Elegant and Easy Party Puffs

Gluten-Free Party Puffs (Chicken Salad)

A very long time ago in a galaxy far, far away … oh, wait, that’s another story. Forget the galaxy part and let me start again. Long ago when I was eating gluten, my friend, Sandra, shared her puffs recipe with me. She called them party puffs or cream puffs. This was in the early days of our now well-established Valentine’s Day parties. She swore these puffs were incredibly easy to make, but would make the hostess look like a gourmet chef, and she was so right! The puffs could be made savory or sweet, but I always had plenty of sweet options (it doesn’t take much looking around here at gfe to determine that!), so I always made my puffs savory. My favorite filling was chicken salad, with shrimp salad and tuna salad puffs sometimes making an appearance was well.

When I went gluten free, of course, I gave up any recipe that was made with all-purpose flour–or any other wheat-based flour; e.g., whole wheat, graham, spelt. So, sadly, the puffs went off the party menu for at least one Valentine’s Day party (and a few Christmas open house events). Then I came across the gluten-free flour mix* that I most often use today. So I decided to try the puffs again, just replacing the all-purpose gluten flour with my gluten-free flour mix (without adding xanthan gum). To my surprise, the puffs were as wonderful as ever. Same taste, texture … everything. So puffs went back on the party menu—much to everyone’s delight.

After I figured out that this recipe could be easily be made gluten free (gfe!), I saw others report on their gluten-free puff variations on the celiac listserv. If you do an online search for puffs, cream puffs, etc. (even gluten-free puffs), you’ll get many variations of this basic recipe. However, this one has so few ingredients and just works beautifully, so why change it? Admittedly, I do the cutting/stuffing part a little differently than most folks would. I serve my puffs “open faced,” because again I like to keep the preparation simple and because I also like my guests to be able to see what they are eating. But, I’ve added notes in the recipe below if you want to have a top “cover” on your puffs.

Saved “Tops” for Party Puffs

Having just made these for my tea party with my girlfriends, I really wonder why I save them for our special events and don’t make them more often. They are so easily and quickly made and truly make any event special. It would be fun to whip up a batch for the family and then have each member fill them with the fillings of choice—savory or sweet, or some of each. A bruschetta puff, a mini-chopped salad with olive oil puff, a lox and cream cheese puff, a Nutella puff, a peanut butter and Nutella puff  … oh, the possibilities are endless, and so very appealing … and distracting.

gluten free, pastry, party puffs, choux pastry, appetizer, chicken salad, party

The Process of Making Elegant and Easy Party Puffs

One final note: I don’t want to mislead you … these puffs are not like gluten-free phyllo or flaky croissants. But these gfe puffs do have that same lovely “eggy,” pastry taste, and their texture is tender and irresistible, too. The biggest problem I always have when serving these puffs is how quickly they disappear! So despite abandoning my Star Wars theme earlier, I will tell you that these simple puffs are out of this world. And, follow Erma Bombeck’s heartfelt advice, don’t save this recipe for an occasion that’s special enough, make them now and have your own little party.

Elegant and Easy Party Puffs
Author: 
 
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.

Enjoy!

Shirley
Not just gf, but gfe!

This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food WednesdaysPennywise Platter Thursday, Foodie Friday, 5-Ingredient Mondays, and Gluten-Free Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

69 Responses to “Elegant and Easy Party Puffs”

  1. Heather @CeliacFamily on May 25th, 2010 1:53 pm

    Looks yummy! You’re right, the filling possibilities are endless.

    • Shirley on May 26th, 2010 6:10 am

      Hi Heather–Thanks! :-) It would be fun to make up a batch, set out a bunch of fillings, and just see what everyone comes up with. A puffs bar, if you will. ;-)

      Shirley

  2. Chaya on May 25th, 2010 6:08 pm

    Hi Shirley, I am so excited about these. I finally got past making only bread for hubby to take to work. These would be great to take for a morning break instead of my cake which may be good but I think he needs more savory stuff.
    Thanks for sharing.

    I have not seen kosher coconut oil. What kind of a store do you buy it in? Specialty or general….

