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!