Gluten Free Cream Puffs Recipe

Steps

1. To Make Filling:

   - In a large mixing bowl, whisk together the vanilla pudding mixes, heavy cream, and milk. Cover and place in the fridge to set overnight.

2. To Make Cream Puffs:

   - Preheat the oven to 400°F convection (preferred) or 425°F (static). Line a baking sheet with parchment paper.

   - Combine the butter and water in a saucepan, stirring until melted. Bring the mixture to a rolling boil. Stir in the gfJules Flour and salt, continuing to stir constantly until the dough is fluffier and begins to hold together.

   - Remove from heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or mix by hand). Mixing on low-medium speed, add eggs one at a time.

   - Transfer the dough to a piping bag with a large round tip (or a plastic bag with the corner snipped off), and pipe the dough into rounds on the parchment paper. Alternatively, use a cookie scooper and spoon dollops of dough onto the paper, smoothing with a wet spatula. Each puff of dough should be about the size of a small plum.

   - Bake for 30 minutes, or until golden brown and browned on the bottoms. They will be very light when picked up and a toothpick inserted into the center will come out clean. Cool completely before slicingor filling with cream.

   - To fill the puffs, slice each puff in half and pipe out or spread a layer of cream between each half. To pipe inside the puffs, transfer the cream filling into a piping bag with a smaller metal tip, poke a hole into the side of each puff and pipe the filling into the center of the puffs.

   - Top with powdered sugar, melted chocolate or ganache.