As always we give you all of the recipe and none of the fluff.
Choux:
8 fl oz. or 236 grams of Water or Milk
110 (4 oz.) grams of Butter
110 - 140 grams Great Value* Gluten Free Flour (more if you’re making cream puffs, less for eclairs)
1 Tbsp. Sugar
½ tsp Salt
6-8 Large Eggs (this entirely depends on how many you need to get the right consistency for your dough)
Filling:
1 Box Pudding Mix (Jello-0 is Gluten Free)
3-4 c Heavy whipping cream
Directions:
In a sauce pan, measure in water, butter (cut into small cubes), sugar and salt (both are optional).
Heat the mixture slowly so that the sugar and salt dissolve into the water and the butter has time to melt and fully incorporate.
Once the mixture is fully incorporated, heat until it just starts to boil. All at once, add in the flour and mix in the sauce pan until there are no lumps and the mixture comes together — it may look a little greasy and oil droplets should form on the bottom of the pan. (If you have never done choux before, this part is a little bit hard but trust your gut and don’t return the mixture to the stove top.)
Put the mixture into a bowl or a mixing bowl and allow to cool until it is lukewarm.
Preheat the oven to 375°f .
In another bowl, whisk together 6 eggs. Add the eggs to the flour mixture and turn the mixer on low or mix (really hard) with a spatula. Slowly add more egg (only fully whisked) until you reach the desired consistency—the dough should have a smooth, shiny look and when removing the spatula, the dough should form a v.
Put your dough into a piping bag. Prepare a cookie sheet with a silicone mat on it - for best baking results.
Pipe your dough 2 inches apart and make sure the tip of the bag is constantly touching the dough as it comes out, otherwise the choux will cook irregularly.
Sprinkle the dough with powdered sugar to help it stay dry as it bakes.
Bake the dough for 30-40 minutes total. Prick the buns after the first 25 minutes of the bake with a toothpick but DO NOT OPEN THE OVEN BEFORE THIS — choux needs steam to bake properly and doing so will cause them to collapse.
Once you remove them from the oven, prick them again to make sure they dry out inside.
Prepare the filling by combining the pudding mix and heavy whipping cream; whip on high speed until it reaches mousse like consistency.
Once the buns have cooled, make a small hole in the bottom and pipe in the filling.
Top with powdered sugar.
ENJOY!!
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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