Pastry puffs ‘puff’ up because water turns into steam and expands the dough when baking. These gluten-free pastry puffs use tapioca flour/starch in place of traditional wheat flour– try them today!
Makes 60 medium puffs (1 1/2 teaspoons each)
- 1 cup water
- 1 cup tapioca flour/starch 1⁄2 cup butter
- 1 teaspoon sugar
- 4 eggs
- Preheat the oven to 425°F. Line cookie sheets with parchment paper.
- Bring water, butter and sugar to a boil. Immediately remove from heat and stir in tapioca flour, stirring constantly until mixture becomes stringy and pulls away from the sides of the pan. This must be done as quickly and rigorously as possible. There will be small lumps in the mixture when combined. Allow to cool for 1-2 minutes.
- Add one egg at a time and blend well before adding the next egg. Once mixture becomes a bit thinner (after 1 or 2 eggs), begin blending thoroughly using a whisk. It may be slightly lumpy.
- Transfer mixture to a pastry bag with a 1⁄2 inch opening (or place in a plastic bag and snip off one corner). Pipe batter into small mounds of desired size. Reshape batter using a wet finger to avoid sticking.
- Note: Larger shapes work well also, but won’t rise as high as smaller ones.
- Place in oven for ten minutes, then reduce heat to 350°F for an additional 20-30 minutes and bake until top is golden brown and inside sounds hollow and light when tapped on the top. Remove and allow cooling on a wire rack.
- Fill, or top, with favorite whip cream, lemon curd, or chocolate mousse. Larger puffs may be served with a slice of prosciutto, slice of parmesan cheese and a slice of red onion.
Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.
Nutrition Facts (Serving size 3 puffs / servings per container 20): Calories 80, Calories from Fat 50, Total Fat 6g, Saturated Fat 3g, Cholesterol 50mg, Sodium 15mg, Total Carbohydrate 5g, Sugars 0g, Protein 1g