Chocolate Gluten Free Cream Puffs | Gluten Free Recipes | Gluten Free Recipe Box (2024)

Ingredients:

For the Cream Puffs:

• 1 cup milk (any fat percentage)
• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces (or dairyfree margarine)
• 1/2 teaspoon salt
• 2/3cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
• 1/4 cup gluten-free unsweetened cocoa powder
• 3 large eggs, at room temperature

Filling Options:

• Smucker's Hot Fudge Sauce
• Chocolate Ganache
• The Perfect Sweetened Whipped Cream Recipe
• Five-Star Chocolate Mousse
• Five-Minute Chocolate Mousse

Instructions:

1. Preheat the oven to 360°F. Line a standard* baking sheet with a silicone baking mat. Alternatively, use parchment paper, but the mat is highly recommended.
2. Bring the milk, butter, and salt to a boil in a medium-sized saucepan.
3. Meanwhile, in a medium-sized bowl, whisk together the flour blend and cocoa powder.
4. Remove milk mixture from heat, add the dry ingredients, and quickly stir using a wooden spoon over medium heat. Stir until smooth, about 2 minutes.
5. Transfer the dough to a heat-proof mixing bowl, and beat for 30 seconds. Allow it to cool for 2 - 3 minutes.
6. Add eggs, one at a time and beat until fluffy, about 1 minute after each addition. (This is a crucial step.)
7. Transfer the dough to a pastry bag fitted with a large, plain No. 5 tip. (Alternatively, use a gallon-size resealable storage bag and cut about 1/3-inch off one of the bottom corners.) Hold the bag perpendicular to the baking sheet and squeeze enough dough to form a 1-1/2-inch circle, about 1-1/4-inches high. Space 1 to 2 inches apart.
8. Bake for 1 hour and until they puff up. (They will crack a little bit, which is completely fine.)
9. Remove from the oven and immediately transfer the cream puffs to a wire rack to cool completely. Using a sharp steak knife, slice a slit near the top of each one. You can choose a crease so that it is inconspicuous. The slit allows some of the steam to escape.
10. Once cool, slice off one-third of the top of each pastry.
11. Right before you are ready to serve them, fill with a light-weight filling such as sweetened whipped cream or chocolate mousse. Another option is to coat the bottom of each pastry with gluten-free hot fudge sauce and then top with a light filling.
12. Store leftover cream puffs in a resealable storage bag in the freezer. They defrost at room temperature in about 5 minutes.

Tips

After the cream puffs cool, fill one and taste it. If you do not like the texture of the inside dough, remove and discard it prior to filling others. Using tapioca flour instead of cornstarch in the flour blend can create a chewy dough.