May I tempt you with GF Cream puffs?

To make up alittle for my LOOONG blogging absence; I'd like to offer my new GF Creampuffs recipe as an apology. You all know since I've switched the name from the Naughty Chef to Blissfullious I've had nothing but issues with my blog. No one can contact me or subscribe etc. Well, until I find a remedy or switch over to Wordpress, I've decided I need to keep blogging. I have collected a years worth of GF recipes to share--some are wonderful and some are warnings of what not to do. Here's an absolutely WONDERFUL one that you and your non GF friends will enjoy! 

Ready?

First up is the delicious pastry cream. I made a cream cheese flavored one which pairs nicely with berries as a garnish. It's important to make the pastry cream first since it requires at least 1 hour of chilling in the fridge.

Pastry Cream Ingredients:

1 package cheese cake instant pudding ( or your choice of flavor)

2 packets unflavored Knox gelatin 
4 tablespoons hot water (to help dissolve gelatin)
3 cups heavy whipping cream
1 cup whole milk
1 tablespoon powdered sugar (plus more for dusting cream puffs)

Pastry Cream Directions: 

In small cup stir together gelatin and water. It's important to quickly stir in the hot water and not let it sit--you don't want the gelatin to harden. 

In a large mixing bowl, combine instant pudding, whipping cream, powdered sugar, milk. Beat on high, as it starts to cream add in the the dissolved gelatin while the mixer is still beating. Beat for 6 minutes or until the pastry cream forms stiff peaks. Cover the bowl with plastic wrap and chill in fridge until you're ready to fill the puffs.

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Ingredients for GF Cream Puffs (makes 9 large or 12 medium ones)

1 cup water
1/2 cup butter
1/4 teaspoon salt

1 teaspoon vanilla extract
1 cup GF flour mix (The GF flour recipe is at the bottom of this recipe.)
4 large eggs

Preheat oven to 400 degrees. Prepare your baking tray by simply placing a silpat mat on it. 

In a medium nonstick soup pan, add the water, salt, butter, vanilla. Using a wooden, rubber or silicon spoon, stir until butter is melted on medium heat. Turn the stove off and add in the GF flour mix. As you stir it'll quickly form a ball of dough. Remove pan from stove and beat in the eggs until it's as smooth as you can get it. About 4 minutes. It'll be alittle lumpy looking but that's okay. 

Scoop mixture into large piping bag. Once filled, cut off about a quarter inch of the bag's tip. 

Using the circle templates on your silpat, start piping the pastry dough onto the mat in a circular motion, going round and round until the dough disks are as large as you'd like. I made 12 medium ones.

Place on the lower oven rack for approx. 45 minutes. Let cool for 30 to 40 minutes before slicing in half and filling. 

Time to pipe. Fill another pipping bag with the pastry cream. I don't use a tip because I like a big swirl of cream. Once again I simply snip off the bottom of the bag. 

Once they're all filled, dust with powered sugar. When serving, garnish with strawberries, blueberries or your favorite fruit. Enjoy!

Note: This is my go to Gluten-free AP flour recipe from King Arthur Flour's website. It uses brown rice flour instead of the typical mix of white and brown rice flour for a less gritty texture. They use stabilized  I haven't been able to find it yet, my brown rice flour seems to work just fine. I've found this works great for me. I mix a batch up and store it in a container for ease of use and add xanthum or guar guar when necessary.

6 cups brown rice flour (they use stabilized  I haven't been able to find it yet, my brown rice flour seems to work just fine.)

2 cups potato starch

1 cup tapioca starch