Gluten-Free Cream Puffs (with Whipped Cream Filling)
Your family and friends will love you for making these cream puffs for them. We start with a versatile pastry and fill them with fluffy and perfectly sweet whipped cream. These gluten-free cream puffs are a sweet treat for either dessert or a special breakfast!
Servings: 12
Pin Recipe
Ingredients
For the Pate A Choux (Pastry Dough)
- 8 Tablespoons Unsalted Butter - Equal to 1 stick
- 1 Cup Water
- 1 Tablespoon Granulated Sugar
- ¼ Teaspoon Salt
- 1 Cup Gluten-Free Flour Blend - For this recipe I like a super fine flour like Caputo Fiore Glut
- 4 Eggs
For the Whipped Cream Filling
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
- ½ Teaspoon Vanilla Extract
Instructions
For the Pastries
- In a medium saucepan on the stove, heat the water, butter, sugar, and salt until the butter is completely melted.
- Add in the flour and mix until it is completely incorporated with the butter mixture. Continue to stir for another couple of minutes to release some of the heat. The consistency will be similar to play-doh. I like to use a wooden spoon for this step.
- After the butter/flour mixture is cooled slightly, add in the eggs (one at a time). After each egg is added, mix until it is completely combined. It will seem like the dough is separating and almost slimy during this step. Keep stirring and it will all come together.
- Add the dough to a pastry bag fitted with a large, round piping tip (you can also use a ziploc bag with the corner cut off). On a large baking sheet lined with either parchment paper or a silpat baking mat, squeeze out a small round amount of dough and then slightly raise the piping bag as you are continually squeezing it. You are looking for a mound that is about 1½ inches wide and 1½ inches tall.
- Wet your fingertips and slightly flatten the top of the dough mounds before baking. You are still looking for a very round shape, but sometimes you can get a little "tail" at the top when piping. If you don't flatten that tail down, it twill burn.
- Bake at 375° Fahrenheit for about 35-37 minutes.
- Cool completely.
For the Whipped Cream Filling
- Using the whisk attachment on your stand mixer, whip the heavy cream until it forms stiffs peaks. This will take about 3-4 minutes. (You can also use a hand mixer for this step).
- Add the powdered sugar and vanilla extract and mix until well-combined.
- Cut the cream puff in half. Remove the top, and place a large spoonful of whipped cream inside and gently put the top of the cream puff over the whipped cream. Sprinkle with powdered sugar and serve. Store leftovers in the refrigerator.