Gluten-Free Chocolate-Covered Cream Puffs
Indulge in the decadent delight of Gluten-Free Chocolate-Covered Cream Puffs, a heavenly dessert that combines crispy golden shells, luscious whipped cream filling, and a glossy dark chocolate topping. This recipe transforms the classic cream puff into a gluten-free masterpiece, using gluten-free all-purpose flour for a light and airy pastry base. Perfectly whipped vanilla-scented cream adds a velvety touch, while the rich chocolate coating, enhanced with a hint of coconut oil for shine and smoothness, creates a stunning finish. With just 30 minutes of prep time and straightforward steps like piping, baking, and dipping, these treats are as fun to make as they are to eat. Whether you're catering to dietary needs or simply looking to impress, these gluten-free cream puffs are a show-stopping choice for any celebration or sweet craving.
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Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 cup Water
- 1/2 cup Unsalted butter
- 1/4 teaspoon Salt
- 4 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 8 ounces Dark chocolate
- 1 teaspoon Coconut oil
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine the water, butter, and salt over medium heat. Bring to a simmer, allowing the butter to melt completely.
Step 3
Remove from heat and quickly stir in the gluten-free all-purpose flour. Stir vigorously until the mixture forms a ball and leaves the sides of the pan.
Step 4
Allow the dough to cool for 5 minutes. Then, add in the eggs one at a time, beating well after each addition until smooth and glossy.
Step 5
Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each.
Step 6
Bake in the preheated oven for 20 to 25 minutes until the cream puffs are puffed and golden brown.
Step 7
Turn off the oven, open the door slightly, and leave the puffs to cool and dry out further.
Step 8
In a chilled bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag with a small round tip.
Step 9
Once the puffs are cool, poke a small hole in the bottom of each, and pipe the whipped cream into the center until full.
Step 10
In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring in between until smooth and glossy.
Step 11
Dip the tops of each filled cream puff into the melted chocolate, allowing excess to drip off and place on a sheet of parchment to set.
Step 12
Refrigerate for at least 1 hour before serving to allow the chocolate to set properly. Serve and enjoy!
Nutrition Facts
| Serving size | (1117.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3370.8 |
| Total Fat 234.3g | 0% |
| Saturated Fat 134.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1124.0mg | 0% |
| Sodium 1011.5mg | 0% |
| Total Carbohydrate 258.7g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 128.3g | |
| Protein 44.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 295.3mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 1897.3mg | 0% |
Source of Calories