The Best Fluffy Gluten-Free Pumpkin Spice Cream Puffs
A from-scratch, gluten-free recipe for festive Pumpkin Spice Cream Puffs. The dessert starts with instructions for a homemade gluten-free flour blend, which is then used to make a classic choux pastry (pâte à choux) on the stovetop and in a food processor. The dough is scooped onto a baking sheet and baked until puffed and golden. The cooled puffs are then split and filled with a light and airy homemade whipped cream that has been flavored with pumpkin puree and pumpkin pie spice.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (includes cooling time)
- Yield: 12-18 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- For the Gluten-free Flour Blend:
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- For the Puffs:
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup milk
- 1/2 cup water
- 1 cup homemade gluten-free flour blend
- 3 large eggs plus 1 large egg white, at room temperature
- 3/4 teaspoon baking powder
- For the Filling:
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar, plus more for dusting
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground pumpkin spice
- 1/4 cup pumpkin puree
Instructions
- Make the Gluten-Free Flour Blend: In a large bowl, whisk together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
- Make the Puffs: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter with the milk and 1/2 cup of water. Bring to a boil.
- Reduce the heat to low and gradually whisk in 1 cup of the prepared gluten-free flour blend, the granulated sugar, cinnamon, and salt. Stir with a wooden spoon for about 3 minutes, until a ball of dough forms.
- Transfer the dough to a food processor and pulse about 20 times to cool it down. 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 for about 25 minutes, until puffed and golden.
- Using a sharp knife, cut a small slit in the side of each hot puff to allow steam to escape. Let them cool completely on a wire rack.
- Make the Filling and Assemble: Using an electric mixer, beat the heavy cream until soft peaks start to form. Add the confectioners’ sugar, vanilla, and pumpkin spice and beat until soft peaks form. Gently fold in the pumpkin puree.
- Cut the cooled puffs in half. Place a mound of the whipped pumpkin cream on each puff bottom and then set the tops in place.
- Dust with additional confectioners’ sugar before serving.
Notes
- Special Equipment: The recipe suggests using parchment paper and a 1 1/2-inch ice cream scoop.
- This recipe is entirely gluten-free, starting with a homemade multi-flour blend for the choux pastry.
- Cutting a slit in the side of the puffs immediately after they come out of the oven is a crucial step to release steam and prevent them from becoming soggy as they cool.
- The puffs must be cooled completely before they are filled with the whipped pumpkin cream.
Find it online: https://www.eatswithsoul.com/pumpkin-spice-cream-puffs/