    • Shirley on May 26th, 2010 6:14 am

      Hey Chaya–Puffs for a morning break? Your hubby will be the total envy of everyone he works with! And, knowing you and all your flavor combinations, you will be more loved by your husband than ever … if that’s possible. ;-)

      Oops, did I say/imply the coconut oil was kosher? The coconut oil I have been using (several diferent brands over the last few years including Tropical Traditions, Nutiva, and Artisana) is not kosher as far as I can tell. BUT, there are numerous kosher coocnut oils that you can order online. Just google kosher coconut oil and you’ll see all the options. :-)

      Shirley

    • tamar rachel on February 20th, 2014 9:38 pm

      The tropical traditions coconut oil does not need a hechsher. I explained to the Rav how it was made and he said I can even serve it to guests, meaning that it’s not a kulah to eat it.

  3. Iris on May 25th, 2010 7:08 pm

    I am thoroughly impressed and very hungry after reading this post, so running off to make something to eat!

    • Shirley on May 26th, 2010 6:16 am

      Iris–Hi, and thanks, dear! But, once you make these, you’ll see how easy they are and you, too, can easily impress someone. :-) And, make them very happy with these small bites. I’d love to see what you choose as fillings!

      Shirley

  4. Lauren on May 25th, 2010 11:24 pm

    These look lovely! What great rise you got :)

    • Shirley on May 26th, 2010 6:17 am

      Hey Lauren–Thanks so much! :-) They do puff up very nicely, living up to their name. ;-)

      Shirley

  5. Jenn on May 26th, 2010 3:29 am

    They look great! I also have had a lot of luck with choux pastry making profiteroles and eclairs and such, but the puff pastry required for croissants and mille feuilles, not so much yet. And I am way too intimidated to even think about attempting a GF phyllo dough! However choux pastries still are impressive for presenting to company! Love your savory ideas for serving these!

    • Shirley on May 26th, 2010 6:37 am

      Hi Jenn–Thank you, dear! Before I got into gluten-free baking, one person who attended the GIG meetings I participate in was Dimitrios Douros. Dimitrios is famous in his own right (you’ll see why in a second), but he’s also the husband of Andrea Levario, Executive Director of the American Celiac Disease Alliance. He would make gluten-free baklava for the group! Yes, it was to die for. AND, he even gave us the recipe at some point. I have no idea if I still have it. I sure am hoping I’ll come across it in my decluttering one day! Sadly for us, Dimitrios, Andrea, and their son moved and no longer attended our meetings. His tip for baking bread in a cloche is still on the Breads from Anna site. You can check that out here.

      I bet you have some wonderful savory filling ideas yourself. I think you excel in those!

      Shirley

  6. Carolyn on May 26th, 2010 10:01 am

    Hi Shirley,

    I have been following your blog for awhile and love your cooking ideas! I just wanted to point out that 1 stick (8 tbsp.) of butter is 1/2 cup, not 1 cup. So, perhaps an equivalent amount of coconut oil would work in this recipe. Thanks for sharing this recipe – it looks delish!

    - Carolyn

    • Shirley on May 26th, 2010 10:39 am

      Hi Carolyn!–First, welcome to gfe, and special thanks for the very kind words! :-) Thanks so much for being my quality assurance check today, too. Sheeeeesh. If you’ll look at the original recipe, you’ll just see the “one stick” noted as the measurement. It was my brain that just didn’t make the conversion right. ;-) I’ve updated the post with the correct butter amount and tentative info on the coconut oil for the moment. Now I’m going to have to make more puffs immediately after work to see if 1/2 cup of coconut oil is the right amount. I suspect it will work just fine, and I don’t think Mr. GFE will mind enjoying some more puffs at all. ;-)

      Hope you enjoy these puffs when you give them a try!

