Creme Puffs For All!

In response to request from my eponymous business' customers, I have been researching and developing gluten-free recipes. To address a serious condition, I want to deliver this information on a serious note. We are coming up on a major holiday seaon,  and for those of you out there who desire celiac-friendly baked goods for yourself or a loved one; this recipe is definitely a keeper. The following one is not one of mine, but from one "foodie" to another, I wish I had worked this one out. 

As you may have guessed, this is one of my favorite recipes. This picture posted on the blog is one of a mound of these confections. The first recipe posted is a celiac-friendly version of this favorite, with my traditional version to follow tomorrow. The results are light and fluffy where you would expect and crispy where you want it to be. Prepare the one most suitable for you.

The alternate recipe varies very much from the traditional version, so I remind you to follow the steps carefully. If you are preparing the gluten-free variety, might I also suggest that you try some? You  may be pleasantly surprised. The following recipe also has a delicious scratch recipe for the pudding that is used for the filling.

Gluten-free Creme Puffs

Ingredients:

• For the Filling
• 2/3 cup milk
• 1/3 cup granulated sugar
• 3/4 cup heavy cream
• 4 tablespoons cornstarch
• 1 large egg yolk
• 2 teaspoons vanilla extract
•  
• For the Pâte à Choux
• 3 ounces (3/4 cup) white rice flour
• 1 1/2 ounces (1/4 cup) potato starch
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk (2% or whole)
• 3 large eggs
• Powdered sugar, optional

Prepare the Filling: Combine milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.

Remove pot from heat. Whisk for one minute. Add vanilla extract and stir to combine. Pour pudding into an 8x8-inch pan or medium bowl. Place a piece of plastic wrap directly onto the pudding. (This will prevent a skin from forming.) Refrigerate filling for four hours or overnight. Filling should be cold before filling puffs.

Make the dough. Line a rimmed baking sheet with parchment paper. Set out a rubber spatula, a pastry bag fitted with large tip and a small bowl of water.

Adjust oven rack to middle position and preheat oven to 375°F. In a small bowl, whisk together white rice flour, potato starch, salt, and baking. Set bowl near the stove.






In a small (2 quart) heavy-bottomed pot, combine butter and milk. Heat over medium-high heat until mixture boils. Add dry ingredients, all at once, and quickly stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pot. This will happen quickly. Transfer dough to the waiting stand mixer.

Mix dough for one minute on medium-high speed. (This cools down the dough slightly so the eggs won’t cook when you add them to the dough.) Add eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.




Turn off mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn mixer back on and mix dough for one minute. The pâte à choux dough should be creamy and smooth.

Fill pastry bag with dough. Pipe into equal mounds, about two tablespoons each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.) Use wet fingertip to gently press down point of each mound.

Bake until golden brown and puffy, 18-20 minutes.
Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.

Using a serrated knife, slice off top 1/3 of the cooled cream puff. Fill with chilled pudding. Replace the top and sprinkle with powdered sugar, if desired. Serve immediately.


http://www.seriouseats.com/recipes/2010/10/how-to-make-gluten-free-cream-puffs-celiac-friendly.html