Gluten Free Dairy Free Cream Puffs – Profiteroles (No Coconut)

In a small to medium-sized saucepan, bring the water, shortening, sugar, and salt to a boil. Remove from heat and immediately stir in the flour blend.

Add the eggs, one at a time, along with butter emolsion, if using. Mix for 2 minutes, on high speed, after each addition, and until thoroughly combined. (If the dough is not smooth, use a hand/immersion blender, food processor, or powerful countertop blender to mix it until it is smooth.)

Transfer the dough to a piping bag or decorating device (no tip needed) and cut off the tip of any disposable bag.  (See video)

If you are using parchment paper, anchor the paper to the baking sheet by piping a tiny bit of dough under each corner to act as glue. Pipe out your desired size, about 1-1/2-inch wide circles. You should be able to pipe out 24 cream puffs. They don’t spread. With wet fingertips, press the points on the top of each dough circle down to prevent even browning. Bake for 5 minutes.

If the cream puffs are not brown enough and/or not dry enough, remove them from the oven and preheat to 425ºF. Return the cream puffs to the oven and bake an additional 5 minutes. They should be dry to the touch like a Danish pastry, but stiff.

Remove from the oven and allow to cool on a wire rack. Slice in half; fill as desired with a sweet or savory filling. (See video)