all-purpose flour blend Use one with xanthan gum or add ¼ tsp if your blend doesn’t contain it
  • 4 large eggs
Filling
  • 1 cup heavy cream
  • ½ tbsp ChocZero maple syrup or honey
  • 1 tsp vanilla extract
Ganache

Method
 

For the pastry
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil.
  3. Remove from heat, add gluten-free flour all at once, and stir vigorously until it forms a smooth dough that pulls away from the sides of the pan.
  4. Return the pan to medium heat and stir for 1–2 minutes to dry the dough slightly.
  5. Remove from heat and cool for 5 minutes. Then, add eggs one at a time, mixing well after each. The dough should become smooth and pipeable.
  6. Spoon or pipe 2-inch mounds onto the baking sheet, spacing well.
  7. Bake for 25–30 minutes, or until puffed and golden. Don’t open the oven early or they may collapse.
  8. Turn off oven, crack door open, and let sit for 10 minutes. Then remove and cool completely.
For the filling
  1. Beat heavy cream, syrup, and vanilla until stiff peaks form.
Assembly
  1. Slice the cream puffs in half horizontally. Fill with whipped cream (or chilled pastry cream), then replace the tops.
Ganache
  1. Place the chocolate chips and cream in a small bowl and microwave at 30-second intervals, stirring in between, until the ganache is smooth. Drizzle over assembled puffs.

Tried this recipe?

Let us know how it was!