Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free rice flour | 45g |
| Lupin flour | 30g |
| Cornstarch (gluten-free Maizena) | 30g |
| Eggs | 110g |
| Egg yolks | 15g |
| Water | 150g |
| Butter | 40g |
| Fine salt | A pinch |
| Sugar crystals (for sprinkling) | As needed |
Instructions:
-
Prepare the choux pastry:
Begin by placing the water and butter into a saucepan. Heat the mixture over medium-high heat until it comes to a boil. Once boiling, remove the pan from the heat and add the rice flour and cornstarch. Stir vigorously with a wooden spoon to ensure a smooth mixture. -
Cook the dough:
Return the saucepan to the heat and continue stirring constantly. Cook the dough for about 1 minute, allowing it to thicken slightly. Remove from the heat and transfer the dough into the bowl of a stand mixer fitted with a paddle attachment. -
Incorporate eggs:
Start by adding one whole egg to the dough. Mix until the egg is fully absorbed into the dough. Once incorporated, add the egg yolk and continue mixing until the dough becomes elastic and smooth. -
Pipe the choux puffs:
Transfer the dough into a piping bag fitted with a 10mm plain nozzle. On a baking sheet lined with parchment paper, pipe small mounds of dough (about 3-4 cm in diameter), ensuring to space them apart evenly. -
Add sugar topping:
Lightly sprinkle the tops of each puff with sugar crystals for a delightful crunch. -
Bake:
Preheat your oven to 180°C (350°F). Bake the gluten-free cream puffs for about 25-30 minutes or until golden brown and puffed up. Do not open the oven door during the first 20 minutes to ensure the puffs rise properly. -
Cool and serve:
Once baked, allow the cream puffs to cool completely on a wire rack before serving. These gluten-free delights can be filled with cream, custard, or simply enjoyed as they are.
Enjoy these gluten-free cream puffs for a delightful dessert that’s light, airy, and irresistibly sweet! Perfect for a special treat, a celebration, or a simple afternoon snack.