      Shirley

  7. jamie on May 26th, 2010 11:19 am

    Shirley these look fabulous!! i would love to make these for a dinner party this weekend (gluten free party, no less), but my sister can’t do eggs. do you think if i subbed the eggs, it would work? maybe some enger-g replacer with some applesauce? or would the applesauce weigh it down too much? any thoughts? thanks heaps for all your hard work :) very encouraging to us who are new to this whole thing! jamie

    • Shirley on May 26th, 2010 4:24 pm

      Hi Jamie–Great to see you! :-) Oooh, the gluten-free dinner party sounds fabulous. I have them all the time. Nobody knows any different. ;-)

      I’m tickled pink you’ll be giving the puffs a go, but I’m not sure on the egg replacer w/applesauce. I haven’t worked with that particular egg substitution before and honestly I’ve only used a heaping tbsp of soy flour with a tablespoon of water as a sub for eggs. That was before I was gluten free and I rarely eat soy now, plus I used the substitution in banana bread and the like. I think such substitutions tend to work best for cakes and sweet breads. But all that said, I’ve seen folks use egg replacer in regular breads before. My suggestion is to make half a batch and give it a go as a test run. That way if it doesn’t work you’ll know before the event and you haven’t lost too much. I think you’ll be able to tell just the way the batter/dough comes together if it will work before you bake it. So if it’s not holding together and won’t form a nice blob as shown in my photos, then salvage that batter by adding an egg so you can at least enjoy them and they won’t get wasted. Then proceed to try another method. One suggestion I read online is tofu (regular or silken). I’ve also seen the “gel” effects of flax seed meal and chia seed meal, so you could even try one of those. The texture (and possibly the look) will definitely be a little different, but it shouldn’t be bad. Here are some directions for the chia seed meal substitution. And, here are some for flax meal “eggs.”

      Many thanks for your sweet words! :-) We’ve all been at the beginning before. ;-) Strategies for great gluten-free cooking/baking will come more and more easily. Please let us know how you make out with your experimentation. I’d love to be able to add your egg-free success notes to this recipe!

      Hugs,
      Shirley

      • jamie on May 26th, 2010 4:58 pm

        shirley you’re awesome! i will certainly do test half batches-with the flaxseed, as i know they have that at whole foods and i might give the ener-g a go; it has always worked when i’ve baked before when i’ve used it in combination with either applesauce or other pureed fruit. sadly, leslie (my sis) can’t have soy either! oy. hence our quest for food she can have. and i will report back on tuesday! :) thanks heaps for all the suggestions!
        hugs
        jamie

    • Shirley on May 26th, 2010 4:52 pm

      Jamie–Just realized that my “strategies” remark makes living gluten free sound way too hard. That’s one of my big pet peeves, of course … that folks present living gf as “difficult,” “hard,” “challenging,” etc. and we buy it (sometimes literally!) and then make everything much more difficult for ourselves than it really is. Of course, since you’ve already been reading gfe for a while, you’re familiar with my gfe approach, but just had to clarify. ;-)

      Shirley

      • jamie on May 26th, 2010 5:07 pm

        Shirley- strategies are necessary in life as well as chess! :)but i am a geek that way, haha. but i agree with your approach, eating this way just requires a flexible mind and a willingness to experiment, because you are right it is easily done, especially with all the great support online and influx of great cookbooks/blogs that are out there :) like i tell Leslie, it can be easier to focus on what you can’t have, but what good is that? so focus on what you can have, and even with her mulitiple food intolerences, that is alot :)

        • Shirley on May 27th, 2010 6:41 am

          Jamie–You are a sweetheart! Thank you so much for everything you’ve said and shared. Your sister is lucky to have you in her cheering court for sure! These special diets can open our lives up to more wonderful food than we imagined. Will be looking forward to hearing from you next week. Have a wonderful Memorial Day weekend! :-)

          Shirley

          • jamie on June 1st, 2010 11:23 am

            Shirley! I am saddened to report flaxseed didn’t work for me :( they tasted interesting..and there was no puff! never fear, I shall try, try again, hopefully finding something that works! perfect example of that is my revised recipe for baby lemon cakes! i have a new post on them, hope you’ll read it :) thanks heaps!!
            jamie

          • Shirley on June 2nd, 2010 6:46 am

            Jamie–Rats! I was so hopeful, but honestly I did some searching and didn’t find any success stories on egg-free puffs that also met your sister’s other restrictions. I did find some that was rolled out and egg free, so you might try that option as I mentioned when I commented over at your blog.

