cream puffs

File Mar 29, 1 41 45 PM

cream puffs

We’re celebrating our mom & grandma today with a special Temple ceremony here in Provo. Since once of her favorite treats of all times was a cream puff, I knew we’d need to try a make a paleo friendly version for us all to enjoy at our family party afterwards tonight. However, I’m sure most of the family attending our get together won’t even know that these cream puffs are “Paleo” since I think they turned out pretty amazing. The choux pastry turned out well and once baked up all fluffy, they smell just like the real thing and hold up to a filling too…which is wonderful!! We used the always amazing Otto’s Cassava Flour so we figured based on other things we made with it, that the recipe would be a winner from the get go!! We LOVE this flour and are finding all sorts of fun things to make with it!

You can fill these with whatever suits you, our pastry cream recipe, ice cream, pudding, drizzle with some melted dark chocolate! Heck…you could even make them larger and fill them with a savory filling for a brunch or dinner! Be warned…your arm will get a work out, there’s plenty of “stirring vigorously” with a wooden spoon involved here, but we wanted to keep it “old school” like Mom used to do. Should make about 12-14 large cream puffs or 20-22 mini. Which is what’s pictured above.

We hope you can find some special occasion to make them for…even if that special occasion is celebrating YOU and any accomplishment in getting your to-do list “to-done” for the day!


Ingredients:

½ c grass-fed butter
1 c water
¾ Otto’s Cassava Flour
¼ salt
4 large eggs, room temperature

Directions:

  • Pre-heat oven to 400°
  • Line 2 baking sheets with parchment or silpat mat.
  • In a medium pan, melt butter then add water and bring just to a boil.
  • Add flour and salt all at once and stir vigorously with a wooden spoon until it’s a ball that sticks together.
  • Remove from heat & cool for 5 minutes.
  • Add eggs 1 at a time, stirring vigorously after each one till dough is completely smooth and all eggs are well incorporated.
  • Dough will be a sticky consistency, but should be “spoonable” 🙂
  • Drop by heaping T’s onto prepared baking sheets approximately 2-3″ apart.*
  • Bake for 20-25 minutes or until golden brown and remove from oven.
  • Cut open and remove any soft/sticky dough from the inside – cool on a wire rack
  • Fill with whatever yumminess you feel like enjoying via this yummy vessel!!

*alternately fill pastry bag with the choux dough and pipe into eclairs (approximately 4½” long, 1½” wide by 1″ high) bake as directed.

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