Along with croissants, cream puffs (a.k.a. profiteroles) were one of those things to which I had simply said goodbye on the gluten free diet. After all, I was never going to find ones – on a regular basis, at a reasonable price – that were worth eating, so why set myself up for disappointment? I put the idea to the back of my mind until reading “Mary’s Marvelous Cream Puff Recipe” at GF and Me (click here for the recipe). The claims were “fabulous” and “easy” and “non-GF friends loved them too”. It seemed too good to be believed. I needed to make them. Right away.
So the very next day, I assembled the ingredients and gave it a test run. As silly as it sounds, it was love at first bite. Instead of “au revoir”, profiteroles are now “ooh la la” again! (You can detect the predominance of rice flour that’s often typical of GF baking, but they are super yummy and flaky nonetheless.) Thank you, thank you, sweet GF and Me! I commend all of my loyal readers to you for more great recipes!
Here’s what went right with the recipe:
1) The measurements were spot on.
2) The ingredients did exactly what the recipe said they would, when it said they would. (I hate when it says “stir for five minutes” and you keep stirring for ten because you can’t tell if what’s supposed to happen is actually happening….)
3) It was almost as easy to make the cream puffs as to eat them. And almost as fun.
4) They looked awesome. Half of the fun of home baking is to actually produce something that looks great.
5) Indeed, my non-GF friends (i.e. more-than-willing guinea pigs) loved them and asked for the recipe.
6) My celiac daughter, for whom whipped cream is the best dessert, loved them as well.
Added bonus – if you use margarine in the recipe and non-dairy ice cream or sorbet, this can be a non-dairy dessert as well.
Downside – it’s hard to stop at one!