Cream puff dough is one of those recipes that translate remarkably well to gluten-free-ness. The profiteroles themselves are very versatile – you can fill them with ice cream, or you can use a mascarpone maple filling.
Original recipe for filling and glaze
From Dorie Greenspan’s Around My French Table and Seasons & Suppers
Yield: 24 profiteroles
- 1/2 cup milk
- 1/2 cup water
- 8 tablespoons unsalted butter, cut into 4 pieces
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup gluten-free OR all-purpose flour
- 4 large eggs, at room temperature
For filling (can be made ahead of time):
- 8-oz container of mascarpone
- 2/3 cup heavy whipping cream
- 1/4 cup white sugar
- 2 Tablespoons maple syrup
For glaze (optional):
- 2/3 cup powdered sugar
- 3 Tablespoons maple syrup
- Position racks to divide oven into thirds and preheat to 425ºF. Line baking sheets with parchment paper.
- Combine milk, water, butter, sugar, and salt in a medium saucepan.
- Bring to a boil over high heat.
- Add flour all at once, lower heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together.
- Continue to stir vigorously for about 1 minute longer to dry the dough. (If you cook the gluten-free dough too long, liquid will begin to pool at the bottom of the pan, but don’t worry – just pour everything into a mixing bowl in the next step.)
- Turn dough into a bowl and let it sit for a minute. If using a stand mixer, fit it with the paddle attachment. You can also use a hand mixer or even mix by hand (but I wouldn’t recommend it).
- Add eggs one at a time and beat, beat, beat until the dough is thick and sticky. Make sure that each egg is completely incorporated before you add the next. The dough might fall apart at first, but it will come back together by the time you add the last egg. Use it as soon as it is made!
- Drop the dough in 1-tablespoon mounds on the baking sheets, leaving 2 inches between puffs. (At this point, you can put the entire pan in the freezer. Once the unbaked puffs are frozen, you can transfer them into a plastic bag to store in the freezer for up to 2 months.)
- Put baking sheets into oven and immediately turn temperature down to 375ºF. (If using puffs from the freezer, don’t defrost them. Just add 1-2 minutes to the baking time.)
- Bake puffs for 12 minutes without opening the oven door. Rotate the baking sheets, switch them between the top and bottom racks, and bake for another 12-15 minutes, or until they are golden in color and firm to the touch.
- Leave puffs on the baking sheets to cool to room temperature.
- In the bowl of a stand mixer fitted with the whipping whisk or in a large bowl with a hand mixer, beat together mascarpone, whipping cream, sugar, and maple syrup. Whip until mixture holds stiff peaks. (You can make the filling ahead of time and store, covered, in the refrigerator.)
- Cut the top third of each puff almost all the way through, leaving a hinge, and spoon 1-2 tablespoons of maple mascarpone filling into the bottom of each profiterole. Cover with the tops.
- If desired, make a thin glaze by stirring together powdered sugar and maple syrup in a small bowl. If the glaze is too thick to brush over the profiteroles, add a little more maple syrup. Brush glaze on top of profiteroles and let them sit at room temperature until glaze has set. (I skipped the glaze because I thought the profiteroles were already sweet enough.)
- For the best taste, store profiteroles in an airtight container in the refrigerator for up to a day. (If you don’t mind the puffs getting soft, they last for a few days in the refrigerator.) When serving, give them a couple minutes to warm up before you eat them.
These maple carrot cupcakes taste like tender, fluffy carrot cake in muffin form. If you fill the muffin cups all the way to the top with gluten-free batter, you’ll even get fat, domed cupcakes. Because of the amount of oil, they’re moist and keep well.
Maple Carrot Cupcakes
Adapted from Taste of Home
Yield: 16 gluten-free cupcakes, 18 normal cupcakes
- 2 cups gluten-free OR all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup canola oil
- 1/2 cup maple syrup
- 3 cups grated carrots (about 6 medium)
- Center a rack in the oven and preheat to 350ºF. Line muffin tins with 16 (if using gluten-free flour) or 18 (if using all-purpose flour) paper cups.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together eggs, oil, and maple syrup.
- Stir egg mixture into dry ingredients just until moistened.
- Fold in carrots.
- If using gluten-free flour, fill 16 muffin cups all the way to the top. If using all-purpose flour, fill 18 muffin cups two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in pans for 5 minutes, then remove cupcakes and finish cooling on wire racks.
- Store, covered, at room temperature for up to 5 days.
My friends and I loved this flourless chocolate cake. It’s very rich and intensely chocolate-y.
Flourless Chocolate Cake
Yield: 8″ cake
- 4 oz fine-quality bittersweet chocolate (not unsweetened)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (plus additional for sprinkling if desired)
- Center a rack in the oven and preheat to 375°F. Butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Make sure the paper sticks completely to the buttered pan and lies flat, or it will make an indentation in the cake.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth. (Alternatively, melt chocolate with butter in a small non-stick pot over very low heat, stirring constantly. Be careful not to burn the chocolate.)
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
- Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust. Don’t worry if the cake is domed when it comes out of the oven, because it will flatten as it cools.
- Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
- Dust cake with additional cocoa powder, if desired.
- The cake can be cooled completely and stored in an airtight container for up to 1 week.
Clotted cream tastes like whipped cream but has the texture of soft butter. Spread it generously on fresh scones (such as classic or blueberry lemon) along with jam, and you’ll find that the combination of cold clotted cream and warm, flaky scone is amazing.
