Cream puffs

By Kirsten on 31 May 2008 | Viewed 5868 times

These are SO good and they’re pretty quick too. The time consuming part is creaming and icing them.

Ingredients

1 cup boiling water
1/2 cup melted butter
1/2 cup cornflour
3/4 cup rice flour (brown rice flour is fine)
1/4 teaspoon of baking soda
1 teaspoon baking powder
3 eggs

ICING
icing sugar
cocoa
melted butter

Cream for the filling

Method

Heat the oven to 210 degrees celcius.

Put boiling water and butter in a saucepan and return to the boil. Remove from the heat and add sifted dry ingredients. Return to heat and stir until mixture thickens and leaves the side of the pan. Let the hot mixture cool. You probably get better results by cooling the mixture completely.

Add eggs one at a time beating well between each.

Line a baking tray with siliconised baking paper. Spoon mixture on to baking paper in regular lumps. I use heaped tablespoon fulls. Sprinkle with water to help rising.

Bake at 210 degrees for about 10 minutes. (Until they rise and start to brown. Then reduce heat to 190 for 10 to 15 minutes until cooked.

Remove from oven and poke a little hole in the bottom to let the steam out.

Let them cool completely. Then ice with chocolate icing. Split and fill with whipped cream.

Comments about this recipe / add yours

I tried these and they worked. I made them for my husbands birthday as they have always been his favourite. A little different from the wheat variety but very nice anyway.
Well worth a try.

Posted by Cheryl on 13/10/09 at 07:24 PM

I am so very impressed with this recipe! They were absolutely perfect. (I replaced the rice flour with tapioca flour as my rice flour is too gritty - obviously it worked incredibly well!) These are fast becoming a firm family favourite