Classic Cream Puff Recipe

This Classic Cream Puff recipe is easy enough to make at the last minute or a few days in advance.

| February 2014

  • Make this Classic Cream Puff recipe up to a week ahead and freeze in an airtight container.
    Photo by Leela Cyd
  • Filled with delightful and delicious gluten-free variations of traditional and innovative desserts, "Sweet Cravings" by Kyra Bussanich will chase away any doubts about gluten-free baking.
    Cover courtesy Ten Speed Press

Whether you’re gluten-sensitive, gluten-intolerant or just looking to decrease the amount of gluten you eat, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle (Ten Speed Press, 2013) is your answer. Kyra Bussanich puts a delicious spin on gluten-free baking. The following Classic Cream Puff recipe may be gluten-free, but it still impresses.

Purchase this book from the Mother Earth Living store: Sweet Cravings.

I got the idea for gluten-free cream puffs from my friend and mentor Laura Russell, who writes the gluten-free column for the Oregonian. She came up with a tapioca-based recipe for Brazilian cheese puffs, and the dough base reminded me of the pâté à choux used for traditional cream puffs, except that it’s much easier to make. The pastry cream can be made up to 5 days in advance: simply keep in an airtight container or wrap well with plastic wrap directly on the cream to keep a skin from forming. The puffs can be baked up to a week ahead and frozen in an airtight container. Make sure you poke the hole in the bottom, sticking your pinky in to clear the way for the filling, before you freeze them. Then, just reheat the puffs at 350 degrees Fahrenheit for 6 to 10 minutes. The assembled puffs can also be frozen in an airtight container, but they will soften quite a bit. Thaw them at room temperature for about 2 hours before you plan to serve them.

Classic Cream Puff Recipe

Pastry Cream:
• 2 cups whole milk
• 1/2 cup sugar
• 4 egg yolks
• 1/3 cup cornstarch
• 2 tablespoons butter
• 2 teaspoons vanilla bean paste or extract

Puff Dough:
• 2 cups whole milk
• 2/3 cup canola oil
• 4 cups tapioca starch
• 6 eggs
• 1 tablespoon vanilla extract
• Pinch salt

Chocolate Glaze:
• 1 1/2 cups best-quality dark chocolate
• 1/4 cup butter
• 1/4 cup heavy cream

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