Cream Puffs

Name: Cream Puffs
Yield: Makes 12 Large Cream Puffs
Ingredients: 1 tablespoons sorghum flour; 5 tablespoons unsalted butter; 5 tablespoons cornstarch; 2 tablespoons tapioca flour; 1 teaspoon guar gum; 2 tablespoons half-and-half; ¾ teaspoon baking powder; 1 large egg white; 2 large eggs; 5 tablespoons water.; ¼ teaspoon kosher salt; 1 recipe Pastry Cream; ½ teaspoon granulated sugar; confectioners’ sugar for dusting

Preparation info

Makes
12
Large Cream Puffs

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

I love cream and custards more than I can say, and when you add cream puffs as the vehicle to deliver these heavenly delights, well, that pretty much seals the deal. If you’ve never served cream puffs at a brunch, I highly recommend it, as they go beautifully with mimosas.

Ingredients

Pâte à Choux

1 tablespoons sorghum flour
2 tablespoons tapioca flour
5</

Method

Position an oven rack in the center of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

For the Pâte à Choux: In a small bowl, combine the sorghum and tapioca flours, cornstarch, and guar gum. Stir with a small whisk to ble

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Part of

Crepes & Pâte à Choux

Fay

1 year ago from Australia

Made these as eclairs. They puffed up quite well but did have quite a bit of cracking. However when covered with chocolate fondant nobody noticed. None left. I used whipped cream rather than pastry cream at my grandson's request. He was stoked to be able to eat eclairs without having to drive 100km to the nearest GF bakery. All the non-coeliacs scoffed them down too.

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