Gluten Free Cream Puffs or Profiteroles With Flavored Cream Opti

READY IN: 1hr 30mins


  • Pate a Choux (Cream Puff or Eclair Dough)
  • 3
    cups water
  • 1 12
    cups butter (or Nucoa Dairy Free Margarine)
  • 3
    cups of all purpose pastry flour (Sun Flour Mills brand GF Pastry Flour Blend)
  • 1
    tablespoon xanthan gum
  • 34
    teaspoon salt
  • 1
    tablespoon white sugar
  • 12
  • Basic Cream Filling
  • 12
    teaspoon vanilla
  • 1
    tablespoon sugar
  • OPTIONAL Flavored Cream Fillings
  • For Chocolate
  • 1 12
    tablespoons unsweetened cocoa powder
  • 1 12
    tablespoons sugar
  • For Raspberry
  • 12
    cup raspberry puree or 1/2 cup seedless raspberry jam
  • For Strawberry
  • 12
    cup powdered sugar (in shaker, for garnish)


  • Cream Puffs:
  • In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
  • Sift together the Pastry Flour, xanthan gum, salt and sugar.
  • Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
  • Use a large cookie scoop to drop dough onto a well greased baking sheet. For profiteroles, use mini or small scoop.
  • Bake Cream Puffs at 425 degrees for 25-30 minutes, or until golden brown and centers are dry. Cool on wire racks before slicing and filling.
  • For Whipped Cream Filling/Frosting:
  • To bowl of stand mixer, add whipping cream, vanilla and sugar. Chill everything, including the whisk attachment, in refrigerator for at least 30 minutes. Beat mixture until stiff peaks form then pipe into sliced puffs or profiteroles.
  • For chocolate filling: Add cocoa powder and extra sugar to bowl with basic ingredients and chill for a full hour to allow the cocoa to dissolve, then beat until stiff peaks form.
  • For berry fillings: Make the basic cream as above, beating only until soft peak stage. Add raspberry or strawberry puree a little at a time, and beat until stiff peaks form.