Glutenfree Cookie Cream Puffs - Two Versions
This recipe makes 10 cream puffs
The Perfect Combination: cookie base and foam - great for any occasion
Are you looking for a recipe for homemade cream puffs that is both delicious and gluten-free? Then you've come to the right place! These cream puffs are special because they are made with a crispy gluten-free cookie base, topped with fluffy cream puff foam and finished with either crunchy chocolate coating or an alternative version with burnt meringue. Whichever version you choose, they're sure to impress both taste buds and eyes.
Two Versions - Which do you prefer?
1. The classic: Chocolate-coated with a delicious crunch: Chocolate remains a must for many when it comes to cream puffs. Use a high-quality dark chocolate to get the perfect balance between the sweet foam and the rich, crunchy chocolate shell. You can temper the chocolate and dip the cream puffs in a tall glass for an even and smooth result. The first bite will give you a satisfying crunch, followed by a flavour experience that is nothing short of magical.
2. The lazy one: With burnt meringue and a unique look: Don't have the time or inclination to temper chocolate? Then this burnt meringue version is perfect for you! Instead of dipping the cream puffs in chocolate, you can use a gas burner to caramelise the meringue. It gives a slightly smoky flavour and a nice golden appearance that creates a wow effect on the dessert table.
Enjoy 😊
glutenfree cookie cream puffs - two versions
Preperation: 1,5 timer Baking: 10-12 minutter Total: 2 timer
This recipe makes 10 cream puffs
Ingredients
Cookie base:
50 g sugar
50 g brown sugar
5 g vanilla sugar
45 g melted butter
⅓ egg (approx. 17 g) or make a triple portion and use a whole egg.
30 g light GF flour, Doves Farm Plain White
50 g GF oat flour
30 g GF oatmeal
2 g baking powder
A small pinch of salt
40 g. chopped chocolate
Method
Melt the butter.
Stir together the sugar, brown sugar, vanilla sugar and melted butter. Add the eggs.
Add the dry ingredients and stir until the dough is combined - finally add the chocolate.
Let the dough rest and chill - it takes a couple of hours in the fridge. Roll 10 balls of approx. 20 g and bake them in a preheated oven at 170 degrees C for approx. 10-12 minutes.
Italian meringue / cream puff
110 g sugar
25 g glucose
0.4 dl water
3 pasteurised egg whites (approx. 90 g)
15 g sugar
½ vanilla pod or ½ tbsp. vanilla extract
Method:Bring the sugar, glucose and water to the boil until it reaches a temperature of 110-115°C. Whisk the egg whites with the sugar and vanilla until you get a froth. When the sugar syrup has reached the right temperature, add it in a thin stream directly down the side of the bowl (avoid hitting the whisk), then whisk at high speed until the meringue is completely stiff and can make fine peaks that hold its shape. The meringue should be stiffer than you think - it may take a bit of work to get the meringue off the whisk.
Chocolate coating: Use 350g of good quality chocolate, such as Callebaut 811, a delicious dark chocolate that is easy to temper.
Assembly:
Place the cooled cookies on the table.Place the cream puff foam in a piping bag with a suitable nozzle - for round cream puffs we recommend a Ø24 round nozzle from Kunst og Køkkentøj.Pipe the foam onto the cookies.Temper the chocolate and pour it into a tall glass. Dip the cream puffs in the chocolate so that all the foam is covered and place them on a wire rack.
Alternative: Make ‘lazy cream puffs’ with burnt meringue. Instead of dipping them in chocolate, you can burn the meringue with a gas burner until golden and caramelised.
Cookie base: Bake it ahead of time and let it cool completely before piping on the frosting.
〰️ Cookie base: Bake it ahead of time and let it cool completely before piping on the frosting.
〰️ Chocolate: Use chocolate with at least 55% cocoa for the perfect flavour and texture.
〰️ Meringue: Make sure you whip the meringue stiff enough so that it holds its shape well on the bases.
Cream puffs are best when freshly made, but they can easily keep for a few days if stored correctly.
〰️ Shelf life: Chocolate-coated cream puffs can be stored at room temperature for up to 3-5 days. The crispy chocolate protects the foam and the cookie base remains delicious. Cream puffs with burnt meringue should be eaten within 1-2 days as the meringue may soften over time.
〰️ Storage: Store the cream puffs in a tightly sealed container at room temperature to best preserve both the foam and base. Avoid putting them in the fridge as the moisture can make the foam sticky and the base soft.
