Whether it’s for breakfast or a sweet treat, you will fall in love with these light and airy Gluten Free Cream Puffs. Fill them with all your favorites!
ME BEFORE THE RECIPE…
So I guess I can let the cat out of the bag…the little secret I’ve been keeping for quite a while now. Quite a while as in the last nine months!
Okay, I just realized that the time frame I just mentioned makes it seem like I just had a baby. No, I did not. It just so happens that nine months is exactly how long I had to keep it on the down low that I auditioned and made the cast for MasterChef Season 10 on Fox!!!!
Let me tell you. Show business is INTENSE. Honestly, I can’t even think of another word for it. There is a substantial amount of sitting around and waiting, doing absolutely nothing. But then you have hours of filming where you hardly have any time to even shove an apple in your mouth.
However, I wouldn’t change my experience for the world. I met so many amazing and talented individuals, my girls were able to see their mom shine, and I earned some long awaited validation in the culinary world. To say it was a dream come true would be an understatement.
Long story short, I auditioned back in September 2018 and moved onto an individual interview phase. Months passed where I routinely sent in videos and photos that portrayed my everyday life and cooking skills. I then flew out for a psych evaluation in December (you gotta be a little crazy but not too crazy!) and got word the end of January that they would be flying me out to L.A. in February for the final cuts.
The second I stepped off the airplane and retrieved my luggage, my phone was taken from me and I had no access to the internet, social media, friends, or family for the entire time I was in L.A.
But you know what??? Losing my phone and social media was the BEST thing that ever happened to me. Being cooped up in a hotel with nearly 100 other individuals all sharing my same passion for food was the perfect recipe for life long friendships. We actually TALKED to one another instead of scrolling through social media feeds and posts. It was freeing.
After some kitchen challenges and an on camera interview, our L.A. group was widdled down to the top 36 contestants that would battle it out for an apron on national television. I MADE THE TOP 36!!!
The first of the two battle episodes aired last night and the second battle episode will air next week. It’s a mystery whether or not I earn a coveted apron, but regardless of the outcome, I can honestly say that it was a positive experience that I will not soon forget.
HERE COMES THE RECIPE…
My only regret this season is that I wasn’t able to show off my gluten free baking skills. Although desserts are often featured in the competition, savory dishes are more prominent.
If I had one chance to impress the judges with a delectable dessert, I’m almost certain it would be with a batch of these Gluten Free Cream Puffs with an array of fancy fillings.
WHAT’S SO GREAT ABOUT GLUTEN FREE CREAM PUFFS?
- They can be made ahead of time. I always make a full batch of cream puff shells and freeze half for later. Just make sure you freeze the shells unfilled.
- They are perfect for entertaining. Think taco bar with all the fillings and toppings except for cream puffs instead. You can go flavored yogurts, fruit curds, toasted coconut, chopped up fruit, flavor infused mousses, salted caramel sauce, chocolate sauce, whipped cream, you name it.
- They taste nearly identical to the real deal. These gluten free cream puffs taste indistinguishable from a regular gluten filled cream puff. There is absolutely no grittiness, graininess, or chewiness here!
- They are fairly simple. Pate a choux dough seems really intimidating to make. You have to heat the butter and milk together, add in the flour, and then beat in the eggs. I never attempted it until I tackled this recipe, and I can honestly say that it’s really not difficult at all. Seriously, give it a go!
My children’s favorite breakfast is hands down these gluten free cream puffs. If I ever give them an option for what I should make for our lazy Sunday morning breakfasts it is always cream puffs! The only thing they don’t like is how carried away I get making fillings and toppings. Sometimes we don’t eat until an hour later by the time I’ve tackled the entire spread. Haha!
And speaking of fillings, probably the tastiest filling you will ever put into these gluten free cream puffs is my homemade lemon curd. Make it the night before so you have less to do the morning of. My combo of choice is a cream puff filled with lemon curd, sliced banana, chopped strawberries, and whipped cream. Top it with salted caramel and toasted coconut for a heavenly experience!
So Gordon Ramsay, if you didn’t get enough Breezy Bakes this season of MasterChef, how about an invitation for breakfast??? On the menu: gluten free cream puffs!
YOU MIGHT ALSO ENJOY…
- Very Best Gluten Free Pancakes
- Gluten Free Belgian Waffles
- Homemade Lemon Curd
- Cheesecake Whipped Cream
- Gluten Free Vanilla Birthday Cake Donuts
Gluten Free Cream Puffs
Ingredients
For the cream puffs:
- 1 cup milk 1%, 2%, or whole milk
- 8 tablespoons butter cut into tablespoon size pieces
- ¼ teaspoon salt
- 1 cup gluten free flour or my preferred blend ½ cup white rice flour, 1/3 cup superfine almond flour, 1/4 cup tapioca starch, and ¼ teaspoon xanthan gum
- ¾ teaspoon baking powder
- 5 large eggs
For the salted caramel sauce:
- ½ cup heavy cream
- ½ cup dark brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
To make cream puffs:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In medium sized saucepan, heat milk, butter, and salt over medium heat until butter is melted. While mixture is heating, sift together flour and baking powder in a small bowl. Slowly add flour mixture into milk mixture while stirring vigorously. Reduce heat to low and stir and cook for 3-4 minutes until dough forms a ball and a slight film builds on bottom of the pan. Dough with start to separate and oil will release in bottom of pan. This is okay.
- Remove from heat and transfer dough to a stand mixer. Make sure to add any oil from pan into mixer. Let mixture cool for 5 minutes.
- Once mixture has cooled, add eggs one at a time, beating for about 30 seconds in between additions.
- Drop dough by heaping tablespoons about 3 inches apart on parchment paper lined baking sheet. Bake at 400 degrees for 22-25 minutes or until they are a deep golden brown. Remove from oven and allow them to cool completely inside.
- Repeat baking with extra dough.
- While cream puffs are cooling, begin making desired fillings* and salted caramel sauce.
To make salted caramel sauce:
- Add all ingredients into heavy bottom sauce pan. Heat over medium until butter is melted. Increase heat to medium high and stir until boiling. Cook for 3-4 minutes, stirring constantly until mixture is slightly thickened (it will thicken more as it cools). Remove caramel from heat and allow to cool slightly. If mixture is still too thin, return to heat and cook about 2 minutes more.
Assembling cream puffs:
- Once cream puffs are completely cooled, slice in half. Pick desired fillings* and spoon on bottom half. Place other half of cream puff on top. Drizzle with desired sauce. Dust tops with additional powdered sugar.
Notes
