Cream-Puffs
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Cream Puffs

Cream puffs are made with choux pastry — a cooked dough that is the base for many popular French desserts. The result is a puffed, light and airy pastry that is perfect for piping your favourite filling into.

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All You Need

  • 7 tbsp (105 mL) Club House Rice Flour
  • 1/8 tsp (5/8 mL) salt
  • 1 tsp (5 mL) granulated sugar
  • 1/2 cup (125 mL) water
  • 1/4 cup (62 1/2 mL) butter
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 2 large eggs

Instructions

  1. In medium bowl, stir together Club House Rice Flour, salt and sugar. Set aside.

  2. In medium saucepan, bring water and butter to boil over medium-high heat.

  3. Add rice flour mixture all at once. Stir vigorously with wooden spoon until dough is smooth, dry and forms a ball. Do not over-stir or over-cook. Remove from heat, and cool 5 minutes.

  4. Add eggs, one at a time, and vanilla, stirring vigorously until dough is smooth and dry. Do not over mix.

  5. Drop by large spoonfuls onto baking sheet. Bake 15 minutes at 425°F (220°C). Reduce heat to 350°F (180°C) and bake another 25 minutes until golden brown and quite firm to the touch. Remove to rack and cut small slit in each puff to allow steam to escape.

  6. When cool, slice horizontally. Remove any moist dough from inside before filling.

  7. Serving Suggestion: Before serving, fill with freshly sliced strawberries and whipping cream.

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