Gluten-Free Tuesday: Cream Puffs

Name: Gluten-Free Tuesday: Cream Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 5 Tbsps butter; 4 Tbsps cornstarch; 1 large egg yolk; 3 larges eggs; 79 milliliters granulated sugar; 177 milliliters heavy cream; 59 milliliters 1/2 ounces potato starch; 36 servings Powdered sugar, optional; 177 milliliters ounces white rice flour; 1 teaspoon salt; 2 teaspoons vanilla extract; 237 milliliters milk (2% or whole)

Gluten-Free Tuesday: Cream Puffs might be just the hor d'oeuvre you are searching for. This recipe serves 36. Watching your figure? This gluten free and vegetarian recipe has 101 calories, 1g of protein, and 4g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. A mixture of salt, butter, rice flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Combine milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.

Ingredients you will need

Heavy Cream

Corn Starch

Egg Yolk

Sugar

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Remove pot from heat.

Equipment you will use

Pot

Whisk for one minute.

Equipment you will use

Whisk

Add vanilla extract and stir to combine.

Ingredients you will need

Vanilla Extract

Pour pudding into an 8x8-inch pan or medium bowl.

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Bowl

Frying Pan

Place a piece of plastic wrap directly onto the pudding. (This will prevent a skin from forming.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Refrigerate filling for four hours or overnight. Filling should be cold before filling puffs.

Make the dough. Line a rimmed baking sheet with parchment paper. Set out a rubber spatula, a pastry bag fitted with large tip and a small bowl of water.

Ingredients you will need

Dough

Water

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Baking Paper

Baking Sheet

Pastry Bag

Spatula

Bowl

Adjust oven rack to middle position and preheat oven to 375°F. In a small bowl, whisk together white rice flour, potato starch, salt, and baking. Set bowl near the stove.

Ingredients you will need

Potato Starch

Salt

Equipment you will use

Oven

Whisk

Bowl

In a small (2 quart) heavy-bottomed pot, combine butter and milk.

Ingredients you will need

Butter

Milk

Equipment you will use

Pot

Heat over medium-high heat until mixture boils.

Add dry ingredients, all at once, and quickly stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pot. This will happen quickly.

Ingredients you will need

Dough

Equipment you will use

Wooden Spoon

Pot

Transfer dough to the waiting stand mixer.

Ingredients you will need

Dough

Equipment you will use

Stand Mixer

Mix dough for one minute on medium-high speed. (This cools down the dough slightly so the eggs won’t cook when you add them to the dough.)

Ingredients you will need

Dough

Egg

Add eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.

Ingredients you will need

Egg

Turn off mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn mixer back on and mix dough for one minute. The pâte à choux dough should be creamy and smooth.

Ingredients you will need

Dough

Equipment you will use

Spatula

Blender

Bowl

Fill pastry bag with dough. Pipe into equal mounds, about two tablespoons each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.) Use wet fingertip to gently press down point of each mound.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Pastry Bag

Bake until golden brown and puffy, 18-20 minutes.

Equipment you will use

Oven

Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.

Ingredients you will need

Dough

Equipment you will use

Wire Rack

Oven

Using a serrated knife, slice off top 1/3 of the cooled cream puff. Fill with chilled pudding. Replace the top and sprinkle with powdered sugar, if desired.

Ingredients you will need

Powdered Sugar