Cream Puffs

Submitted by Derf2440

"Wonderful, impressive dessert. Can also be used for savoury fillings, seafood, sauced meat,salads. Very handy to have on hand in the freezer."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 118.29 ml water
• 59.14 ml butter or 59.14 ml margarine
• 1.23 ml vanilla extract
• 0.61 ml salt
• 103.53 ml rice flour
• 2 eggs
• whipped cream

directions

1. In a saucepan, bring to boil, water, butter, vanilla and salt, over medium high heat.
2. Dump rice flour in all at once and stir until mixture is smooth and forms a ball.
3. Remove from heat, cool 5 minutes.
4. Add eggs, one at a time, beating in between each addition.
5. Beat until batter is smooth.
6. Drop by large spoonfuls onto ungreased baking sheet.
7. Bake at 400 degrees for 30 to 35 minutes until golden brown and crisp.
8. Cool on rack.
9. When completely cooled, bag airtight and freeze, or, cut each puff in half fill with whipped cream, replace top, or partially fill with any kind of fruit sauce, top with whipped cream, replace top, drizzle fruit sauce over, and top again with whipped cream.

Reviews

[Steve_G]

Have made choux pastry many times, but the rice flour really made them crisp and a bit easier to work. I used the baked puffs for profiteroles. Excellent

 

[anniesnomsblog]

Made these exactly as the recipe stated and the first time I ended up with nothing like a puff; they were as flat as pancakes and there was no way I could cut them in half to fill because they weren't even 1/4 inch thick. The second time I only used one egg and they turned out much better. Not sure if our eggs here are much bigger, but I only needed the one. Dough was easy to work with and they tasted great. I cut them in half and filled them with cream then sprinkled sugar on top and drizzled some chocolate sauce. Yum!

 

[KeepingInTouch]

I am so often disappointed by GF recipes. I was shocked when this one turned out great-very close to regular cream puffs. Thanks for a great recipe that I will be making more often than I should.

 

[sharonmarie]

So easy to make! Simply Divine!!!

 

[Concoctionista]

This was wonderful! I used vanilla syrup since I was out of extract and it was a bit too wet. So, I had to add a bit of tapioca flour to thicken it back up. This was still perfect. I am so excited that I can enjoy a gluten free cream puff. Thanks!!