Categories: Gluten Free Corn Free RecipesGluten Free DessertsGluten Free Pastry RecipesGluten Free RecipesGluten Free Soy Free RecipesGluten Free Valentine's Day RecipesGluten Free Yeast Free Recipes

Gluten Free Cream Puffs with Strawberry Sauce

I occasionally try to improve upon my cream puff recipe, also known in French as pâte à choux. Though I already have a recipe for gluten free cream puffs on this blog, the improvements made deserve a new post. They turned out incredible!

After watching a video on YouTube (see bottom of this post for video), I finally found out that the reason why I was left with moist dough in the center of my cream puffs was because I was not baking them long enough. And because I now make them with my gluten free all-purpose flour blend recipe, I thought I’d try making them exactly as stated in the video. Because the gal was from France she baked with weight measurements in grams instead of cups. Though she did provide conversions for cups, as she stated in the video below, baking by weight is more accurate. Therefore, I thought I’d give it a go. When measuring the flour by weight I found that I needed much more. Instead of 1 cup, I needed over 1 1/8 cups. However, when attempting to achieve a similar dough texture I had to add additional eggs, as I had to in my earlier recipe. However, there are changes in the method of making them. Be sure to read my “update” in the Tips section below.Shortly after watching the video, I came across a photo of gluten free cream puffs on Facebook. It was created by the owner and chef of the new, contemporary Helmut Newcake bakery and cafe, the first gluten free bakery in Paris, and all of France. It opened in December of 2011. They make the most elegant desserts, among other things, that I have ever seen, at least in the gluten free world. It’s probably needless to say, but they inspired my plating idea. No matter how you decorate or plate yours, I hope you enjoy these gluten free cream puffs. Perhaps a chocolate coating inside or on the top? [I tried it with gluten free chocolate coating the inside bottom and it is heavenly!] What will you do?

I loved the chocolate coating so much that I created a Chocolate Cream Puffs Recipe. Check it out. They’re to die for!

Prep Time: 35 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 9 hours, 40 minutes

Yield: Makes 18 cream puffs

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:

For the Cream Puffs:

1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe, sifted (I used cornstarch, not tapioca flour)
2 teaspoons granulated sugar
1/8 teaspoon salt
1 cup water
8 tablespoons (1 stick) unsalted butter
5 extra-large or 6 large eggs, at room temperature
Confectioners’ sugar, for garnish (optional)

For the Strawberry Sauce:

7 strawberries, pureed (3/4 cup pureed)
4 teaspoons sugar

Suggested Fillings:

Gluten Free Pastry Cream
Gluten Free Bavarian Cream
Gluten Free Crème Brûlée
Five-Star Gluten Free Chocolate Mousse
Sweetened Whipped Cream
Regular or Dairy-Free Gluten Free Vanilla Pudding
Gluten Free Sauteed Apples
Whatever your heart desires!

Instructions:

Preheat the oven to 425°F.
In a small bowl, whisk together flour blend, sugar, and salt; set aside.
In a medium sauce pan, add water and butter. Bring to boil.
Remove from heat and quickly stir in flour mixture using a wooden spoon until the dough no longer sticks to the sides of the pan or to the spoon.
Transfer dough to the bowl of your mixer and beat for 30 seconds to allow steam to escape. Allow to cool 2 minutes.
Add eggs one at a time and after each addition, beat for 1 minute on medium speed. (This is key.)
Drop 2-inch mounds of dough onto a non-stick cookie sheet or pipe using a pastry bag fitted with a no. 5 tip to make them fancier. There is no need to leave a lot of room between each puff as they do not expand much. If necessary, smooth out any peaks that form on the top with a wet finger.
Bake at 425°F for 10 minutes. Lower heat to 350°F and bake until they are golden brown and a knife inserted near the bottom, on the side, comes out clean, 50 - 55 minutes or until deep golden brown.
Immediately transfer cream puffs to a wire rack to cool completely and dry out overnight. You can store them in the oven once it cools down.
Slice off the top third; remove some of the heavier, moist dough from the tops and bottoms. Fill with your favorite filling. Do not fill until ready to serve. Add tops back on. If desired, dust the top with confectioners’ sugar by adding the sugar to a small, fine mesh strainer and tap the side while it is above the cream puff.

Tips

If you find that your cream puffs are doughy in the middle, note that there are several reasons why this occurs: (a) they were not baked long enough; (b) the oven temperature was too low; or (c) you opened the oven door during baking. You can remove any dough that is too moist prior to filling.

If using a pastry bag to pipe the dough, create a circle of dough on the baking sheet and smaller ones as you go higher. Then prior to withdrawing, quickly jerk the ba to the side. Doing so avoids creating peaks on the tops.

To Make Eclairs:

Pipe out the dough in an oval shape. Keep them fairly small so they cook through and through. Then fill them with your desired filling, and top them with Gluten Free Chocolate Ganache.

3.1

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.

Gluten Free Recipes Admin

Next Way Better Snacks Sprouted Chips Review and Gluten Free Giveaway »

Previous « Gluten Intolerance: Preventing Schizophrenia and Mental Disorders in Pregnancy

View Comments

Carolyn says:

January 28, 2015 at 4:07 pm

Have you ever made this using something other than butter? I can't have dairy so I contemplated shortening.
- Gluten Free Recipes says:
  
  January 28, 2015 at 5:02 pm
  
  Carolyn,
  
  I have only used butter, but shortening should work fine. These are things to expect:
  
  1. They will turn out crisper.
  2. They may rise higher due to the lack of weight from the butter.
  3. They will have less flavor. Butter provides flavor and richness.
  
  With that said, I would add a couple of extra egg yolks to sub some of the butter.
  
  Good luck!
  Carla
marcie bradberry says:

May 9, 2014 at 3:05 pm

Can you post the weighted recipe. This would be great to teach in class.
- Gluten Free Recipes says:
  
  May 9, 2014 at 3:19 pm
  
  Hi Marcie,
  
  See the conversion table for ingredients by weight - http://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/. When making my all-purpose gluten-free flour blend be sure to use superfine ground rice flour. I have only used Authentic Food brand. If using this flour, do you plan on using tapioca flour or cornstarch? The mix will vary in weight.
  
  Carla
trudy says:

May 29, 2013 at 4:24 pm

I was looking for the video that was supposed to be at the end of the recipe and cannot locate it. Any tips to find it????
I would love to see it.
- Gluten Free Recipes says:
  
  May 29, 2013 at 4:58 pm
  
  Trudy,
  
  Sorry about that. I added it to my first version of gluten free cream puffs recipe. I have added it to this recipe now.
  
  Enjoy!
  
  Carla
Gluten Free Recipes says:

May 21, 2013 at 4:34 pm

Facebook Comment:

"I made the “Gluten Free Cream Puffs with Strawberry Sauce” for Easter this year and no could believe they were gluten free!"