I will admit it now…I never mastered making cream puffs before I baked gluten-free. I always had trouble with them not rising properly, or with them staying soggy in the middle. My Grandma was really good at making them though, and she’d whip up a batch if they were coming over for supper, filled with pudding or whipped cream.
These cream puffs are awesome though. Totally crisp, with a beautiful hollow in the middle. The trick, I believe, is in making the “Choux Paste”, which is the dough that can be used to make Cream Puffs, Éclairs, or Crullers. You have to be sure to fully incorporate the dry ingredients into the wet before adding the eggs. Add the eggs slowly, adding one at a time and making sure that it is fully mixed in before adding the next.
Yields 12 servings
- 2/3 cup white rice flour
- 1/3 cup sweet rice flour
- 1/2 tsp xanthan gum
- Pinch salt
- 1 tsp baking powder
- 1 cup water
- 1/2 cup unsalted butter
- 4 large eggs, room temperature
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.
- In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.
- In a medium sauce pan, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated, and the mixture looks similar to play dough.
- Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough down a bit. With the mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next one. Repeat until all 4 eggs have been added.
- Mix on medium-high speed for 1 minute, until the dough is smooth.
- Spoon the dough (about a 1/4 cup per cream puff) onto prepared baking sheet, leaving about 2-inches between cream puffs.
- Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.
- Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored in an air tight container. To crisp unfilled cream puffs again, place in a 400 degree F oven for 10 minutes.
Note: The Choux Paste can be frozen to use later. Spoon the dough onto a wax paper lined baking sheet and place in the freezer. Once they are frozen, store in a zipper seal freezer bag. To bake, place frozen dough onto parchment lined baking pan, and let come to room temperature before baking (about 15 minutes). Bake the same way you would if you were baking immediately.