cream puff - Chocolate Gluten Free Cream Puffs

By tinathorn

Ingredients

• 1 cup milk of choice (full-fat 2%, 1% or non-fat)
• 8 Tablespoon (1/2 cup/1 stick) unsalted butter, cut into pieces
• 1/2 teaspoon salt
• 2/3 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
• 1/4 cup gluten-free unsweetened cocoa powder (I used Hershey's)
• 3 large eggs
• The Perfect Sweetened Whipped Cream
• Smucker's Hot Fudge (optional)

Details

Servings 20
Adapted from glutenfreerecipebox.com

Preparation

Step 1

1. Line a baking sheet with a silicone baking mat. If you do not own one, try parchment paper
instead. Preheat your oven to 360 degrees Fahrenheit.
2. Add milk, butter, and salt to a medium-size saucepan and bring to a boil.
3. Remove from heat, add the flour and quickly stir using a wooden spoon over medium heat. Stir
until smooth, about 2 minutes.
4. Transfer the dough to a bowl and beat for 30 seconds using a stand mixer or a bit longer for a
handheld. Then allow it to cool for about 2 minutes.
5. Add eggs, one at a time and beat until fluffy, about 1 minute each. (This is a crucial step.)
6. Transfer the dough to a pastry bag fitted with a large, plain tip (no. 5). (Alternatively, use a
gallon-size resealable storage bag and cut about 1/3-inch off one of the corners.)
7. Hold the bag perpendicular to the baking sheet and squeeze about enough dough to form a a
1 1/2-inch circle. and 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 oven and immediately transfer the gluten free cream puffs to a wire rack to cool
completely.
10. Once cool, slice off one-third from the top of each puff.
11. Right before you are ready to serve them, fill with a light-weight filling such as sweetened
whipped cream or chocolate mousse.
12. Store leftover cream puffs in a resealable storage bag in the freezer. They defrost at room
temperature in about 5 minutes.