As you probably know, I can't have gluten. That doesn't mean I gave up on sweets, after trial and error I learnt to bake some pretty awesome desserts, it passed my children's inspections!
I grew up in Europe and one thing I really miss from home are those delicate, hollowed puff pastries filled with decadent coffee cream; for this reason I started dabbling in my kitchen until I achieved an almost perfect cream puff.
For gluten free baking is very important to use grams versus cups just because our flours weigh different from one another and might destroy your hard work if you decide to use cups.
My recipe is in grams and I hope you will try it out and that it will work for you too.
250 Ml water
100 gr unsalted butter, cut into 1/2-inch pieces
1 Teaspoon sugar (5gr)
1 Teaspoon salt (5 gr)
1 Teaspoon baking powder
1 150 gr of your favorite gluten free flour mixture (I use a rice flour blend)
4 Large eggs, plus 1 large egg white
Heat your oven at 400.
In a medium sauce pan bring the water, butter, sugar, salt and baking powder to a soft boil, we don’t want to lose any water or it will mess up the end result.
Once the mixture has reached a soft boil remove from the heat and add your flour all at once, mix very well and make sure that the flour is well incorporated. When your dough is smooth place the pan back on the stove and over medium heat, while constantly stirring heat up your mixture, it is done when you insert a finger in it and nothing sticks.
Move the dough to your stand mixer bowl or a regular bowl and start adding one egg at the time making sure they are well incorporated. Don’t add the eggs all at ones because you are looking for a specific consistency: the dough need to drop like a lump, visually speaking it should be firmer then cake batter but not lumpy. Once you have reached it you can pipe it in 1 inch round much like you would pipe a cookie or macaroon.
Place the tray in the oven and turn off the heat, yes turn it off. Set your timer for 10 minutes, when it goes off turn on your over at 375 ( gluten free dough doesn’t behave the same as regular so you have to turn up the temperature) and bake for 20 to 30 minutes until you pastries are nice and golden and it you tap them they sound pretty hollow.
Let them cool and fill them up with your favorite things: whip cream, pastry cream, tuna salad etc.
Remember to feel the dough, the amount of eggs you add will depend on the size of the eggs you use and the kind of gluten free flour you have.
Have fun and if at first it doesn’t work: try, try and try. It will work itself out.
More from food