            Congrats on your new baby lemon cakes! :-) I sure wish I had one for my breakfast! I’ve found that oversights and not having the exact ingredients can often lead to some of the very best accidents. ;-)

            Shirley

          • jamie on June 2nd, 2010 12:04 pm

            aw, thanks Shirley! I have seen some rolled g-free puff pastry recipes (tartlette &glutenfreegirl) that look amazing, just haven’t had to time to play with replacing butter. So will see when I have the time to play in my kitchen what I end up with :)hopefully another happy accident! :) thanks heaps for your encouragement and keep up your hard work- it is very much appreciated :) hugs jamie

          • Shirley on June 3rd, 2010 6:20 am

            Hi Jamie–I’m always up for a challenge especially to help someone else eat the recipes they love, but like you just have to find time in the kitchen. I found this amazing-looking croissant recipe yesterday where the egg white is optional (only for shiny look at end). Of course, it’s not gf and it calls for soy-based ingredients, but each of those issues could be easily solved I think.

            Happy to help, dear. Thanks so much for the very kind words! We’ll tackle this obstacle eventually ….

            Shirley

  8. Alta on May 26th, 2010 1:17 pm

    Yum! I just started to venture into the world of puffs/cream puffs, and I’d never thought do stuff them with something like a chicken salad! Great idea.

    • Shirley on May 26th, 2010 4:30 pm

      Hi Alta–Thanks! That’s so funny though because I tend to lend towards the sweet side (uh, understatement). The friend who gave me the recipe told me that she normally fills them with chocolate pudding or whipped cream for cream puffs, but right away I thought of stuffing them with all kinds of meat and seafood salads.

      I bet puffs would be a great family cooking event at your house. :-) Will look forward to your eventual puff post—either sweet or savory. ;-)

      Shirley

  9. Maggie on May 26th, 2010 10:02 pm

    This is definitely one of those recipes where I curse eggs :) 4 eggs are tough to replace, I think they help make these so lovely and fluffy looking! I could maybe try a combo of flax & water…polka dot puffs?

    • Shirley on May 27th, 2010 6:37 am

      Hi Maggie–Yes, eggs are critical in this recipe. However, as I was discussing with Jamie in comments (she wants to make these egg free as well), you can always try a half batch and see how it goes. Who cares what it looks like as long as you can eat it, right? ;-) I’ve always had a fondness for polka dots anyway! Please report back if you do try, whether it works or it doesn’t. Then, I’ll add your info to the post. Oh, if you do soy, tofu (regular or silken) could also be a possibility. No prior experience with that substitution, but I’ve read about it being better than flax, etc. in some recipes.

      Thanks, Maggie. Fingers crossed …

      Shirley

  10. glutenfreeforgood on May 27th, 2010 7:36 am

    Shirley,

    These little gems almost look too good to be true (gluten-free-wise). Very light and fluffy looking (duh — hence the “puff” name, I suppose). :-)

    Two things. What’s in that galaxy far, far away? I’m very curious.

    And second, I’ve never even looked at the celiac list-serve. Geez, I better get with it!

    Very nice instructional photo series. That makes things GFE, for sure!

    Melissa
    xo

    • Shirley on May 27th, 2010 9:30 pm

      Hey Melissa–Yep, Mr. GFE always calls them puuuuffffs, drawing out the word and lightly emphasizing the f’s, making them sound as light and airy as they are. ;-) Maybe I should update my post to mention they are hollow inside in case that’s not clear. :-)

      Star Wars starts out with “Long, long ago …” Read more here. I’m just alluding to how long ago and far away my gluten days seem.

      The celiac listserv (that is how it’s spelled!) has a LOT of info you have to cull through. I suggest signing up for the digest emails. Otherwise, your In Box will fill up quicker than you can imagine! You can subscribe here.

      Thanks as always for the super positive feedback on my gfe photo series and approach, Melissa! :-)

      Shirley

  11. Linda on May 27th, 2010 1:32 pm

    I have to give these a try! They look beautiful. Hopefully I’ll have another baking day before the heat sets in for good.

