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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
1 hr 18 mins
Yield:
Serves 12 (serving size: 1 cream puff)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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).

  • 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.

  • 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.

Chef'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.

Source

Gluten-Free Baking

Nutrition Facts

97 calories; fat 4.7g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.4g; protein 2g; carbohydrates 12g; fiber 0.3g; cholesterol 54mg; iron 0.3mg; sodium 77mg; calcium 15mg.
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