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Whipped Cream Puffs

Photo: Oxmoor House
Hands-on time 15 mins
Total time 1 hr, 18 mins
Yield Serves 12 (serving size: 1 cream puff)
Potato starch and rice flour make a delightfully tender and flaky, yet chewy, puff pastry. Filled with dollops of creamy whipped filling and topped with powdered sugar, they are a wonderful treat for a shower or party.


  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup water
  • 3 tablespoons butter
  • 3 large eggs
  • 3/4 cup frozen reduced-calorie whipped topping, thawed
  • 1 tablespoon powdered sugar
  • Fresh raspberries (optional)

Nutrition Information

  • calories 97
  • fat 4.7 g
  • satfat 2.7 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 0.3 g
  • cholesterol 54 mg
  • iron 0.3 mg
  • sodium 77 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 400°.

  2. Weigh or lightly spoon white rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine white rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.

  3. Combine 1 cup water and butter in a medium saucepan over medium-high heat; bring to a boil. Add flour mixture, stirring well with a wooden spoon until mixture is smooth and pulls away from sides of pan. Remove from heat; place dough in the bowl of a stand mixer fitted with a paddle attachment; beat at medium-high speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Scrape dough off sides of bowl using a rubber spatula; beat 1 minute or until dough is smooth (dough will be sticky).

  4. Spoon 2 tablespoonfuls dough 2 inches apart onto a baking sheet lined with parchment paper. Bake at 400° for 15 minutes. Reduce oven temperature to 350°. Bake an additional 18 minutes or until tops are golden brown and puffs sound hollow when tapped. Remove from oven; cool completely on pan.

  5. Cut top one-third of each puff horizontally using a serrated knife. Top bottom half of each puff 1 tablespoon whipped topping. Replace top half of each puff. Sprinkle with powdered sugar. Serve with fresh raspberries, if desired.

Cook's Notes

When scooping the dough onto a baking sheet, dip the spoon into water after each use to keep the dough from sticking to the spoon.

Gluten-Free Baking