    • Shirley on May 27th, 2010 9:34 pm

      Linda–Thanks so much! :-) You’re like me … once the real heat sets in, I give up baking as much as possible. Just hate adding heat to the house. The 90s today was rough. Glad we’re going back to cooler temps this weekend. We’ll be in the mtns, so that will help, too. :-)

      Shirley

  12. Carol, Simply...Gluten-free on May 27th, 2010 10:43 pm

    Lovely! I have a dairy free recipe on my blog that uses coconut milk and oil – I love cream puffs of any kind!

    • Shirley on May 29th, 2010 10:07 pm

      Hey Carol–Thanks! Now that you mention it, I do think I remember that recipe from your site. I bet the coconut milk and the oil does work really well together. Will have to go take another look and refresh my memory. I agree; puffs are delightful! :-)

      Shirley

  13. Chelsey on May 28th, 2010 11:36 pm

    I just got a book on how to make all things pastry and have been eyeing up the choux pastry recipe.

    Confession: Cream puffs make me weak in the knees!

    If we ever get a chance to meet Shirley, I forsee us eating a sweet feast. Btw, your flour mixture appears to have worked beautifully.

    • Shirley on May 29th, 2010 10:12 pm

      Hi Chelsey–You made me chuckle with your confession … weak in the knees. ;-) I understand though! We all have our weaknesses!

      I bet we’ll meet one day, Chelsey. Hmmm, a sweet feast … you’re probably right. I hope I will have refined sugar-free baking mastered by then so we are not dealing with a sugar hangover afterwards. ;-)

      Hugs,
      Shirley

  14. Brandy on May 29th, 2010 6:59 pm

    Shirley,

    Where do you get Asian white rice flour? I’ve scanned the internet and can’t find that listed specifically anywhere. I live in Tennessee.

    Thanks,
    Brandy

    • Shirley on May 29th, 2010 10:27 pm

      Hi Brandy–Looks like this is your first time commenting … welcome to gfe! The Asian white rice flour is simply white rice flour that is sold in Asian markets or grocery stores. I’ll email you a photo of a bag of the brand that is sold around here. Not sure where you are in Tennessee. The thing to google is Asian markets with your city name. If by chance you’re near Nashville, here’s one Asian market I found there. I’ll email you with that photo and see if I can help further. One other thing I want to mention is that you can use a non-Asian white rice flour that is finely ground or even a brown rice flour that is finely ground. Brown rice flour is, of course, far more nutritious. I’ve heard that Authentic Foods brand is finely ground, but haven’t tried it myself yet. Of course, it won’t be anywhere as economical as the Asian white rice flour, which usually runs $1 per lb.

      Okay, off to email you …

      Shirley

      • Brandy on May 31st, 2010 4:33 pm

        Thanks for the information. I do live near Nashville and I know where this store is located. My husband is the celiac in the family, diagnosed in 2003. The few times I’ve used rice flour we have not been too impressed, it is so grainy. I mainly use the cookbook “The Gluten-Free Kitchen” by Roben Ryberg for all my baking needs. She uses only cornstarch and potato starch in her recipes. I have made several of your recipes and loved them all. Our favorite is by far the flourless PB cookies! I want to try your GF flour blend though because it seems so easy and I hope to start experimenting with some of my pre-GF recipes. Anyway, thanks again!

        • Shirley on May 31st, 2010 11:08 pm

          Hi again, Brandy–Wow, your’e near Nashville and know how to get to that store–what good fortune that is! And, yes, exactly on the grainy, gritty rice flour. It really annoys me to no end because if the Asians can grind it so fine and folks can grind it on their own that fine, why can’t all the other companies who make it do that? Roben Ryberg has spoken before to the large GIG group I belong to, but I’ve always missed her sessions. I didn’t know that she only used cornstarch and potato starch. How interesting. You can also buy potato starch, tapioca starch, coconut flour (just found that one out from my blogger friend, Zoe!), coconut milk, rice noodles, bean noodles, and so much more at Asian markets. I hope you’ll find yours to be a great resource!

          Thanks so very much for the kind words on my recipes! Your comment made my day for sure. :-) The gf flour blend is indeed very easy and you should be able to use it for most of your pre-gf recipes. The only recipe that I do not like using my gf flour mix in is pancakes or waffles. But, it’s not a big deal … one can use buckwheat, sorghum, millet, etc. to make a thick enough batter for those.

