After hours of binging on the British Bake Off, I decided I was going to attempt cream puffs for the first time. Step 1 - figure out how to make the shells. I scoured Pinterest for the perfect “shoe pastry”. Yes, you read that right; s-h-o-e. DOH! After a couple failed searches I realized my mistake and literally laughed out loud. It’s French, Rachel, CHOUX!
I found this really great recipe and instructions and nailed it on my first shot. Just kidding, I totally cooked my eggs when I stirred them in. What’s the kitchen for if not for making mistakes and learning?!
A lot of my friends have food allergies, so I had to make these work. Alas, a gluten-free cream puff with an easy filling and finish.
8 Tablespoons Unsalted Butter
1 Cup Almond Milk
1/2 Teaspoon Salt
1 Cup All-purpose Gluten-free Flour
1 Tub So Delicious Coconut Whipped Cream
Confectionary Sugar (optional)
Preheat your oven to 425°F
Line two cookie sheets with parchment paper. Tip: The lighter the pan, the better for even cooking.
Heat the milk, butter, and salt in a medium-sized saucepan over medium heat until the butter is completely melted and the mixture begins to boil.
Remove the pan from the heat, add the flour, stirring vigorously until smooth.
Return the pan to the heat and cook, stirring regularly, until mixture begins to pull away from the sides of the pan and comes together in a ball (about 2 minutes). Water droplets or thin film will form on the bottom of the pan.
Remove from the heat and stir allowing the steam to evaporate. Let the dough sit for 3-5 minutes to cool.
Add eggs one at a time, stirring vigorously. (Sometimes not all 4 eggs are needed and you don’t want your pastry to be runny. It should be semi-stiff and hold its shape)
Using a pastry bag, pipe the dough into small mounds. (Help Video)
Place in the oven to bake. Raise the temp of the oven to 450°F and back for 10 minutes. After the 10 minutes, reduce to 350°F and bake for another 15 minutes. ** It’s important not to open the door during cooking or your pastry won’t puff up properly.
Let cool for 1 hour.
Assembling Cream Puffs:
Fill your pastry bag with the coconut whipped cream. Coconut whipped cream can become runny if not kept cold, so it’s important to work fast!
Poke a hole in the bottom of the cream puff and fill each one.
Melt the chocolate over a water bath. Dip each bottom of the cream puff in the chocolate and place on its side. Place the cream puffs in the fridge or freezer for a few minutes to harden.
Top with confectioners sugar as desired.
You could make these dairy-free by using vegan butter but I haven’t tried it yet, so I’m unsure if it affects the baking of the Choux pastry.
There you have it! A delicious coconut cream filling and a crunchy chocolate bottom that makes for a fabulous breakfast, mid-morning snack, afternoon snack, etc, you get it. I’ll have seconds, please!