Gluten free cream puffs
No added xanthan gum*, nut free, low FODMAP option
Ingredients
For the cream puffs:
- 1 batch gluten free choux pastry (see the notes below the recipe for the link)
For the lactose free whipped cream filling option:
- 250ml full fat lactose free whipping cream (not light, cooking or any other variety as it won't whip) see notes
- 10-20 g icing sugar (or to your taste) see notes
- 1/2 teaspoon vanilla bean paste or extract
For the dairy free coconut whipped cream filling option:
- 400ml can coconut cream, refrigerated for 24 hours prior to use see notes
- 20 g icing sugar (or to your taste)
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare the choux pastry as per that recipe (linked below). When you get to step 7, pipe the pastry into 10 gold ball sized rounds. Bake following recipe instructions and set aside to cool completely.
- To prepare the filling, whip the cream of choice using hand beaters until soft peaks form. Sieve in the icing sugar and continue to beat until incorporated and the cream is light and fluffy. Stop the beaters to add the vanilla (if you are using paste) as it tends to get tangled in the beaters. Beat once more to combine, being careful not to over-whip.
- Transfer the cream into a piping bag with a small round nozzle. Use a sharp knife to create a small hole in the base of each cooled pastry.
- Pipe the cream into the base of each choux until it puffs up a little. Repeat with the remaining cream puffs. If it's hot, pop them in the fridge for 10-15 minutes to settle before sprinkling them with some icing sugar and serving. You can also top them with a chocolate topping (recipe in my gluten free eclair recipe).
- I find cream puffs are best on the day of making but they do keep well in the fridge. I have not tried freezing them as they disappear too quickly at my house.
Notes
- Find my recipe for gluten free choux pastry here.
- See the notes in the body of the post for making these low FODMAP or dairy free.
- Lactose free cream is slightly sweeter than regular cream. This is because the lactase enzyme converts lactose into glucose and galactose, which makes the cream taste sweeter. Add sugar to taste when using lactose free cream.
- See the notes in the choux pastry recipe to ensure you make the puffiest, best choux pastry possible. It's important to add the right amount of egg or they won't puff up nicely.
- See my gluten free eclair recipe here.
- *Whipping cream generally contains xanthan gum. Check that yours doesn't if you need these to be completely xanthan gum free. You can also use the coconut cream option.
Tried this recipe?Let us know how it was!