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Cream
Puffs
Amber Lee
(GF Utah group)
1/3 cup rice flour
3 Tbsp potato starch flour
1/8 tsp salt
1/2 cup water
1/4 cup butter, sliced
2 large eggs
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Preheat oven to 450
F.
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In a small bowl,
combine rice flour, potato starch and salt; set aside.
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In a small saucepan,
combine water and butter. Bring to a boil stirring
often to melt the butter. As soon as water boils, add
in dry ingredients all at once and stir vigorously.
Keep stirring until dough forms a ball. Remove from
heat. Beat eggs in, one at a time, with an electric
mixer to make the dough smooth.
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Drop by
tablespoonfuls in an oil sprayed muffin tin. Bake at
450 F for 15 minutes. Reduce heat to 350 F and bake
20 minutes more.
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Remove puffs from pan
and cool slightly on a cooling rack or kitchen towel.
Cut off the tops of the puffs and use a small fork to
remove the soft centers. Replace lids and allow puffs
to cool completely.
Fill puffs with heavy whipped cream (or pudding)
and frost with chocolate frosting (or dust top with
powder sugar). Or fill puffs your own sandwich fillers
for a yummy lunch treat. Makes 12 puffs.
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