          Hope to hear back from you when you find what you need and get into gf baking even more! Best,
          Shirley

  15. Aubree Cherie on May 31st, 2010 10:37 am

    Wow these look good! Just perfect :)

    ~Aubree Cherie

    • Shirley on May 31st, 2010 10:58 pm

      Hi Aubree–Thank you! :-) They are really such fun to make, too. Quite a special treat, but yet are so easy to make. ;-)

      Shirley

  16. Amy @ Simply Sugar & Gluten Free on June 4th, 2010 11:57 pm

    These look like my pate au choux – and, yes, they’re perfectly eggy and delicious. I love them right out of the oven. There’s nothing else quite like a hot cream puff shell.

    And they freeze so well. Just thaw and fill. You can warm them in the oven, too, to get them crispy again.

    • Shirley on June 5th, 2010 9:13 am

      Amy–That’s such high praise saying that they look like yours considering your recent, stunning pate au choux adaptation–thank you so very much, dear! Yes, eggy and delicious always. They never disappoint.

      Thanks, too, for the first-hand recommendation on freezing them and reheating if needed. That would probably make my party attendees very, very happy as I’d end up making many more for them to enjoy. ;-)

      Shirley

  17. Tina @madame gluten-free vegetarian on September 9th, 2011 6:43 pm

    Shirley,

    These pastry puffs look lovely! And they sound so easy to make, too, which is even better. What’s not to love about a recipe that looks beautiful, tastes great, and is simple to make?

    You can make me some chocolately-type ones anytime.:)

    Tina.

    • Shirley on September 10th, 2011 1:12 am

      Tina–Okay, I’ll do it … for you, dear. I was shocked the first time I made these. They’re wonderfully easy. :-)

      xo,
      Shirley

  18. Lisa @ Allergy Free Vintage Cookery on September 18th, 2011 8:35 am

    Hi! Just wanted to let you know that I featured this post on my Allergy-Friendly Virtual Tea Party today:

    http://allergyfreecookery.blogspot.com/2011/09/virtual-allergy-friendly-tea-party.html

    Thanks!
    Lisa @ Allergy Free Vintage Cookery

    • Shirley on September 18th, 2011 11:13 am

      Hi Lisa–Welcome to gfe! :-) Thanks so much for including me in your tea party roundup–what fun!! There are some lovely looking recipes there. I’m happy to be introduced to both your blog and your roundup!

      Shirley

  19. Theophanie on September 18th, 2011 1:34 pm

    They look so good! I need to think of an excuse to make them!

    • Shirley on September 19th, 2011 12:04 pm

      Hi again Theophanie–Make these party puffs once and you’ll come up with LOTS of excuses to make them again! LOL Promise! ;-)

      Shirley

  20. Lois Brown on February 19th, 2012 5:30 pm

    I have problems with corn products, etc… How would it be to use the Rice Flour and Potato Starch? I love cream puffs and also stopped making them … or if I did, I couldn’t eat them… because of the wheat/spelt flour needed… Thanks for this fresh GFE idea !!!! I’ll certainly try it…
    Blessings to you ~
    Lois

  21. Iris on February 11th, 2013 3:56 pm

    Oh Shirley, I remember seeing this recipe when it came out! They look soooo good! Thanks for sharing them over at 5-Ingredient Mondays! I think they’ve only been up for a minute and someone already “liked” them. :)

    • Shirley on February 11th, 2013 7:59 pm

      Thank you, Iris! Folks on my gfe Facebook page are loving them, too. :-) One person even made them successfully today using sweet rice flour vs white rice flour. I had no idea that would work, so see all the good stuff your 5-Ingredient Mondays are inspiring. ;-)

      xo,
      Shirley

  22. demi on April 11th, 2013 12:38 pm

    i woudl like to try those but i want to use either brown rice flour that i grind my own and corn starch or millet with brown rice flour..do you think it will work???also do you add anything like xanthan gum or baking powder or sth in the flour mix?thanks!!!cant wait to try them on!

