Cooking and Serving: 50 minutes | 4 breakfast puffs
Ingredients
What’s special about these gluten free breakfast puffs | Pastry bag with large plain piping tip | 1 ⅔ cups (233 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4 breakfast puffs
Ingredients
What’s special about these gluten free breakfast puffs
Pastry bag with large plain piping tip
1 ⅔ cups (233 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
5 tablespoons (45 g) cornstarch, replace with more Cup4Cup if that is your
¾ teaspoon kosher salt
1 ¼ cups (10 fluid ounces) milk , plus up to 1 tablespoon more as necessary
5 tablespoons (70 g) unsalted butter, chopped
5 (250 g (weighed ouf of shell)) eggs, at room temperature
3 ounces bacon, diced
4 eggs (any size)
¼ cup (2 fluid ounces) milk, at room temperature
⅛ teaspoon kosher salt
1 tablespoon (14 g) unsalted butter
Instructions
MAKE THE PASTRIES
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set aside. In a medium-size bowl, place the flour blend,.
xanthan gum, cornstarch, and kosher salt, and whisk to combine well, and set.
Place the milk and butter in a medium-size, heavy-bottomed saucepan. Place.
the pan over medium heat until the butter is completely melted and the.
mixture begins to simmer. Remove the pan from the heat, add the flour mixture.
and stirring vigorously.
The dough will be thick. Transfer it to the bowl of a food processor fitted.
with a steel blade or a blender. Allow the dough to cool for at least 3.
minutes, or until it is no longer hot to the touch.
Add the eggs and process or blend until the mixture is smooth and uniform. If.
necessary, add up to one more tablespoon of milk at room temperature to allow.
the dough to be processed into a smooth mixture.
Transfer the dough from the blender or food processor to a pastry bag fitted.
with a large, plain piping tip (about 1 inch in diameter).
Pipe the dough onto the prepared baking sheet in large mounds, each either.
3-inches wide (for smaller puffs) or 4-inches wide (for larger), about.
Smooth the tops of the pastry dough lightly with wet fingers. Bake the puffs.
in the center of the preheated oven for 18 to 22 minutes (less time for.
smaller puffs, more for larger), or until pale golden all over.
Remove the baking sheet from the oven and, working quickly, with a sharp.
knife, cut a small slit on top of each puff to allow steam to escape.
Return the pastries on the baking sheet to the oven, turn off the oven, and.
prop open the oven door slightly. Allow them to sit in the oven until dry.
MAKE THE BACON AND EGGS
In a small skillet over medium-high heat, sauté the chopped bacon, stirring.
occasionally, until golden brown (about 3 minutes). Place the bacon pieces on.
a paper towel-lined plate to drain. Cool and discard the rendered bacon fat.
(or strain it and save it in a sealed container in the refrigerator for.
In a small bowl, beat the eggs, milk and salt until very well combined. Place.
the butter in a medium-size nonstick skillet over medium-high heat.
Once the butter is melted, pour in the egg mixture and stir gently. Once.
clumps begin to form, fold the eggs over on themselves with a silicone.
spatula until there is no more liquid egg in the pan. Transfer the scrambled.
eggs to a plate to finish cooking as they stand.
ASSEMBLE THE BREAKFAST PUFFS
Using a sharp knife, cut about a 2-inch hole (1 1/2-inches for smaller puffs).
in the top of each pastry and press the soft inside to the sides to create.
room inside. Fill with scrambled eggs and bacon bits. Either cover with the.
cut tops or serve the tops alongside. Serve warm.
ASSEMBLE THE BREAKFAST PUFFS
Using a sharp knife, cut about a 2-inch hole (1 1/2-inches for smaller puffs).
in the top of each pastry and press the soft inside to the sides to create.
room inside. Fill with scrambled eggs and bacon bits. Either cover with the.
cut tops or serve the tops alongside. Serve warm.