Gluten Free Cream Puffs
Whether it's for breakfast or a sweet treat, you will fall in love with the light and airy Gluten Free Cream Puffs. Fill them with all your favorites!
Servings: 36 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
*Filling options: chopped strawberries, blueberries, lemon curd, yogurt, toasted coconut, pecans, whipped cream, etc.