Cream Puffs..Mmm Good!

I use a recipe from the Gluten free Gourmet for my puffs. 

 Then I spooned all of the batter into a large ziplock bag and cut a hole in the corner. That way I was able to make the puffs perfect circles.  I made my puffs extra small and filled two baking pans with them. Because I made my puffs SO much smaller then she directs in the recipe I cut the baking time in half. You bake them at 450 and then turn it down to 350. I cut the times in half by taking ten min off of the 450 temp and 10 off of the 350 temp for a total of twenty min. I use parchment paper to line all of my pans when I cook gluten free. I then remove them from the oven and prick them with a knife or toothpick to let the steam out.

In the mean time I took 2 cups of heavy whipping cream and poured it right into the kitchen aid my sister in law bought me (Thank you Allison) and using the whisk attachment turned it on high and let it go, once it started to look pretty frothy and started to thicken up I put on tablespoon full of white sugar in at a time once it was beautiful thick so that the peaks stand up by themselves I added a tablespoon of vanilla  (I used extract) and whipped just until combined.

Then using the Bismarck 230 piping tip from wilton I filled the cream puffs. I really am not a baking expert but I don’t think it matters what tip you use so long as it is the right size to go in to the puff without making a huge crater. I just used what I had on hand already.

Then sprinkle with powdered sugar and enjoy! I have frozen these twice without any problems(but do not put powdered sugar on them if you plan to freeze them, it’s better to powder them right before serving) I am not sure how long they can last in the freezer for because both times I have frozen them they didn't last the week! There is nothing more delicious and light then a frozen cream puff.

*Note always let puffs cool completely before piping full of cream, If they are warm the cream will just melt all over and the puffs could get soggy.

Recipe Info: The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition Paperback – September 1, 2000

by Bette Hagman