Elegant and Easy Party Puffs
Author: Shirley Braden of Gluten Free Easily
Ingredients
  • 1 cup water
  • ½ cup (8 tbsp) of butter (or non-dairy butter or coconut oil; please read notes regarding measurement)
  • 1 cup sifted flour (I used my gluten-free flour mix*; see notes)
  • 4 eggs
Instructions
  1. Mix water and butter in large pan and bring to a boil.
  2. Add flour; stirring constantly. Mixture will roll into a ball and leave the side of the pan.
  3. Remove from heat and cool a few minutes (no longer than 5).
  4. Add eggs, one at a time, beating thoroughly after each egg.
  5. Drop from heaping teaspoon onto ungreased baking sheet. (I line my baking sheet with parchment paper.)
  6. Bake at 400 degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.
  7. Cool. Prepare puffs for filling by flipping over and cutting off a small circle from the bottom. There is a natural indentation from baking and this cut only takes a second. (You can see these discarded circles in the photo. Because the circles come from the bottom, they are not the "pretty" part.) Then spoon in filling of choice. I like to do mine assembly line style, doing all the cutting and then all the stuffing. If you want your puffs to be more like a petite “croissant” sandwich, you can slice off the top of the puff while it's upright, set it aside, fill the puff, and then replace top slice. (The top slice is prettier than the bottom, which is why I discard the bottom for my method.) The top "cover" method works well for sweet, “cream” puffs; e.g., ones filled with chocolate, whipped cream.
  8. Refrigerate until serving.
  9. Makes about thirty puffs, depending on size. (Puffs can be made larger if desired. The ones in the photo are about 2 to 3 inches.)
Adapted from a recipe given to me by my friend Sandra.
Notes
*I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed. If you do a search online or look in the celiac listserv archives, you will see tons of variations on these puffs. Some add vanilla to the recipe, some add salt, some add sugar, and some add all three (or even more ingredients). As I stated, different gluten-free flour mixes can be used. Use your favorite flour mix that is not overly heavy. One gluten-free flour mix that was used in a recipe on the celiac listserv for puffs was a mix of ¼ cup millet flour, ¼ cup sweet rice flour, and ½ cup potato starch. (Of course, if you don't need to eat gluten free, you can use whatever flour you choose.) Non-dairy butter can be used for those who are dairy intolerant. (I made these puffs with margarine before I knew butter is better for one who has no dairy issues.) I just tried making these with coconut oil and the flavor and texture are great, but the batter was not the right consistency. When I get the amount right, I’ll update this info to let you know for sure. You can only use this recipe to make éclairs or savory rolls. Insert batter in a pastry bag (or zipper-type plastic bag with corner snipped to appropriate width) and make a tube of batter. Bake. Slice off top of roll and reserve. Cool. Fill. Replace top. Sandra would make hers ahead and freeze; then she’d simply thaw and fill them.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/elegant-easy-party-puffs/