    • Shirley on April 11th, 2013 1:39 pm

      Hi demi–Welcome to gfe! :-) As long as your brown rice flour is finely ground, that should work fine. I *think* millet would be fine as well and, of course, already know that cornstarch works great. (I wouldn’t make this recipe with super heavy flours like bean flours though.) Your puffs might have a heartier taste and texture, but again it should work. And, no, neither xanthan gum or baking powder are used in the flour mix, so don’t add any. Fingers crossed that these will work out well for you and that you will love them! Let us know please!

      Shirley

      • demi on April 11th, 2013 3:12 pm

        oh thanks shirley fo rthe quick response!!!i will definately try them!i dont use bean flours so i guess it will be ok!and no xanthan!!promise!hehehehe…thanks!

  23. zahra on September 24th, 2013 5:47 pm

    These look really good! thanks, just wanted to ask can I use coconut flour or almond flour for the flour substitutes? thanks

    • Shirley on September 24th, 2013 9:19 pm

      Hi Zahra–Welcome! :-) Personally, I have not seen such puffs made with either almond flour or coconut flour, but I have seen some recipes that are grain free. This recipe is made using tapioca flour/starch and this recipe is made using arrowroot. Basically all the recipes use the same measurements/ratios, although one of those used dairy-free milk versus water. Hope these recipes help! I’d love to create a recipe using almond flour and/or coconut flour, so maybe I’ll play around with those specific ingredients in the future. ;-)

      Shirley

  24. zahra on September 25th, 2013 5:42 am

    Thanks, look forward to trying them!

    • Shirley on September 25th, 2013 6:44 pm

      Will look forward to your follow-up report! :-)

      Shirley

  25. Jennifer on September 25th, 2013 6:08 pm

    I think I’m going to make some of these to go with dinner tonight! They will be the setting for individual chicken “pot pies”. :) On another note, I remember making puffs in my pre-gf days and I never cut them in half but poked a hole in one side/end and filled them with vanilla pudding via a zipper bag with the corner cut off. Then of course, some chocolate sauce on top! :) Too bad I’m out of chocolate right now. Darn it!

    • Shirley on September 25th, 2013 6:47 pm

      Jennifer–I do love these puffs filled with chicken-based concoctions. :-) I don’t cut mine in half, but I do usually remove the “lid” to the pocket part and fill that way. Poking a hole and filling them with pudding is a divine way to go though! Chocolate on top is really the best, too. That can be a plan for the future! ;-) Hope you love these either way!

      Shirley

      • Jennifer on September 25th, 2013 8:37 pm

        They were a winner Shirley! :) They subbed just fine for biscuits or pie crust and everyone loved that they got a new “treat” at the dinner table. One thing though, do you usually cook them toward the long end of the time, or the short end? I cooked mine for about 23 minutes because I liked the color the way it was, but the insides weren’t quite cooked through all the way. They looked lovely, and were nice and fluffy on the inside, there were just a few little balls of unbaked dough in the middle. I used coconut oil which was my one and only substitution. I’m hoping that cooking them a little longer will do the trick.

        • Shirley on September 26th, 2013 9:33 pm

          Jennifer–Yay!!! I love positive feedback–thank you! :-) The cooking time might depend upon the ingredients in your flour. As my flour mix is simply Asian white rice flour and cornstarch, which is not very dense at all, my puffs are usually done on the low end of the time but, yes, you might have to figure out what works best for your mix and oven and stick to that from now on. You can also pierce the puffs towards the end of baking to ensure the steam comes out and they dry out/cook more. And in one other such recipe, they started baking the puffs at 450 degrees for a few minutes and then reduced the temperature for the rest of time. Coconut oil might be a factor, too. But try just baking them a little longer or one of these other tips until you figure out what works best. :-)

          Shirley

  26. Melanie on December 31st, 2013 9:45 pm

    Would this work with gluten free mamas all purpose almond flour blend?

    • Shirley on December 31st, 2013 9:49 pm

      Hi Melanie–Welcome to gfe! :-) I honestly don’t know. I’ve never worked with that flour blend. I think it would really depend on how much almond flour there is and the flour to starch ratio, etc. If you give it a try, please let us know. Fingers crossed it will work, because I’d love to make this recipe with a more nutritious blend!

      Shirley

Leave a reply




Related Posts with Thumbnails