Cooking and Serving: 50 minutes | 30 cream puffs
Ingredients
3/4 cup GF pastry flour) should be plenty. Or perhaps 1/3 recipe seems more | Pastry bag with tip | 6 tablespoons (84 g) unsalted butter
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 30 cream puffs
Ingredients
3/4 cup GF pastry flour) should be plenty. Or perhaps 1/3 recipe seems more
food processor
Pastry bag with tip
6 tablespoons (84 g) unsalted butter
1 ½ cups (12 fluid ounces) whole milk
¼ teaspoon kosher salt
1 ½ cups (210 g) gluten free pastry flour blend
5 eggs (250 g (weighed out of shell)) at room temperature, plus more as
Instructions
TO MAKE CREAM PUFFS
Transfer the dough from the blender or food processor to a pastry bag fitted.
with an open, round piping tip about 1/2-inch in diameter.
Pipe the dough onto the prepared baking sheets into small mounds of about 1.
1/2 tablespoons each, about 2 inches apart from one another.
With the moistened tips of your fingers, smooth the tops of the pastry dough.
lightly so that nothing will burn during baking.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake the cream puffs for 15 minutes.
Remove the baking sheet from the oven and, working quickly and using a sharp.
paring knife, cut a small slit in the side of each cream puff to allow steam.
The puffs may deflate slightly, but they’ll puff back up in the oven.
Rotate the baking sheet 180° and return it to the oven to bake for about.
another 10 minutes, or until the puffs are lightly golden brown all over and.
crisp on the outside.
Remove the baking sheet from the oven and place it on top of the stove or in.
another warm location to cool gradually until set (about 10 minutes). Repeat.
with the remaining pastry dough.
If you don’t plan to serve all the puffs right away, it’s best to only bake.
those that you intend to serve.
The remaining dough can be stored in a sealed container in the refrigerator.
for 2 days or so. Allow to come to room temperature, then pipe and bake as.
TO MAKE CREAM PUFFS
Transfer the dough from the blender or food processor to a pastry bag fitted.
with an open, round piping tip about 1/2-inch in diameter.
Pipe the dough onto the prepared baking sheets into small mounds of about 1.
1/2 tablespoons each, about 2 inches apart from one another.
With the moistened tips of your fingers, smooth the tops of the pastry dough.
lightly so that nothing will burn during baking.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake the cream puffs for 15 minutes.
Remove the baking sheet from the oven and, working quickly and using a sharp.
paring knife, cut a small slit in the side of each cream puff to allow steam.
The puffs may deflate slightly, but they’ll puff back up in the oven.
Rotate the baking sheet 180° and return it to the oven to bake for about.
another 10 minutes, or until the puffs are lightly golden brown all over and.
crisp on the outside.
Remove the baking sheet from the oven and place it on top of the stove or in.
another warm location to cool gradually until set (about 10 minutes). Repeat.
with the remaining pastry dough.
If you don’t plan to serve all the puffs right away, it’s best to only bake.
those that you intend to serve.
The remaining dough can be stored in a sealed container in the refrigerator.
for 2 days or so. Allow to come to room temperature, then pipe and bake as.
Notes
* 5 eggs (250 g (weighed out of shell)) at room temperature, plus more as
* Preheat your oven to 375°F. Line two large rimmed baking sheets with
unbleached parchment paper and set them aside.
* To make the paste, place the butter, milk, and salt in a medium-size,
heavy-bottomed saucepan over medium heat until the butter is completely
melted, and the mixture begins to simmer.
* Remove the pan from the heat, add the pastry flour, and stir vigorously until
* Return the pan to the stove and cook over low heat, stirring constantly,
until the mixture comes together in a ball and begins to leave a film on the
bottom of the pan (about 2 minutes). This step is designed to help evaporate
as much moisture as possible from the paste.
* Remove the paste from the heat, and allow the mixture to cool for at least 3
minutes, or until it’s no longer hot to the touch. Transfer the cooled dough
to a blender or food processor fitted with the steel blade.
* Pour 5 of the eggs on top of the paste, lock in the lid, and process until
the mixture is smooth and uniformly well-blended (about 2 minutes).
* Open the blender or food processor, and scoop the choux pastry with a mixing
spoon. The dough should be shiny and soft, and fall off the spoon without
* If the dough isn’t shiny, process again in pulses until it has a sheen. If
the dough isn’t soft enough to pipe through the tip of a pastry bag, beat the
remaining egg and add it bit the dough is the proper consistency.
* Transfer the dough from the blender or food processor to a pastry bag fitted
with an open, round piping tip about 1/2-inch in diameter.
* Pipe the dough onto the prepared baking sheets into small mounds of about 1
1/2 tablespoons each, about 2 inches apart from one another.
* With the moistened tips of your fingers, smooth the tops of the pastry dough
lightly so that nothing will burn during baking.
* Place the baking sheets, one at a time, in the center of the preheated oven
and bake the cream puffs for 15 minutes.
* Remove the baking sheet from the oven and, working quickly and using a sharp
paring knife, cut a small slit in the side of each cream puff to allow steam
* The puffs may deflate slightly, but they’ll puff back up in the oven.
* Rotate the baking sheet 180° and return it to the oven to bake for about
another 10 minutes, or until the puffs are lightly golden brown all over and
crisp on the outside.
* Remove the baking sheet from the oven and place it on top of the stove or in
another warm location to cool gradually until set (about 10 minutes). Repeat
with the remaining pastry dough.
* If you don’t plan to serve all the puffs right away, it’s best to only bake
those that you intend to serve.
* The remaining dough can be stored in a sealed container in the refrigerator
for 2 days or so. Allow to come to room temperature, then pipe and bake as
For the gluten free pastry flour.
For a full discussion of gluten free pastry flour, including instructions on how
to make it dairy-free, please click through the link in the ingredient list.
For 1 1/2 cups (210 g) gluten free pastry flour, combine:
* 168 g (mock) Better Batter
* 21 g cornstarch, and
You can also simply use 1 1/2 cups (210 g) (mock) Cup4Cup
which is equivalent to a gluten free pastry flour.
Nutrition information is approximate and is for enough pastry to make 30 cream
puffs, but without the filling.
Fat: 0.1g | Cholesterol: 158mg | Sodium: 82mg | Potassium: 75mg | Fiber: 1g |
Sugar: 1g | Vitamin A: 308IU | Calcium: 42mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Words gluten free cream puffs on page with raw choux pastry dough, filled
pastry, and cream on spoon falling into pastry half
gluten free cream puffs on page with raw choux pastry dough, filled pastry, and
cream on spoon falling into pastry half