These Gluten Free Cream Puffs are a pastry lover's dream! Just like the real French pastry, they're crisp on the outside, soft on the inside, and filled with diplomat cream.
1cup (140g)Kim's gluten free bread flour blend(my gf AP flour blend or a store bought blend may be substituted, although a store bought blend has not been tested)
5largeeggs, at room temperature
Instructions
In a small saucepan, add water, milk, butter, sugar, and pinch of salt. Stir over medium-low heat with a wooden spoon until butter melts completely (don't rush this step). Turn mixture to medium-high until it begins to boil rapidly.
Remove pan from heat and dump flour in, all at once, and stir with a wooden spoon or silicone spatula.
Place pan back on stovetop over medium heat and stir continuously until mixture balls up and all flour is cooked out, about 1-2 minutes. A film will form on the bottom of the pan.
Remove the pan from the heat and dump dough into another large bowl or bowl of a stand mixer. Cool for 1-2 minutes.
Preheat oven to 400° F.
Whisk eggs in a measuring cup and with mixer running, add a little bit of egg at a time (about one egg's worth), beating well after each addition. It should be shiny and smooth, but it might be very thick. Keep adding eggs and mixing until paste has movement, but is not fluid like, and when the beater blade is lifted, a "V" forms.
Fill a pastry bag with the paste (alternatively spoon mixture onto parchment-lined baking sheets using a spoon). I prefer to let the choux paste sit in the pastry bag for about a ½ an hour to loosen up a bit before piping, but it's not absolutely necessary.
Pipe small or large round circles onto parchment lined or silicone baking mat-lined baking sheets using a vertical (90-degree) bag placement. Squeeze until the puffs are the desired size, stop squeezing and release, and flick your wrist in one motion while lifting bag up. Using finger dipped in water, smooth or tamp down any points on top of the dough.
Sift powdered sugar over puffs and bake at 400°F for 5 minutes. Decrease heat to 375°F and continue baking for 20 minutes.
Remove puffs from oven and carefully poke a chopstick into the bottom of the hot puffs (or cut a very small slit into sides of each puff). Return puffs to turned off oven with door slightly ajar. Let puffs sit in oven for up to one hour to dry out.
Fill with desired filling.
Notes
Unbaked choux dough will keep in the fridge for up to 3 days, well covered. Baked puffs can be frozen, unfilled OR filled, for up to one month.