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.
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.