Gluten-Free Cream Puffs and Eclairs

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup My gf rice flour blend
  • 1 Optional- powdered sugar
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan gum
  • 3 cups Your desired filling choice whipped cream

• Dairy

  • 1/2 cup Butter or dairy-free butter substitute

• Liquids

  • 1 cup Water

Found on flippindelicious.com

Description

Ingredients

• ½ cup (1 stick) butter or dairy-free butter substitute (like Earth Balance, Melt, or Coconut Oil)
• 1 cup water
• ¼ teaspoon salt
• 1 cup my GF Rice Flour Blend
• ¾ teaspoon xanthan gum
• 4 eggs
• approx 3 cups of your desired filling choice whipped cream, pudding, mousse, citrus curd, or savory chicken salad(I used whipped cream today)
• Optional- powdered sugar, salted caramel, or chocolate ganache for topping

Directions

• In a saucepan over medium-high heat bring the butter, water, and salt to a boil.
• Remove from heat and immediately stir in the GF flour blend and xanthan gum, working quickly to avoid large lumps. The dough will pull away from the sides of the pan and appear quite gummy.
• Let cool at least 10 minutes and then beat in the eggs one at a time until smooth. (I find using a mixer, heavy duty hand or transferring the mixture to the bowl of your stand mixer, is easiest.)
• Load the dough into a piping bag fitted with your tip of choice (I used a french tip) OR a large ziploc bag with the corner snipped off.
• Preheat your oven to 400F. Line your baking sheets with parchment paper or silicone baking mats.
• Pipe your dough onto the prepared baking sheets leaving at least 3 inches between shapes.
• Pipe approx 1 heaping tablespoons worth of dough into a ball shape (hold bag perpendicular to pan, pipe and then release. You can smooth the top off using a slightly wet finger)
• Pipe just as the cream puffs but use about half as much dough, about 2 teaspoons worth.
• Pipe a line of dough approx 1 inch tall, 1 inch wide and 3 inches long, OR make them larger and pipe 1½ inches tall, 1½ inches wide, and 5-6 inches long
• Bake for approx 30 minutes, the dough will be a darker golden brown and firm to the touch and the puffs will have risen quite a bit. If you make larger eclairs or larger cream puffs they may require slightly longer baking time.
• Let cool completely. Split in half, scrape out any soft dough, and fill with your desired filling. Alternatively fill using a pastry bag fit with a round tip.
• Dust with powdered sugar or drizzle with ganache or caramel sauce.