Looking for a light and delicate yet quick and easy summer-time dessert? Try these delicately-crisp-on-the-outside and oh-so-creamy-in-the-middle cream puffs, also known as profiterole or choux à la crème. Serve them with Greek yogurt and fresh fruit at brunch or with whipped cream or whipped coconut milk, powdered sugar, and a drizzle of chocolate for afternoon coffee or tea. Your guests will be amazed and will never know they are gluten free!
My mom came across this recipe on a box of rice flour decades ago and has been making them ever since. They look like they took a French chef all day to prepare but are astonishingly easy to make and ready to eat in under an hour.
What you’ll need:
½ cup water
¼ cup butter, margarine, or non-dairy butter substitute
¼ teaspoon vanilla
1/8 teaspoon salt
7 tablespoons rice flour
Whipped cream, ice cream, low fat whipped topping, Greek yogurt, or vegan cool whip for the filling
Fresh fruit, powdered sugar, and/or chocolate for garnish
What you’ll do:
Preheat oven to 400 degrees.
In medium-sized pot, bring water, butter, vanilla, and salt to a boil over medium heat.
Add the flour all at once and stir until mixture is smooth and forms a doughy ball.
Remove from heat and let cool for five minutes.
Add eggs one at a time and mix until batter is smooth.
Drop by large spoonfuls onto a baking sheet.
Bake for 30 to 35 minutes or until golden brown and crisp.
Remove the puffs from the tray and cool on a rack.
Slice with a bread knife, stuff with your favorite filling, and top with your favorite garnish.
Makes 6 medium-sized cream puffs.
Photo Credit gf and me 2013