Cream Puffs gluten free

By tinathorn

Ingredients

• 1 1/8 cups + 2 teaspoons Carla's Gluten Free All-Purpose Flour Blend Recipe*, sifted
• 1 teaspoon sugar
• 6 large eggs, at close to room temperature
• 1/2 teaspoon salt
• 7 Tablespoons butter
• 1 cup water
• Powdered sugar (optional for top of shell)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat oven to 475°F.
Either line a baking pan with parchment paper or a silicone baking mat, which is best to prevent over browning
In a medium sized pan, add water, butter, salt and sugar. Once it just begins to boil remove from heat and add the flour mixture all at once. Quickly stir with a wooden spoon until the dough no longer sticks to the sides of the pan. Be certain to blend all dry flour until it is moist.
Add the dough to the bowl of your mixer; allow to cool for about 3 minutes; add eggs one at a time and beat each on medium speed (no. 4 on a KitchenAid mixer) until it is well incorporated.
Either drop mounds of dough onto your baking sheet or use a pastry bag to pipe out about a 3-inch circle**. No need to leave much room between each cream puff, as they will not expand much. You may smooth out any peaks that form on the top with a wet finger.

Turn the oven off and allow them to dry out for 10 minutes. Turn the oven on to 350°F; bake until they are very golden brown, about 35 minutes, depending upon size. If you make smaller ones lessen the baking time. I made 11 cream puffs.
Remove cream puffs from oven; remove from baking pan and place on a cooling rack. Immediately slice the top half off, leaving a deep enough bottom to fill.

They're best the same day, however, if you desire to make them a day in advance, leave them out overnight to continue to dry out. They will shrink a little by the next day, but definitely in shape to serve. Do not place them in the refrigerator, as moisture will soften them. Store them in an air-tight container until ready to fill. Do no fill them until ready to serve, as the filling will soften them.