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Gluten Free Cream Puffs with Strawberry Sauce

Gluten Free Cream Puffs with Strawberry Sauce

Finally, incredible gluten free cream puffs! – filled with whipped cream, topped with strawberry sauce, plated with strawberries and melted chocolate…and you’re on your way to gluten free heaven!

Ingredients: Gluten Free Sauteed Apples,Whatever your heart desires!,7 Tablespoons butter,Gluten Free Bavarian Cream,6 large eggs, at close to room temperature,Gluten Free Pastry Cream,Powdered sugar (optional for top of shell),1/2 teaspoon salt,7 strawberries, pureed (¾ cup pureed),1 teaspoon sugar,Sweetened Whipped Cream,1 cup water


  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
  2. 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.
  3. 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 Kitchen
  4. Aid 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 55 – 60 minutes for 1 1/2-inch piped dough minutes, and longer for larger ones. I made about 11 larger cream puffs and baked them for about 75 minutes.
  5. 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.Puree the strawberries in your food processor or blender.
  6. Pour it into a cup or bowl, add the sugar and stir until all the sugar is dissolved.
  7. Remove tops from cream puffs, dust with powdered sugar (optional), pour sauce over filled cream puff, and place the lid back on top.
  8. Serve as soon as possible or leave out overnight, then place in a sealed container or ziplock bag.

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