Name: Create simplified recipe test
Prep time: 20 min
Cook time: 30 min
Total time: 54 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 cup water; 1/2 cup (8 tbsp) of butter (or non-dairy butter, such as soy-free Earth Balance in tub, or coconut oil; please read my notes regarding measurement); 4 eggs; cowboy tears

Jump to Recipe

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Yield: Cowboy Tears

Create simplified recipe test

Nobody will believe these Elegant and Easy Gluten-Free Party Puffs are actually gluten free! They will make you look like a goddess/god of entertaining.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 4 minutes

Total Time 54 minutes

Ingredients

1 cup water
1/2 cup (8 tbsp) of butter (or non-dairy butter, such as soy-free Earth Balance in tub, or coconut oil; please read my notes regarding measurement)
4 eggs
cowboy tears

Instructions

Mix water and butter in a large heavy pan and bring to a boil.
Add flour; stirring constantly. The mixture will roll into a ball and leave the side of the pan.
Remove from heat and cool a few minutes (no longer than 5).
Add eggs, one at a time, beating thoroughly after each egg.
Drop from heaping teaspoon onto an ungreased baking sheet. (I actually recommend lining the baking sheet with parchment paper.)
Bake at 400F degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.
Cool.
Refrigerate until serving.
Makes about thirty puffs, depending on size. (Puffs can be made larger if desired. The ones in the photo are about 2 to 3 inches.)

Notes

Adapted from a recipe given to me by my friend Sandra. If you do a search online or look in the celiac listserv archives, you will see tons of variations on these puffs.

Some add vanilla extract to the recipe, some add salt, some add sugar, and some add all three (or even more ingredients). As I stated, different gluten-free flour mixes can be used. Use your favorite gluten-free flour mix, preferably one that is not overly heavy.

One gluten-free flour mix that was used in a recipe on the celiac listserv for puffs was a mix of ¼ cup millet flour, ¼ cup sweet rice flour, and ½ cup potato starch. (Of course, if you don't need to eat gluten free, you can use whatever flour you choose.)
Non-dairy butter can be used for those who are dairy intolerant. (I made these puffs with margarine before I knew butter is better for one who has no dairy issues.)

I just tried making these with coconut oil and the flavor and texture are great, but the batter was not the right consistency. If I make them with coconut oil again and get the amount right, I’ll update this info to let you know for sure.

You can only use this recipe to make éclairs or savory rolls. Insert batter in a pastry bag (or zipper-type plastic bag with corner snipped to appropriate width) and make a tube of batter. Bake. Slice off top of roll and reserve. Cool. Fill. Replace top.

My friend Sandra would make hers ahead and freeze; then she’d simply thaw and fill them.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 741Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 744mgSodium 296mgCarbohydrates 97gFiber 3gSugar 1gProtein 38g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.