From Food Wishes
- 4 cups heavy cream, NOT ultra-pasteurized, ideally from grass-fed cows and with a fat content between 36-40% (we used Straus)
- Preheat oven to 175-180ºF if your oven goes to such a low temperature, 200ºF otherwise.
- Pour heavy cream into an 8″ x 8″ glass or ceramic baking pan.
- Bake for 12 hours. The top layer of the cream will solidify; the surface will even look orange-ish.
- Cover and chill overnight or for about 8 hours.
- Using a slotted spoon, scoop out the solidified layer (the clotted cream) into a lidded container. It will keep for about a week in the refrigerator.
- Save the liquid for baking scones or biscuits and for stirring into tea.
Because chiffon cakes rely on egg whites rather than gluten to rise, they work like a dream even when gluten free. This citrus chiffon cake is light and fluffy and tastes like you made it with ordinary cake flour.
- Use fresh eggs, because the egg whites will fluff up more when beaten.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The original recipe calls for Bob’s Red Mill gluten-free flour, but I used the Trader Joe’s variety and it worked great.
- The citrus flavor of the cake is subtle, so either use the marmalade filling or eat the cake plain. Only frosting with whipped cream will wash out the cake’s citrus flavor and make the whole thing taste plain.
- The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.
Original recipe (for a plain chiffon cake)
Citrus Chiffon Cake
Adapted from Bob’s Red Mill
Yield: 8″ three-layer cake + 1 extra layer to eat yourself OR 10″ tube pan cake
For the cake:
- 7 eggs, separated
- 1 cup + 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 cup flavorless oil, such as canola
- 2 teaspoons vanilla extract
- 2 tablespoons grated citrus zest (lemon, orange, cutie/clementine…)
For the whipped cream frosting:
- 2 cups heavy cream
- 4 tablespoons powdered sugar
For the filling:
- Preheat oven to 325°F and set aside two 8″ round baking pans OR 10″ tube pan OR angel food pan. If using round cake pans, line them with aluminum foil to make cake removal easier.
- In a medium bowl, combine flour, baking powder, salt, and 1 cup sugar. Set aside.
- In a clean large bowl, beat yolks, milk, oil, vanilla extract, and zest until thoroughly combined.
- Add the flour mixture to yolk mixture and beat until well blended, about 2 minutes with an electric mixer.
- In a separate large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy.
- Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Divide batter between pans and gently smooth tops with a rubber spatula.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15-20 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert each arrangement and cool cakes completely upside down. This step is important, because otherwise the cakes will sink. It looks like this:
- Unmold cakes carefully, because they are fragile, and slice each in half horizontally. Use the 3 nicest layers for the cake, and save the 4th to eat yourself. (The cake tastes just as good plain. Alternatively, you could make a really tall four-layer cake, or 2 two-layer cakes.)
- Using a mixer on medium speed, beat together heavy cream and powdered sugar until whipped cream holds stiff peaks.
- Scoop 1 1/2-2 cups frosting into a small bowl, and fold in 1/3 cup marmalade to make the filling.
- Place one cake layer cut side down on a serving plate and spread with 1/2 of the filling. Top with the second layer cut side down and spread with the rest of the filling. Top with the third layer, cut side up.
- Frost first the sides and then the top of the cake with remaining whipped cream.
- Refrigerate the cake if you’re not serving it the same day.
Dubbed “absurdly easy chocolate fudge” by the New York Times, this recipe lives up to its name. You toss practically all of the ingredients into one bowl or pot and melt them together. Then you pour the mixture into a pan and refrigerate it. Voila, fudge!
From New York Times
Yield: 16 two-inch squares
- 4 tablespoons (1/2 stick) butter
- 1 pound semisweet or bittersweet chocolate
- 1 (14-oz) can sweetened condensed milk
- ⅛ teaspoon salt (optional)
- ½ cup chopped nuts (optional)
- Grease an 8″ x 8″ baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
- In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine butter, chocolate, sweetened condensed milk, and salt, if using. Mix just until melted and well combined. Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well. (I actually heated everything in a small non-stick pot over very low heat on the stove. You have to be careful to stir constantly and make sure the chocolate doesn’t burn if you do this.) The mixture should be heated as little as possible.
- Stir in nuts, if using.
- Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight.
- Lift fudge on paper out of pan and use a large knife to cut into squares.
You can never have too much chocolate, so here is a simple, tasty recipe for making your own truffles. I tried out three coating ingredients, cocoa powder (top two rows in photo), cinnamon sugar (third row), and powdered sugar (bottom row), and decided that the cocoa powder works best. It coats the chocolate ganache the most evenly and easily, unlike powdered sugar, which tends to clump. The cinnamon sugar adds an interesting kick to the truffles, but if the ganache is too soft, it will keep getting absorbed into the chocolate as you shape the truffles.
From The New York Times
Yield: 24 truffles
- 7/8 cup heavy cream
- 8 oz good quality bittersweet chocolate, chopped finely (otherwise it won’t dissolve completely in the heavy cream)
- Coating ingredient(s): unsweetened cocoa powder, cinnamon sugar, and/or powdered sugar for coating truffles (about 1 heaping spoonful of each)
- Heat cream in a pot until it steams.
- Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream. (This is the ganache.)
- Cover bowl of ganache and chill in refrigerator until solid all the way through, 1 to 2 hours.
- Prepare desired coating ingredient(s), placing each in its own small bowl.
- Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and drop it into a bowl of coating ingredient. (I didn’t have either, so I just resigned myself to sticky hands.)
- Sprinkle coating ingredient over ganache and quickly roll it into a ball with your fingertips.
- Repeat, lining truffles on a plate or a baking sheet. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes.
- Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.