Gluten-Free Cream Puffs
Gluten-Free Cream Puffs
Ingredients
- 1/2 cup (105 g) sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 egg
- 1 egg yolk
- 2 cups (500 ml) milk, hot
- 2 tsp (10 ml) vanilla
- 1/2 cup (85 g) white or brown rice flour
- 1/4 cup (30 g) quinoa flour (see note)
- 1/4 cup (35 g) cornstarch
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) milk
- 1/3 cup (75 g) unsalted butter
- 2 tsp sugar
- 1/2 tsp salt
- 3 eggs
- 1 egg white
- 3/4 cup (180 ml) 35% whipping cream
- 2 tbsp icing sugar, plus more for serving
- Berries of your choice (optional)
Instructions
- In a pot off the heat, whisk together the sugar, cornstarch and salt. Add the egg and egg yolk. Mix well. Add the hot milk and vanilla. Bring to a boil over medium heat while whisking constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Simmer over low heat for 2 minutes.
- Strain the pastry cream through a sieve, as needed. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate until completely chilled, about 3 hours. When ready to use, mix with a spatula until creamy and smooth.
Gluten-Free Cream Puffs