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
Instructions:
- 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
- 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.
- 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
- 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.
- 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.
- Pour it into a cup or bowl, add the sugar and stir until all the sugar is dissolved.
- Remove tops from cream puffs, dust with powdered sugar (optional), pour sauce over filled cream puff, and place the lid back on top.
- Serve as soon as possible or leave out overnight, then place in a sealed container or ziplock bag.