Obviously my mom is in town because I don’t think I would tackle gluten free cream puffs on my own. However now that she has made them, I know just how easy and delicious they are. I will certainly be making these again!
- 1/2 cup brown rice flour
- 1 1/2 tbsp cornstarch
- 1 tsp Pixie Dust
- 1/2 cup water
- 1/4 cup organic butter, softened
- 2 organic eggs
- Whipped cream and melted chocolate for topping
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
In a small bowl combine flour, cornstarch and Pixie Dust.
In a saucepan bring the water and butter to a boil. Remove from heat. Add flour quickly while beating with wooden spoon.
Return pan to heat and continue to beat until mixture forms a ball. Remove from heat. Cool for 5 minutes.
In the same pot add eggs, one at a time, and beat until mixture is fluffy.
Drop dollops of dough (3 tbsp each) on a baking sheet 3 inches apart.
Bake for 15 minutes until golden brown and then reduce heat to 375 degrees and bake for 10 minute more.
Turn off heat, open oven door slightly and leave cream puffs in the oven for 30 more minutes to dry out further. Cool on racks.
To serve, cut cream puffs in half (scrape out any wet middle and discard) and fill with whipped cream and drizzle with melted chocolate.