Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 23, 2012 at 9:18 am
Those look amazing!!!!
July 23, 2012 at 9:54 am
Thanks, Beth! They tasted great too. Hope you give them a try!
July 23, 2012 at 11:22 am
What type of filling did you decide to use? The filling looks really yummy~:)
July 23, 2012 at 11:39 am
The filling is super simple – heavy whipping cream beat with vanilla pudding mix (added enough to make it nice & thick, plus it stabilizes it) and raspberry extract, with a drop of red colouring for the pink colour. Topped it with some homemade hot fudge sauce (from Brown Eyed Baker’s site). DELICIOUS and pretty. 🙂
July 23, 2012 at 11:54 am
Oh my, I can’t wait to make these! It’s been so long since I’ve had a cream puff!
July 23, 2012 at 12:03 pm
You’ll love them! 🙂 With the variety of fillings you can do, the options are endless. Followed your blog on FB & Pinterest, love your site, Sarah!
July 23, 2012 at 4:32 pm
WOWW!!! I’m thinking these would make a perfect anniversary dessert!!! Thank you for the recipe! 🙂
July 23, 2012 at 4:35 pm
Oh, they would be! Bake what you need, freeze the rest, and it’s perfect! Happy Anniversary!
Margaret A. Massey says
July 23, 2012 at 6:40 pm
Hmmm! I think the recipe could be cut in half. I don’t have any room in my freezer. 🙁
Company coming in August.
July 23, 2012 at 6:56 pm
Absolutely! Cutting in half would be easy, since it has 4 eggs! I always find recipes with 3 eggs difficult to halve. 🙂
Betty Reimer says
July 25, 2012 at 9:28 am
Another beautiful recipe mastered! I just told another friend about your website, she loves it!!
July 25, 2012 at 10:52 am
Thanks, Betty! I appreciate it! 🙂
July 27, 2012 at 9:46 pm
Jeanine, I use Jules GF flour would it work?
July 29, 2012 at 9:56 am
I’m not sure, since I haven’t ever used Jules GF flour blend. If you do try it, let us know how it works!
September 20, 2012 at 4:19 pm
Jeanine, these look devine! How long do they keep in an airtight container? I’d like to make them ahead of time, just need to know how much time they have!!
September 21, 2012 at 4:21 am
…also thought you might be pleased to know that a chef (who is not coeliac) said he could not tell the difference between the ones I made and regular gluten filled choux pastry.
December 26, 2012 at 12:11 am
I made these today as a Christmas treat and they were divine. The dough puffed up beautifully even though I made my cream puffs quite large. This tasted just like the delicious cream puffs I used to eat before I got diagnosed with celiac disease. I used the cream puff filling recipe from the food and wine magazine’s website and put dark chocolate sauce on top. My family could not believe how good they were. I will absolutely be making these again.
December 26, 2012 at 12:20 am
Correction: I used the chocolate sauce from the Food & Wine website and the filling from the gluten free cream puff recipe on Seriouseats.com. I am sure these would be delicious with any filling and topping however. Again, this was an amazing cream puff recipe. Try it!
January 16, 2013 at 10:53 pm
Thanks Jennie, after a few trial, i finally get a great result. After nearly a decade not eating cream puff, theybtaste so good !!!
March 3, 2013 at 11:34 pm
Hi! I really appreciate you publishing this recipe online! I love to bake, even more so french pastries. I bring them to my French class (I’m in highschool), but unfortunately my teacher and one of my close friends are gluten intolerant. I can’t express how glad I am to not only find a recipe that is gluten free and works for high altitude, but is also delicious! Thanks a bunch! 🙂
March 6, 2013 at 8:10 am
That is so great of you for baking so that your teacher & classmate can both partake too. Glad that the recipe worked well for you! 🙂
April 26, 2013 at 12:26 pm
I decided to whip up these goodies yesterday to accommodate diabetic and gluten-free. I subbed part of the brown rice flour with oat flour and found them to be wet on the inside although they puffed and looked amazing. Would baking them longer be helpful or do I have to use the brown rice flour? I added unsweetened Greek yogurt, mixed berry yogurt and chopped fresh strawberries to slightly sweetened whipped cream. The taste was fabulous.
Jeanine Friesen says
April 26, 2013 at 12:32 pm
Hi Tilly! It could be the difference – the original recipe calls for white rice and sweet rice, so it could be that the oat flour was a little too heavy. But if they still puffed well, a few more minutes of baking may have helped them too. Did you pierce the cream puffs after baking, and leave them in the oven with the door cracked open? That step should usually help the trapped steam to escape. The filling sounds amazing!! Perfect dessert for those gluten and sugar free!
