We had a great holiday weekend, going to 2 different barbecues. I LOVE potlucks because it is an opportunity to experiment on new recipes and have a lot of glutenators present to taste test and give me feedback.
I decided to attempt Cream Puffs this weekend. They were a HUGE hit!!
My maiden name is Schmidt so I have an affinity for all things in the German cuisine category. Growing up in the Columbus, Ohio area; one of my favorite childhood memories was going to Schmidt’s Sausage Haus in German Village. There is no family connection, but as a kid, I loved to tell the entire wait staff that I was a Schmidt too! One of the menu items that Schmidt’s is famous for is their Jumbo Cream Puff, absolutely divine, but obviously no longer allowed on my GF diet.
As a child, I also remember making cream puffs with my grandma and my dad. We took a short cut in the filling department though and just used Cool Whip instead of a bavarian cream. I like them both ways, but the Cool Whip does lighten up the end product, not only in calories and fat content but they are not as filling. They are super easy to make so I hope you try them out and let me know what you think!
I found the following recipe a couple of years ago on the Today Show website:
1 cup Water
4 Tbs. Butter
1/4 tsp. Iodized Salt
1 Cup All-Purpose Flour, sifted (I used Tom Sawyer’s GF All-Purpose Flour)
1 Egg Yolk, lightly beaten
2 Tbs. Milk
2 cups Whipping Cream (I used Cool Whip)
I have condensed the following directions to save space. Click on the above link for the full original recipe.
- Heat oven to 375°
- Spray Pam on a large cookie sheet
- Pour water into a heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before the water boils. Bring water just to boil.
- Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
- Add whole eggs, beating in one at a time (I did this in my food processor). Dough should be very stiff but smooth.
- Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. Or, for a neater appearance, use a pastry bag with 3/4 inch plain tip and pipe dough onto baking sheet (I make them both ways, but I do use a gallon Ziploc bag instead of a pastry bag and pipe “mini” cream puffs for when I have a party…they are very similar to the frozen cream puffs in a tub that you can buy at the store, just GF!)
- Combine egg yolk and milk in a bowl. Brush each puff with the glaze mixture, taking care not to let the liquid drip onto the pan.
- Bake 35 minutes (about 15 for the mini puffs) until puffed, golden brown and firm.
- Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
- Cut off tops, (I had to scoop out the moist dough) fill with whipped cream (I used a pastry bag with a large star tip).
- Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
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