This is the BEST recipe for making fool-proof gluten-free cream puffs (profiteroles), these are so light and airy you would never know they are gluten-free!!
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▷Ingredients:
■ For the cream puffs/profiteroles ~makes 50-60:
1 cup water
1/2 cup butter
1/2 tsp salt
1 cup gluten-free flour
4 large eggs
1 tbsp. vanilla powder
Icing sugar for dusting
■ For the cream filling:
450 ml heavy cream 35%
1/2 cup sugar
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▷Directions:
■ For the cream puffs:
1. Add water, butter, and salt to a medium size saucepan
2. Place saucepan on medium heat until butter melts
3. Once butter melts, stop the heat and add in the flour all at once
4. Stir until your dough forms a ball
5. Turn the heat on again, and cook the dough for 2 more minutes
6. Once dough cools down, add eggs, one egg at a time making sure to mix well in between
7. Add in vanilla
8. Add dough to a piping bag
9. Preheat oven to 425°F
10. Pipe into small rounds on a baking sheet lined with parchment paper
11. Gently smooth the peaks with a brush and water or moistened finger
12. Bake at 425°F for 10 minutes on the top rack, then lower temperature to 400 °F bake for 15 minutes, then lower to 375°F and bake for 5-10 minutes or until golden brown and puffed.
13. Take out of the oven and let cool on a cooling rack,
14. Prepare the cream filling
15. Cut cream puffs in half and pipe cream inside
16. OR make little holes in the bottom of the cream puffs
17. Fill with cream until cream puff is heavier and cream comes out of the other side
■ For the cream filling:
1. Place mixing bowl in freezer
2. Add cream
3. Mix on low speed for 1 minute, and slowly increase speed
4. Once cream reaches soft peaks (5-7 minutes) add sugar
5. Mix for 5-7 more minutes until cream reaches stiff peaks
6. Place cream in piping bag
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المكونات ▷ :
عجين الشو■:
1 كوب ماء
1/2 كوب زبدة
كوب دقيق خالي من الجلوتين
4 بيضة كبيرة
معلقة صغيرة ملح
ملعقة كبيرة فانيليا
كريمة الحشو■:
450 مل كريمة خفق
1/2 كوب سكر
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الطريقة ▷:
عجين الشو■:
1. نضيف الماء الزبدة، والملح في طاسة
2. نضع الطاسة على نار متوسطة حتى تذوب الزبدة
3. نطفي النار ثم نضيف الدقيق و نقلب
4. نقلب حتى يشكل الخليط شكل الكرة
5. نقوم بطهي الخليط لمدة دقيقتين
6. عندما يبرد الخليط نضيف البيض، بيضة واحدة بعد الأخرى
7. ثم نضيف الفانيليا
8. نضع الخليط في كيس تزين
9. نشكل العجين على شكل دوائر
10. نضع الشو في الفرن على درجة حرارة 425 لمدة 10 دقائق، ثم 400 لمدة 15 دقيقة، ثم 375 لمدة 5-10 دقائق في الرف الأعلى
11. نخرج الشو وتتركه يهدأ
12. نزينه بالكريمة وسكر بودرة
كريمة الحشو■:
1.نخلط الكريمة لمدة 7 دقائق ثم نضيف السكر ونخلط لمدة 7 دقائق
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#glutenfree #glutenfreecreampuffs #glutenfreebaking
#arwiesbakery
Time stamps:
0:00- Cream puff intro
0:29- Making choux pastry
2:39- Consistency of choux pastry
2:53- Piping out cream puffs
3:30- Baking instructions
3:39- Coming out of the oven
4:06- Tip to perfect whipping cream
4:10- Making cream filling
5:09- Assembling the cream puffs
6:31- Decorating cream puffs
7:43- Ingredient list
7:50- Crunch test!