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sweetie101282

Glutenfree Gourmet Recipe

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Hi everyone!

Can someone with Bette Hagmans Gluten Free Gourmet Cookbook help me out? I returned my copy to the library without writing down the cream puff recipe. All I need to know are the ingredients and amounts. I've got the process down pat! :-) Thanks a lot!

Amy

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Can you write the ingredients and the directions for those of us that don't have the book.

Thanks!

Sally

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the ingredients are as above.

Preheat oven 450 grease cookie sheet. Combine water and shortening in large saucepan. bring to rapid boil. Mix flours,salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan. remove from heat and cool slightly. Add the unbeaten eggs one at a time, beating well with mixer after each egg. drop by tablespoons onto cookie sheet. the puffs should be about 2 inches round and 1 1/2 inches high. bake for 20 minutes then reduce heat to 350 and bake for 20 more minutes. Remove from oven and prick with knife to let steam escape.

Kelly

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To help you out, make sure you take them seriously when they say to incorporate the eggs well. I just did a half-@ss job doing it the first time and they were NOTHING like a cream puff (although, the result turned into something I now use as a hot dog bun..go figure!). Add 1 egg, then turn your mixer up to high and let it beat for a least 30-45 sec's before turning it back down to low to incorporate the next egg. For an easy filling, I made the packaged Jello custard mix found by their puddings at the supermarket. Does anyone know a recipe for the white cream filling found in regular chocolate eclairs? I always preferred the cream to the custard but I haven't had any luck finding a recipe. Anyway..good luck!

Amy

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