Ingredients
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For the Pasty Puffs
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½ cup Unsalted Butter
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1 cup Water
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1 cup all-purpose gluten-free Flour
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¼ teaspoon Salt
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4 Egg
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For the Chantilly Cream Filling
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2 cups heavy Whipping Cream
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1 cup Icing Sugar
Directions
These light and fluffy pastries are delicious with the Chantilly Cream below, but can also be customized with a ricotta filling instead or served with vanilla ice cream and warm drizzles of chocolate syrup. They’re a treat served any way.
Steps
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1
Done
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Preheat oven to 425 degrees F. |
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2
Done
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In a medium saucepan filled with water, add butter; cook over high heat until mixture comes to a vigorous boil. |
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3
Done
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Meanwhile, sift the flour and salt in a small bowl. Turn off the heat. Add the flour and salt to the boiling butter/water. |
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4
Done
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Stir vigorously until the mixture forms a sticky dough. Remove from heat and transfer to a mixing bowl. |
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5
Done
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Add the eggs one at a time, making sure to beat well after each egg is added. |
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6
Done
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Transfer dough into a piping bag (a cloth one works best for this) with a one inch tip. |
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7
Done
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Push the dough through the piping bag to form little balls about two inches high on a baking sheet lined with parchment paper. Leave enough room between each pastry puff, about two inches. |
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8
Done
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Use a spray bottle to lightly spritz the pastry puffs with room temperature water. |
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9
Done
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Bake for 25-30 minutes, or until tops are golden in color. Turn off heat and allow puffs to sit in the oven for about five minutes. Remove from oven and set aside; allow them to cool. |
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10
Done
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For the Chantilly CreamIn a small mixing bowl, combine whipping cream and sugar; whip on high until peaks form. |
