Gluten Free Cream Puffs

Ingredients:

1/2 stick butter (1/4 cup)
1/2 cup water
1 tbsp sugar
pinch of salt
1/4 cup rice flour
1/4 cup + 1 tbsp tapioca
1/4 tsp guar or xantham gum
2 eggs

Preheat oven to 425F

Put butter, water, sugar and pinch of salt in a sauce pan on medium heat.

Mix flours and gum in a bowl.

After the butter mixture boils, dump all the flour at once and mix until it comes together to a sticky dough.

Let it cool for a few minutes and put eggs one at a time and mix until combined. You can also transfer the dough to a Kitchen Aid mixer bowl and mix it with the paddle attachment a little to cool it so it won't scramble the eggs.

Edd the eggs one at a time and mix until combined. The dough should be smooth and sticky.

Put in a piping bag (or zip lock bag) and pipe small mounds onto a baking sheet covered with parchment paper. You can also use two spoons if you don't feel like piping.

Bake at 425F for 12 - 13 minutes and then turn the temperature down to 350F and bake for 13-15 more minutes. They should be golden and puffy.

As soon as they come out of the oven, cut them in half and open them a little to let the steam out. If you skip this step they will deflate and become soggy.



For the filling:
you can make creme patisserie but I cheat a little to save time and calories and I use instant pudding filling:

3/4 cup cream
1 tbsp powder sugar
1 tsp vanilla

1 cup milk
half a package vanilla or chocolate instant pudding

Whip the cream with the other ingredients until it forms stiff peaks. In a different bowl, mix the milk and pudding powder until it thickens. Fold the whipped cream into the pudding mixture.

Chocolate sauce:
1/4 cup cocoa powder
1/2 cup powdered sugar
1/2 tsp instant coffee powder
2/3 cup water
2 tbsp butter
1 tsp vanilla extract

In a small sauce pan, put cocoa, sugar, coffee and water on medium-low heat. Whisk until it comes to a boil and there are no lumps. Turn off the heat and add the butter and vanilla extract.

To prepare a cream puff, simply fill with cream and drizzle with warm chocolate sauce. You can serve it with vanilla ice cream, or let the ice cream melt completely and you have instant vanilla cream to pour on the plate.

Enjoy!

Gluten free Pear - Marzipan Crustata

I made this crustata after a failing trial of making homemade marzipan. The marzipan did not harden (even after a few hours in the fridge) and so I was left with a bowl of marzipan that was moving between liquid and semi-solid forms. As I was looking helplessly at the bowl of marzipan, the lovely pair of Bosc pears were winking at me from the fruit basket. I decided to add dough to the equation and hoped for the best. I had no idea pears and marzipan worked so well together until I tasted the results. It is rustic and comforting and goes wonderfully with an afternoon tea or coffee.

For the crust:
1 cup rice flour
1/2 cup potato starch
1/4 cup almond meal
1/4 cup sorghum flour (Garbanzo flour will also work)
1 tbsp sugar
1 egg
1 stick of butter, cold (8 tbsp)
4 tbsp ice cold water

Filling:
1/4 cup marzipan
1-2 Bosc pears, pealed and cored
1 tbsp melted butter mixed with 1 tsp brown sugar
1 tbsp apricot preserves

Preparation:

For the Crust:

Preheat the oven to 350F.

Mix the dry ingredients in a food processor and pulse for a few times. Add the egg and pulse for a few more times to combine. Cut the butter into small cubes and pulse for a few times until the butter spreads evenly and it looks like coarse sand. Add 3 tbsp of water and pulse until you can pinch the dough into a formed ball. Add the 4th tbsp of water if needed.

Pour the dough onto a piece of parchment paper and form it into a compacted disc. Refrigerate for an hour.

Take the dough out of the fridge 10 minutes before rolling. Roll the dough to about a 1 inch thickness. You can roll it between two pieces of parchment paper, if it is easier for you.

Spread the marzipan on the dough, leaving a 1 inch border that will be folded later. You can do it with an offset spatula or with the fingers. Be gentle so the dough will not rip. I took small pieces of the marzipan with my fingers and spread it gently.

Spread the pears, overlapping in a circular motion. Fold the edges on top of the pears.

Brush the pears and the dough with the butter mixture.

Heat the apricot preserves for a few seconds in the microwave and spread it all the the crust and the pears.

Bake for 30 minutes, or until the crust is golden brown.

**I adore figs and so I made the same recipe with fresh black figs and it turned out great. Do everything the same just change the baking time to 40-45 minutes.

Enjoy!

Gluten free feathery Alfajores

Where do I begin describing this heavenly excuse of a cookie? Every time I concoct a recipe, it amazes me how simply life's pleasures can be achieved. They are very simple to make and worth every minute of effort put into them. As I was cutting the circles of dough I could feel my "food butterflies" in my stomach hinting that these cookies will be delicious just as the regular ones. As, always, my butterflies did not disappoint me. After they came out of the oven, I impatiently allowed them to cool and then slathered them with the spread of the gods, also commonly known as Dolce-de-leche, and rolled them in coconut. Smiling, I stuck my tongue out to act as a conveyer belt and put one cookie in my mouth. Right from the first bite, I could hear my taste buds fighting each other over who is responsible for this heavenly sensesation. It was sweet and mellow, a touch crumbly and simlpy delicious.

Now, if that does not make you want to make them, I don't know what will.

Alfajores - makes about 30 sandwiches (60 cookies), 1 1/2 inch in diameter

Dry ingredients:

1 1/4 cup cornstarch
2 tbsp coconut flour
1/4 cup rice flour
1/2 tsp baking powder
1/4 tsp xantham gum

Wet ingredients:

1 stick (1/2 cup) unsalted butter, room temp.
1/2 cup powdered sugar
2 egg yolks
1 tsp vanilla extract

Dolce de Leche for filling (about 1/2 cup) I used San Ignacio brand

1/4 cup desiccated coconut flakes for rolling

Preperation:
Preheat oven to 325F

In a small bowl combine all the dry ingredients and mix until combined.

In a medium bowl, cream the butter and sugar until creamy. Add egg yolks and vanilla and mix.

Add dry ingredients in 3 batches and mix until it forms a soft and smooth dough.

Dust the dough with a little bit of cornstarch and roll it on a piece of parchment paper to 1/4 inch thickness.

Cut circles in desired size and put on a baking sheet lined with parchment paper. I would recommend usind a small size cookie cutter to allow the cookies to be more stable.

Bake for 10-12 minutes. Cookies should stay fair and white.

Cool for 20 minutes before filling.

Dab about a teaspoon of Dolce de Leche of your choice on one side of the cookie. Put another cookie on top and slightly push it down so the dolce de leche will ooze out so you can roll it in the coconut.

Sprinkle with powdered sugar and enjoy. I put them in an air tight container and they were just as good on the day after. They should keep fresh for about 4 days.

Next time I'll make them, I will try filling them with Nuttela or date spread.

Enjoy!