Pate choux in French is a dough made simply with eggs, flour, and sugar. In America, this dough is used for cream puffs. This particular gluten free cream puff recipe is shaped as rings instead of the typical puff and is filled with a caramel whipped cream. The real Fench name for this dessert is Paris Brest. They make a spectacular presentation. I added toasted almond slices to mine and a sprinkle of confectioners’ sugar. You can use regular whipped cream and add strawberry sauce, as I did in my original gluten free cream puff recipe (see below link). Enjoy!
Gluten Free Cream Puff Recipe: Rings with Caramel Whipped Cream
A gluten free cream puff recipe where the cream puffs are in the shape of rings with a praline (caramel) whipped cream filling, or fill and top with your favorites.
To Make the Cream Puff Rings:
- Follow the instructions in the Gluten Free Cream Puff Recipe linked above, but instead of piping filled circles of the dough batter, pipe out 4 to 5-inch wide rings, about 1 inch wide, leaving a 3 to 4-inch hole in the center is about right.
- Bake as directed, or to your desired color of crust. It is alright if you bake it longer.
To Make the Roasted Almonds:
- Preheat the oven to 350°F.
- Distribute the almonds evenly in a baking sheet. Bake for 12 - 14 minutes or until they reach your desired color. Watch the almonds carefully the last 5 minutes of baking to prevent burning. Set aside to cool while you make the caramel whipped cream.
To Make the Caramel Whipped Cream:
- Create an ice bath large enough to hold your mixing bowl. Just add ice and water to a larger bowl or even your sink and allow it to chill.
- Over medium heat, place the sugar, water, and salt in a 2 to 3 quart saucepan (you'll want a large one because when you add the whipping it cream, it will foam up quite a bit.) Once the sugar is about half melted, not before, stir it gently with a wooden spoon. Cook the mixture until the sugar is thoroughly melted and is brown, but not burnt.
- Remove the pan from the burner and pour in the whipping cream.
- Return the pan to the burner and stir until thoroughly combined. Be sure to stir the bottom well.
- Pour the caramel cream into the bowl of your mixer and set the bowl in the ice bath. Allow the cream to cool for about 30 minutes or until very chilled. You can also refrigerate it for future whipping.
- Whip the caramel cream until stiff peaks form. Once the cream is whipped, fill the cream puffs. (It is best when whipped cream is used immediately, though you can refrigerate it for it later use.)
To Assemble the Cream Puffs:
- Once the cream puffs cool, and you have sliced off the top third, pipe in the caramel whipped cream or scoop it in using a spoon. Add the top on and then add the almonds. Sprinkle the top with confectioners' sugar using a fine mesh strainer.
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