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Mini Gluten Free Strawberry Cream Puffs

Print Recipe
Servings 36 cream puffs

Ingredients
  

For the Choux Pastry

  • 3 large eggs
  • 1 cup water
  • 1 cup all purpose gluten free flour
  • 6 tbsp butter, cubed
  • 1/8 tsp kosher salt
  • 2 tbsp sugar

For the Strawberry Cream Filling

  • 2 cups 2% milk
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/2 cup strawberry puree
  • chopped strawberries (about 6 strawberries)

Instructions
 

Make the Choux Pastry

  • In a saucepan, add the sugar, salt, water, and butter. Bring to a boil.
  • Turn the heat down to low, and add the flour. Using a wooden spoon or silicone spatula, stir until well combined.
  • Add the dough to a large electric stand mixer, and using the paddle attachment, beat for about 2-3 minutes until significantly cooled.
  • Add the eggs one at a time, mixing on medium speed. Once fully combined, transfer into a large piping bag. Snip the tip off of the piping bag so the opening is about 1/2 inch.
  • Preheat your oven to 400 degrees. On a baking sheet lined with parchment, pipe out small swirls of choux, about 2 inches in diameter.
  • bake at 400 degrees for 5-7 minutes (until puffed up) and then return the heat to 375 and bake for 10 minutes.
  • Remove from the oven and slice the side of each cream puff open to allow the air to escape.

Making the pastry cream

  • In a large saucepan, add the milk, half of the sugar, and the salt. Bring to a simmer over medium to low heat. Stir continuously
  • In a large bowl, mix the egg yolks, rest of the sugar, cornstarch, and strawberry puree.
  • Add half of the milk mixture to the bowl with the egg mixture and whisk until combined. Add the new half milk/half egg mixture back to the saucepan, and return to the stove, with the heat on low. Whisk continuously until thick.
  • Transfer into a piping bag with a star tip and chill in the fridge until cool.

Making the cream puffs

  • Slice each cream puff in half horizontally, using a sharp serrated knife.
  • Pipe a base swirl of strawberry cream onto the bottom half of the cream puff sandwich and add a few chopped strawberry pieces to the top. Now, take the top half of each sandwich and pipe a very small amount of cream, just to get it to stick to the rest of the cream puff.
  • Make a sandwich, transfer all cream puffs to a large plate, and serve!