Gluten-free cream puffs
|60 ml||flour — gluten-free|
|60 ml||rice flour — white|
|5 ml||xanthan gum|
|2||eggs — extra-large, lightly beaten|
|50 g||chocolate — melted|
|30 ml||castor sugar|
Melt the butter with 125ml water in a saucepan. Bring to the boil and then remove from the heat.
Sift the dry ingredients together and add them to the butter mixture all at once. Stir with a wooden spoon until the pastry dough forms a ball. Leave to cool slightly.
Add the egg a little at a time, beating well after each addition. Keep adding until the dough is just able to drop from the spoon. You may not need all the egg. Adding too much egg will cause the dough to run when you try to shape it.
Pipe or spoon small dollops onto a greased baking sheet and bake for 20 minutes. Remove from the oven and make a small slit in the side of each puff for the steam to escape. Return the baking tray to the oven. Turn the oven off and leave the door slightly ajar. Leave for 10 to 15 minutes until the pastry has dried out. Remove from the oven and cool on a wire rack.
Dip the top of each puff into the melted chocolate and leave to set. Whip the cream and sugar until stiff and, using a piping bag, fill the pastries with the cream mixture. Serve the puffs immediately.
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