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.
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 blend.
In a heavy, medium saucepan, combine the butter, water, half-and-half, granulated sugar, and salt. Cook over medium-low heat until the butter has melted and the mixture comes to a gentle boil.
Add the dry ingredients and stir vigorously with a wooden spoon, using a scraping motion, for 3 minutes, or until the dough pulls away from the sides of the pan and leaves a film on the bottom of the pan.
Immediately transfer the dough to a food processor and pulse for 20 seconds to cool slightly. In a small bowl, whisk together the eggs and egg white, then whisk in the baking powder. With the food processor running, gradually add the egg mixture to make a thick, sticky paste, about 1½ minutes.
Fit a pastry bag with a
Remove the puffs from the oven and pierce the side of each one with a paring knife. Return to the turned-off oven with the door ajar for 10 minutes. Transfer to wire racks to cool completely.
Cut the cooled cream puffs in half crosswise. Transfer the pastry cream to a pastry bag fitted with a small plain tip. Fill the bottom half of each cream puff with pastry cream and top with the other half. Repeat until all the puffs are filled with cream. Dust with confectioners’ sugar and serve.
These are best served the day they are baked, but may be stored for 1 day in an airtight container.
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