Gluten-Free Cream Puffs


Adapted from Fannie Farmer for benefit of those who cannot have gluten.

Pastry:
½ cup butter (1 stick)
1 cup water
1 cup Pillsbury gluten free flour
4 eggs, at room temperature (very important)

Preheat oven to 375ºF. Combine water and butter in a heavy-bottomed sauce pan, and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard until the dough is smooth. Place rounded spoonfuls or pipe onto an ungreased cookie sheet, 2 inches apart. Bake for 30 minutes or until the puffs are golden. Do not open the oven to check them!

Chocolate Filling:
1 cup milk
2 oz. unsweetened baking chocolate
1 cup sugar
3 tablespoons gluten free all purpose flour
⅛ teaspoon salt
2 egg  yolks, slightly beaten
2 teaspoons vanilla

Place the milk and chocolate in a large microwave safe bowl. Heat 30 seconds at a time until the chocolate is melted. Stir. Add sugar, flour, and salt. Cook on high in the microwave for three minutes, stopping and stirring in between each minute, until the mixture is very thick and smooth. Add eggs and cool. Add vanilla. 

To assemble: slice off the top of the puffs and spoon the filling mixture into the puffs. Chill. 

Laura