Cream Puffs (Makes 12 large servings)
Pâte à Choux
- 1 tablespoon sorghum ﬂour
- 2 tablespoons tapioca ﬂour
- 5 tablespoons cornstarch
- 1 teaspoon guar gum
- 5 tablespoons unsalted butter
- 5 tablespoons water
- 2 tablespoons half-and-half
- 1½ tablespoons castor sugar
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 large egg white
- ¾ teaspoon baking powder
- 2 cups heavy cream
- 3 tablespoons confectioner’s sugar
- ¾ cup strained apricot preserves
- confectioners’ sugar for dusting
Position an oven rack in the center of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
For the Pâte à Choux: In a small bowl, combine the sorghum and tapioca ﬂours, cornstarch, and guar gum. Stir with a small whisk to blend.
In a heavy, medium saucepan, combine the butter, water, half-and-half, granulated sugar, and salt. Cook over medium-low heat until the butter has melted and the mixture comes to a gentle boil.
Add the dry ingredients and stir vigorously with a wooden spoon, using a scraping motion, for 3 minutes, or until the dough pulls away from the sides of the pan and leaves a ﬁlm on the bottom of the pan.
In a glass bowl, whisk together the eggs and egg white, then whisk in the baking powder. Allow egg mixture to sit for at least 5 minutes to activate the baking powder; it will foam up considerably. Transfer the dough to a food processor and pulse for 30 seconds to cool slightly. With the food processor running, gradually add the egg mixture to make a thick, sticky paste, about 1½ minutes.
Fit a pastry bag with a 1-inch plain tip and ﬁll the bag with the Pâte à Choux. Pipe mounds of paste, each about 1½ inches wide, 2 inches apart on the prepared pan. You should have 12 mounds. Using the back of a wet teaspoon, smooth the tops of the cream puffs and bake for 15 minutes. Do not open the oven door during this time. Reduce the oven temperature to 375°F and bake for 7 minutes more, or until the puffs are golden brown.
Remove the puffs from the oven and pierce the side of each one with a paring knife. Return to the turned-off oven with the door ajar for 10 minutes. Transfer to wire racks to cool completely.
Whip the heavy cream with the confectioner’s sugar until it begins to hole medium folds. Strain the apricot preserves and fold into the Chantilly Cream. Transfer the cream to a pastry bag fitted with a star tip and inject into the cream puffs until they are all filled.
Dust with confectioner’s sugar and serve.
On the Web:
The Art of Gluten Free Living with Karen Morgan of Blackbird Bakery — http://www.artofglutenfreeliving.com/