Sue Hare says
April 18, 2014 at 10:06 am
My sister and I used to make a cream puff dessert in a glass cake pan and we loved it – but now miss it terribly. The recipe called for spreading the dough on the bottom of the pan. It would puff up all over, but especially rise on the sides. Then the filling was made and spread over the center part of the baked dough. It was similar to cream puffs, but a fraction of the hassle! Would this gluten free dough behave in the same way? What modifications would you recommend ( I imagine baking time would be affected – but by how much)? Would appreciate any comments!
April 18, 2014 at 10:08 am
Yes, it does work! I think this recipe would be enough for a 9×13 pan, do 1/2 if you’re doing a pie pan. Bake the same way you would the other recipe, it should work the same way. 🙂
May 28, 2014 at 8:17 pm
amazing insight. Really enjoyed browsing this blog.
Keep up the good work and to everyone keep on tweeting!
April 1, 2015 at 10:20 pm
just wondering if this would work with 100% brown rice flour instead of white rice flour/sweet rice flour? just want to save going out to buy 2x more ingredients 🙂
April 9, 2015 at 2:59 pm
I haven’t tried it using only brown rice, Jessie. That would require some testing to see if it would work the same way. I think you could sub brown rice for the white, but the sweet rice flour is completely different than those two, so you may have to only buy one? You can get sweet rice flour, also called glutinous rice flour, at Asian stores for cheap. Hope this helps!
December 6, 2016 at 9:11 pm
I have a vitamix. Can I make the flour myself? I have tons of rice lol yellow, black, white long grain, sweet rice …. now I’m wheat free. So looking to make different things gluten free but not wanting to buy a lot of flours
December 12, 2016 at 3:36 pm
I’ve heard of others that make flours using the vitamix, but have no experience with that myself.
February 26, 2016 at 12:20 pm
So Jeanine, this makes 18 puffs? Can you link me or give me recipe for the creamy filling? Thanks
February 29, 2016 at 7:33 pm
Hi Jill! Brand new recipe for peanut butter pastry cream: http://www.faithfullyglutenfree.com/2016/02/peanut-butter-pastry-cream.html or an older recipe for a vanilla bean pastry cream: http://www.faithfullyglutenfree.com/2008/06/gluten-free-pastry-creamvanilla-pudding.html Both are yummy though!
March 3, 2016 at 12:19 pm
This looks amazing… I miss cream puffs. But I cant have dairy either. Do you think I could sub out the butter with margine? or butter floured Crisco?
March 3, 2016 at 12:20 pm
Kelly, I would sub with these sticks, I think they’d work best. http://earthbalancenatural.com/product/vegan-buttery-sticks/
March 20, 2016 at 1:32 pm
When you say to stab it with a knife, do I stab it on the top or the side?
May 6, 2016 at 3:46 pm
Wow these look AMAZING Jeanine!
January 27, 2017 at 1:28 am
Oh my,I miss these so much.Reminds me of my childhood back in Europe when my mom was making these every weekend.I do have a question though,is it possible to leave out the xanthan gum,as my son is allergic to it?I see another recipe from King arthur site where there is no xanthan gum,and their flour blend doesn’t have either.
January 27, 2017 at 1:35 am
Also,can duck eggs be used and how many?They are quite huge.My son can’t have chicken eggs.
July 13, 2017 at 5:22 pm
Do you think it’d be possible to substitute all purpose gf flour for this?
July 16, 2017 at 1:23 am
I can’t find sweet rice flour. They are all regular rice flour. Do you have any soloution?
December 24, 2017 at 11:14 am
Wow – I just finished making eclairs with this batter. Excellent result! I used a star tip to pipe them out. You cannot tell they are gluten free. They rose perfectly!
A Magical Life says
June 29, 2018 at 9:29 am
I made these last night for my family, and filled them with whipped cream and elderflower-rhubarb jam. They tasted wonderful but didn’t rise as high as yours. The batter was a bit too runny to mound up properly, even though I cooked the flour mixture till it was playdough consistency. I’ll try them again with a touch less liquid. Great recipe, though. Thanks!
July 20, 2018 at 11:29 am
Cream puffs can be so finicky. If the eggs are a little too large, that can throw it off too. Definitely give them a try again, they are really good!
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