Cream Puffs

Ingredients

• 1 cup Water
• 8 tablespoons Unsalted Butter
• 3/8 teaspoon Sea Salt
• 1 1/4 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 4 Large Eggs
• 2 cups Heavy Cream
• 1/4 cup Granulated Sugar
• 1 teaspoon Pure Vanilla Extract
• for dusting Powdered Sugar

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

2. 2

   In a medium saucepan, combine water, butter, and salt. Bring to a vigorous boil over medium-high heat, ensuring the butter is fully melted.

3. 3

   Remove the saucepan from the heat and immediately add all the gluten-free flour. Stir rapidly with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, for about 1-2 minutes to dry the dough slightly. This helps prevent soggy cream puffs.

5. 5

   Transfer the dough to a mixing bowl and let it cool slightly for about 5-10 minutes. It should still be warm but not scalding.

6. 6

   Using an electric mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will appear curdled at first, but it will smooth out as you continue mixing.

7. 7

   Continue beating for another minute or two until the dough is smooth, glossy, and forms a ribbon when lifted with the beater.

8. 8

   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2-3 inches apart. For larger puffs, use a cookie scoop.

9. 9

   Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door during baking!

10. 10

    Remove the cream puffs from the oven and immediately poke a small hole in the side of each puff with a toothpick or paring knife to release steam. This prevents them from becoming soggy. Place on a wire rack to cool completely.

11. 11

    While the puffs are cooling, prepare the whipped cream filling. In a chilled mixing bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

12. 12

    Once the cream puffs are completely cool, slice them in half horizontally. Fill the bottom halves generously with the whipped cream and replace the tops. Dust with powdered sugar before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.