Gluten-Free Chocolate Cream Puffs with Coconut Milk Crème Anglaise

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Calories: 191

Gluten-Free Chocolate Cream Puffs with Coconut Milk Crème Anglaise

PHOTO BY BENKOPHOTO.COM

These gluten-free pastries are filled with Coconut Milk Crème Anglaise and topped with a gluten-free chocolate ganache and a drizzle of salted caramel. Made with coconut sugar, this dairy-free caramel has a lower glycemic index than its conventional counterpart. Each part of this gluten-free dessert can be made 2 days ahead and assembled before serving. The eggs can not be replaced in this recipe.

MAKES 24 SMALL GLUTEN-FREE PASTRIES.

Ingredients:

1 cup water
8 tablespoons (1 stick) unsalted butter or dairy- free alternative
1 tablespoon sugar
⅛ teaspoon ground nutmeg
1 cup Mary’s Gluten-Free Baking Flour Blend
1 teaspoon xanthan gum
Pinch of salt
4 large eggs

Directions:

1. Preheat oven to 375°F. Lightly grease 2 cookie sheets or line them with parchment paper.

2. In a medium saucepan, heat water, butter, sugar and nutmeg over medium heat until butter melts and mixture simmers.

3. Lower heat and add flour blend, xanthan gum and salt. Cook over low heat, stirring constantly, until mixture begins to dry and pull away from pan, about 2 minutes.

4. Pour warm flour mixture into the bowl of a food processor and let cool 5 minutes. Add eggs and pulse until ingredients are well incorporated. Dough will be sticky.

Gluten-Free Chocolate Cream Puffs with Coconut Milk Crème Anglaise

PHOTO BY BENKOPHOTO.COM

5. Spoon mixture into a pastry bag with a large round tip. Alternatively, spoon it into a large zip-top plastic bag with one corner cut out about ½ inch. Squeeze out round mounds of dough (about 1 inch wide and 1 inch high) onto prepared sheets. Use wet fingers to lightly press down top. You can also place dough on sheets using spoons; scoop with two spoons and then shape each puff with wet fingers.

6. Place in preheated oven and bake until golden brown, about 30 minutes. Turn oven off and leave puffs in closed oven for several hours. This allows the inside of the pastry to dry and hollow. If made ahead, store pastries in a sealed container or zip-top plastic bags. Keep dry. Do not refrigerate.

Coconut Milk Crème Anglaise

1½ cup coconut milk beverage, divided
2 tablespoons potato starch (not potato flour)
1 egg yolk
⅓ cup sugar
Pinch of salt
1 teaspoon pure vanilla extract

1. In a small bowl, mix together 3/4 cup coconut milk, potato starch and egg yolk. Set aside.

2. In a medium saucepan, heat remaining milk, sugar and salt over medium heat until milk is scalded (it forms a foamy surface, ready to boil). Remove from heat.

3. Temper egg mixture by whisking in a small amount of scalded milk, 1 tablespoon at a time, until egg mixture is slightly warm. Then add this egg mixture to remaining scalded milk and whisk over medium heat until it thickens to the consistency of pudding, about 2 minutes. Remove from heat and stir in vanilla.

4. Cover with plastic wrap and refrigerate at least 1 hour or until ready to use.

Coconut Sugar Salted Caramel

1 cup coconut sugar
¼ cup water
¼ teaspoon sea salt

1. Heat sugar, water and salt in a small saucepan over low heat. Swirl instead of stir, until mixture forms a dark amber syrup that is thick enough to coat the back of a spoon, about 3 to 5 minutes. Remove from heat. Refrigerate if not used immediately; reheat gently.

2. Dip bottoms of cooled puff pastry into warm caramel and place pastries on their sides on a parchment-lined cookie sheet. Set pastries aside until caramel hardens, about 10 minutes.

3. Make a small slit in the side of each pastry. Place a heaping teaspoon of Crème Anglaise into the hollow of each puff. Top with Chocolate Ganache.

Gluten-Free Chocolate Ganache

1⅓ cups dark chocolate or semisweet chocolate chips
1 cup coconut milk beverage

1. Place chocolate chips in a small bowl.

2. In a saucepan, bring coconut milk to a light boil. Pour hot milk over chocolate and wait until chocolate melts, about 1 minute. Stir to combine.

3. Cover and refrigerate at least 1 hour or until ready to use.

Each gluten-free puff contains 191 calories, 11g total fat, 7g saturated fat, 0g trans fat, 54mg cholesterol, 51mg sodium, 22g carbohydrate, 1g fiber, 14g sugars, 2g protein, 13 Est GL.

Mary’s Gluten-Free Baking Flour Blend

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)

⅔ cup tapioca starch/flour

1. Combine ingredients together. Store in a tightly covered container in the refrigerator until used.

Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.
Yields 24 pastries
1 serving contains 191 calories, 11g total fat, 7g saturated fat, 0g trans fat, 54mg cholesterol, 51mg sodium, 22g carbohydrates, 1g fiber, 14g sugars, 2g protein.