GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
- For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.
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Natalie Crawford
[email protected]Don't bother with this recipe. It's not worth it.
chloe flotman
[email protected]This recipe is a fail.
Aphia Khawas
[email protected]I would not recommend this recipe to anyone.
RAFIQUL ISLAM
[email protected]These cream puffs were a waste of time and ingredients. They were not good at all.
Harlims Ofomola
[email protected]Overall, I thought these cream puffs were just okay. I probably won't make them again.
Loute Paul
[email protected]The filling was too runny. I think I needed to cook it longer.
takib kazi
[email protected]The cream puffs were a bit dry. I think I overbaked them.
Iis Wath
[email protected]I had a hard time getting the cream puffs to rise. I'm not sure what I did wrong.
Jose Lujan
[email protected]These cream puffs were a bit too sweet for my taste, but they were still good.
Chessmaan Makiwa
[email protected]I'm not a big fan of pumpkin spice, but I really enjoyed these cream puffs. The pumpkin flavor was subtle and the cream filling was delicious.
Fazal Mohammad
[email protected]These cream puffs are so light and fluffy! They're the perfect dessert for any occasion.
Audrey
[email protected]I love the pumpkin spice flavor in these cream puffs! They're perfect for fall.
rabar Gallery
[email protected]These cream puffs were delicious! I will definitely be making them again.
Magaji Mijinyawa
[email protected]I made these cream puffs for a bake sale and they sold out in minutes! Everyone loved them.
Alonso Vazquez
[email protected]These cream puffs were a bit more work than I expected, but they were worth it! They were so delicious and everyone loved them.
Smmer
[email protected]I love that this recipe is gluten-free! I have a gluten allergy and it's always hard to find good dessert recipes that I can eat. These cream puffs were a real treat.
Falak Noor
[email protected]These cream puffs were easy to make and turned out perfect! I used a gluten-free flour blend and they still came out light and fluffy. The filling was delicious and the pumpkin spice flavor was just right.
kamala khanal
[email protected]I'm not usually a fan of pumpkin spice, but these cream puffs were delicious! The pumpkin flavor was subtle and the cream filling was rich and creamy. I will definitely be making these again.
Sidra Danish
[email protected]These pumpkin spice cream puffs were a hit at my Thanksgiving party! They were so light and fluffy, and the filling was perfectly spiced. I will definitely be making these again.