Gluten Free Cream Puffs for a Crowd
Great recipe for a party or special event. Will make a lot!
Equipment
- Stand alone Mixer
- Sauce pan
- Stiring spoon
- Spatula
- Cookie Scoop
- Muffin tin/s
- 1 Tablespoon
- Bowl
- Measuring cup
- 3/4 teaspoon
- Cooling rack
- Knife
Ingredients
- 3 Cups + 2 TBS Feather Light gluten free flour
- 3/4 tsp salt
- 3 Cups Water
- 1 1/2 Cup Butter
- 12 Eggs
Instructions
- Preheat oven to 450 F degrees
- In a small bowl, combine flour and salt
- In a sauce pan, on the stove, bring water and butter to a boil. Stir to help melt the butter.
- As soon as water boils add your flour and and salt mixture. (Do it all at once and stir vigorously.) Mixture will ball up.
- Remove from heat and put into your stand alone mixing bowl.
- Beat eggs into hot mixture, one at a time. Mix until dough is smooth.
- Using the cookie scoop, drop dough into the prepared muffin tins.
- Bake at 450 F degrees for 15 minutes
- Change the temperature to 350 F degrees (do NOT remove from oven) bake for 20 more minutes
- Cool on a baking rack until they are easily handled.
- Cut in half, so you have a top and a bottom.
- Remove the puffy middles of the puff.
- Fill with cream or chicken salad.
- Serve, refrigerate or freeze,
Notes
Fillings: Cream cheese fillings, Cream fillings, pudding, or chicken or shrimp salad.