Gluten-Free Chocolate-Covered Cream Puffs
Indulge in the ultimate dessert experience with these Gluten-Free Chocolate-Covered Cream Puffs—a showstopping treat that’s perfect for any occasion! These delightful pastries feature a light, airy gluten-free choux pastry shell filled with luscious vanilla whipped cream and topped with a glossy layer of rich dark chocolate. Made entirely without gluten, these cream puffs are proof that you don’t have to sacrifice flavor or texture to accommodate dietary needs. With a prep time of just 30 minutes and easy-to-follow steps, you can create bakery-quality cream puffs right in your own kitchen. Whether you're serving them for a festive gathering or a sweet indulgence at home, these gluten-free cream puffs are sure to impress. Don't miss out on this irresistible combination of creamy, chocolatey decadence!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 cup Water
- 1/2 cup Unsalted butter
- 1/4 teaspoon Salt
- 4 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 8 ounces Dark chocolate
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt over medium heat. Bring to a simmer, allowing the butter to melt completely.
Remove from heat and quickly stir in the gluten-free all-purpose flour. Stir vigorously until the mixture forms a ball and leaves the sides of the pan.
Allow the dough to cool for 5 minutes. Then, add in the eggs one at a time, beating well after each addition until smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each.
Bake in the preheated oven for 20 to 25 minutes until the cream puffs are puffed and golden brown.
Turn off the oven, open the door slightly, and leave the puffs to cool and dry out further.
In a chilled bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag with a small round tip.
Once the puffs are cool, poke a small hole in the bottom of each, and pipe the whipped cream into the center until full.
In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring in between until smooth and glossy.
Dip the tops of each filled cream puff into the melted chocolate, allowing excess to drip off and place on a sheet of parchment to set.
Refrigerate for at least 1 hour before serving to allow the chocolate to set properly. Serve and enjoy!
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 128.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 295 mg | 23% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
