This one was adapted from my childhood memories as a little foodie! My mother’s well-known desserts among others was cream puffs or choux as french say. Airy,light little delights! There are so versatile. You can do sweet choux and savory.Oh my goodness!
If course my mother never added any Amaretto in her desserts,just cognac and some rum as we were growing up.
The Amaretto and the fruity pastry cream pear so perfectly! It’s a perfect dessert for summer! The chocolate ganache adds a note of richness. These cream puffs will satisfy everyone!
- 1/2 cup (1 stick) butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup gf flour blend
- 3/4 teaspoon xanthan gum
- 4 eggs
- 14 oz milk
- 3.5 oz granulated sugar
- 2.1 oz cornstarch
- 2 eggs
- 1 oz butter
- 1 teaspoon vanilla extract
- 2/3 cup fresh apricots,pureed
- 1 teaspoon Amaretto
Make the Apricot cream:
- In a heavy sauce pan,at a medium-low heat the milk. Don’t boil it,just heat it!
- In a medium bowl,whisk cornstarch and sugar,add the eggs and vanilla extract.
- Add a ladle of the warm milk into the egg mixture and whisk quickly,to temper the eggs.
- Add the mixture in the saucepan with the milk and whisk vigorously.
- When it’s thick enough,remove from the heat,add the pureed apricots and the Amaretto.
- Let it cool for 10 minutes,cover it with plastic wrap film and refrigerate.
To make the choux :
- In a saucepan over medium-high heat bring the butter, water, and salt to a boil.
- Remove from heat and immediately stir in the GF flour blend and xanthan gum, working quickly to avoid large lumps. The dough will pull away from the sides of the pan and appear quite gummy.
- Let cool at least 10 minutes and then beat in the eggs one at a time until smooth. (I find using a mixer, heavy duty hand or transferring the mixture to the bowl of your stand mixer, is easiest.)
- Load the dough into a piping bag fitted with your tip of choice (I used a french tip) OR a large ziploc bag with the corner snipped off.
- Preheat your oven to 400F. Line your baking sheets with parchment paper or silicone baking mats.
- Pipe your dough onto the prepared baking sheets leaving at least 3 inches between shapes.
- Pipe approx 1 heaping tablespoons worth of dough into a ball shape (hold bag perpendicular to pan, pipe and then release. You can smooth the top off using a slightly wet finger)
- Bake for approx 30 minutes, the dough will be a darker golden brown and firm to the touch and the puffs will have risen quite a bit. If you make larger eclairs or larger cream puffs they may require slightly longer baking time.
- Let cool completely. Split in half, scrape out any soft dough, and fill with your desired filling. Alternatively fill using a pastry bag fit with a round tip.
- Drizzle with the ganache sauce.