Gluten-Free Classic Cream Puffs
Indulge in the timeless elegance of Gluten-Free Classic Cream Puffs, a delightful twist on the traditional French pastry that everyone can enjoy. These light and airy puffs feature a perfectly golden gluten-free choux pastry, made with simple pantry staples like gluten-free all-purpose flour, butter, and eggs. Each puff is filled with a luscious, homemade vanilla whipped cream for an irresistible combination of textures and flavors. Whether you're catering to dietary restrictions or simply looking to impress your guests, these cream puffs are perfect for special occasions or a decadent treat at home. With their delicate crispness and creamy filling, they're a dessert that's as beautiful as it is delicious—and they're easier to make than you'd think!
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Recipe Information
Ingredients
- 240 ml Water
- 115 g Unsalted butter
- 0.5 tsp Salt
- 1 tsp Granulated sugar
- 140 g Gluten-free all-purpose flour
- 4 large Eggs
- 480 ml Heavy cream
- 50 g Powdered sugar
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, unsalted butter, salt, and granulated sugar. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low and add the gluten-free all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.
Transfer the dough to a mixing bowl and let it cool slightly for 5 minutes.
Beat the eggs in a separate bowl, and gradually add them to the dough mixture one at a time, beating well after each addition, until the dough is smooth and glossy. The dough should be thick but pipeable.
Transfer the dough to a pastry bag fitted with a large round tip. Pipe 12 mounds onto the prepared baking sheet, spaced about 5 cm (2 inches) apart.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for an additional 20-25 minutes until the puffs are golden brown and hollow-sounding when tapped.
Turn off the oven and leave the puffs inside with the door ajar for another 10 minutes to dry out the centers.
Remove from the oven and let cool completely on a wire rack.
For the filling, whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
Slice each cooled puff halfway open and fill with the whipped cream or use a piping bag fitted with a star tip to pipe the cream into each puff.
Serve immediately or store in the refrigerator in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.3 g | 358% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 54.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 311 mg | 7% | |
*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.
