Cooking and Serving: 30 minutes | 20 cream puffs
Ingredients
Food processor fitted with steel blade | 1 cup milk, (not nonfat) | 4 tablespoons (56 g) unsalted butter, at room temperature
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 20 cream puffs
Ingredients
Food processor fitted with steel blade
1 cup milk, (not nonfat)
4 tablespoons (56 g) unsalted butter, at room temperature
⅛ teaspoon kosher salt
1 cup (140 g) Gluten Free Pastry Flour
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
¾ cup (6 fluid ounces) heavy whipping cream, chilled, plus more as
¼ cup (29 g) confectioners’ sugar
⅛ teaspoon kosher salt
4 ounces dark chocolate, chopped
½ cup (4 fluid ounces) heavy whipping cream
Instructions
MAKE THE PASTRIES
Preheat your oven to 375°F.
Line two large rimmed baking sheets with unbleached parchment paper and set.
Heat the milk, butter, and salt in a medium-size, heavy-bottomed saucepan.
over medium heat until the butter is completely melted and the mixture begins.
Remove the pan from the heat, add the flour, stirring vigorously.
Return the pan to the heat and cook, stirring vigorously, until the mixture.
begins to pull away from the sides of the pan and comes together in a ball.
A thin film will form on the bottom of the pan.
Remove from the heat, and allow the mixture to cool for at least 3 minutes,.
or until it is no longer hot to the touch.
Transfer half the cooled dough to a blender or food processor.
Pour the beaten eggs on top and then add the rest of the dough.
Pulse until the mixture is smooth and uniformly well-blended.
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 into about 20 small mounds, each about 1 1/2 inches high,.
about 1 inch apart, onto the prepared baking sheets.
Smooth the tops of the pastry dough lightly with wet fingers so that nothing.
will burn during baking.
Bake the cream puffs in the center of the preheated oven for 10 minutes, or.
Remove the baking sheet from the oven and, working quickly, with a sharp.
knife, cut a small slit in the side of each cream puff to allow steam to.
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 (about 30 minutes).
MAKE THE WHIPPED CREAM
Place the cream in the bowl of your stand mixer (or in a large metal bowl).
fitted with the whisk attachment.
Turn the mixer on medium speed (or use a hand mixer on medium speed) and whip.
until soft peaks begin to form in the cream.
Add the confectioners’ sugar and salt, and continue to beat on medium speed.
until glossy and stiff, but not dry, peaks form.
If you turn the mixer speed to high, your whipped cream will not be as.
If you’ve beaten the whipped cream too much or too fast and it begins to look.
curdled, add a drizzle of extra cold whipping cream and beat until it smooths.
MAKE THE CHOCOLATE DRIZZLE
Place the chopped chocolate in a small, heat-safe bowl and set it aside.
Place the cream in a small saucepan and cook over medium heat until the cream.
Pour the hot cream over the chopped chocolate and stir until the chocolate is.
ASSEMBLE THE CREAM PUFFS
Once the pastries are cool and dry, slice them in half horizontally, spoon.
some whipped cream on the bottom halves, and then top with the remaining.
Drizzle the chocolate mixture over assembled puffs. Serve chilled or at room.
ASSEMBLE THE CREAM PUFFS
Once the pastries are cool and dry, slice them in half horizontally, spoon.
some whipped cream on the bottom halves, and then top with the remaining.
Drizzle the chocolate mixture over assembled puffs. Serve chilled or at room.
Notes
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
FOR THE WHIPPED CREAM
* ¾ cup (6 fluid ounces) heavy whipping cream, chilled, plus more as
* ¼ cup (29 g) confectioners’ sugar
* ⅛ teaspoon kosher salt
FOR THE CHOCOLATE DRIZZLE
* 4 ounces dark chocolate, chopped
* ½ cup (4 fluid ounces) heavy whipping cream
* Preheat your oven to 375°F.
* Line two large rimmed baking sheets with unbleached parchment paper and set
* Heat the milk, butter, and salt in a medium-size, heavy-bottomed saucepan
over medium heat until the butter is completely melted and the mixture begins
* Remove the pan from the heat, add the flour, stirring vigorously.
* Return the pan to the heat and cook, stirring vigorously, until the mixture
begins to pull away from the sides of the pan and comes together in a ball
* A thin film will form on the bottom of the pan.
* Remove from the heat, and allow the mixture to cool for at least 3 minutes,
or until it is no longer hot to the touch.
* Transfer half the cooled dough to a blender or food processor.
* Pour the beaten eggs on top and then add the rest of the dough.
* Pulse until the mixture is smooth and uniformly well-blended.
* 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 into about 20 small mounds, each about 1 1/2 inches high,
about 1 inch apart, onto the prepared baking sheets.
* Smooth the tops of the pastry dough lightly with wet fingers so that nothing
will burn during baking.
* Bake the cream puffs in the center of the preheated oven for 10 minutes, or
* Remove the baking sheet from the oven and, working quickly, with a sharp
knife, cut a small slit in the side of each cream puff to allow steam to
* 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 (about 30 minutes).
MAKE THE WHIPPED CREAM.
* Place the cream in the bowl of your stand mixer (or in a large metal bowl)
fitted with the whisk attachment.
* Turn the mixer on medium speed (or use a hand mixer on medium speed) and whip
until soft peaks begin to form in the cream.
* Add the confectioners’ sugar and salt, and continue to beat on medium speed
until glossy and stiff, but not dry, peaks form.
* If you turn the mixer speed to high, your whipped cream will not be as
* If you’ve beaten the whipped cream too much or too fast and it begins to look
curdled, add a drizzle of extra cold whipping cream and beat until it smooths
MAKE THE CHOCOLATE DRIZZLE.
* Place the chopped chocolate in a small, heat-safe bowl and set it aside.
* Place the cream in a small saucepan and cook over medium heat until the cream
* Pour the hot cream over the chopped chocolate and stir until the chocolate is
ASSEMBLE THE CREAM PUFFS.
* Once the pastries are cool and dry, slice them in half horizontally, spoon
some whipped cream on the bottom halves, and then top with the remaining
* Drizzle the chocolate mixture over assembled puffs. Serve chilled or at room
For Gluten Free Pastry Flour.
which makes Better Batter gluten free flour into a pastry flour, use Cup4Cup
gluten free flour, or use my Mock Cup4Cup blend
Recipe from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels,
Buns, and More arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Nutrition information is automatically calculated, so should only be used as an
Close up of cream puffs on white cake stand
up of cream puffs on white cake stand