Monday, March 7, 2011
It's Bun Day in Iceland! We're having gluten-free and wheaty cream puffs with butterscotch pastry cream and coffee pastry cream. There's bittersweet chocolate sauce. There's vanilla whipped cream. It's mix and match for the whole family!
Gluten-free cream puffs
1/2 tsp salt
1/2 T sugar
3/4 cup + 1 T white rice flour
1/4 cup + 1T sweet rice flour
1/4 cup + 2 T tapioca flour
1 1/2 cups whole milk
3/4 cup butter
8 eggs, room temperature
Preheat oven to 400F.
Combine salt, sugar, white rice flour, sweet rice flour and tapioca flour in a small bowl. Bring milk and butter to a boil in a large saucepan over medium high heat. While stirring constantly, add all of the flour mix to the boiling liquid. Stir over the heat for a minute or so. The mixture will separate from the sides of the pan and become stiff enough to leave an indentation with a spoon. Remove from heat and let cool for 2 minutes.
Add the eggs, one at a time mixing thoroughly after each addition.
Put the dough into a strong pastry bag fitted with a large tip. Pipe the dough onto a baking sheet.
Bake for 9 minutes at 400F. Reduce heat to 350F and bake for 9 more minutes until golden.
This batch made approximately 85 2-in cream puffs.