Gluten Free Cream Puffs Recipe
Light and airy gluten free pâte à choux dough makes the most delightful cream puffs for any occasion. So impressive and surprisingly easy!
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Servings: 10
Ingredients
Puff Pastry:
- ½ cup butter or vegan butter alternative I used Earth Balance Buttery Sticks
- ¾ cup water
- ¼ tsp. sea salt
- 1 cup 135 grams gfJules Gluten-Free All Purpose Flour
- 5 large eggs room temperature**
Cream Filling:
- 2 3.5 oz packages gluten free instant vanilla pudding mix (e.g. Jello brand is currently GF)
- 2 cups heavy cream vegan brands: Silk or Califia Farms
- ¾ cup + 2 Tbs. milk of choice
Instructions
To Make Filling:
- In a large mixing bowl, whisk together the vanilla pudding mixes, heavy cream, and milk. Cover and place in the fridge to set overnight.
To Make Cream Puffs:
- Preheat the oven to 400°F convection (preferred) or 425°F (static). Line a baking sheet with parchment paper.
- Combine the butter and water in a saucepan, stirring until melted. Bring the mixture to a rolling boil. Stir in the gfJules Flour and salt, continuing to stir constantly until the dough is fluffier and begins to hold together.
- Remove from heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or mix by hand). Mixing on low-medium speed, add eggs one at a time.
- Transfer the dough to a piping bag with a large round tip (or a plastic bag with the corner snipped off), and pipe the dough into rounds on the parchment paper. Alternatively, use a cookie scooper and spoon dollops of dough onto the paper, smoothing with a wet spatula. Each puff of dough should be about the size of a small plum.
- Bake for 30 minutes, or until golden brown and browned on the bottoms. They will be very light when picked up and a toothpick inserted into the center will come out clean. Cool completely before slicing
or filling with cream. - To fill the puffs, slice each puff in half and pipe out or spread a layer of cream between each half. To pipe inside the puffs, transfer the cream filling into a piping bag with a smaller metal tip, poke a hole into the side of each puff and pipe the filling into the center of the puffs.
- Top with powdered sugar, melted chocolate or ganache.
Notes
**I haven't tried an egg substitute yet, but aquafaba would be where I would start my experiments. Find out more here.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.