Top 8 Free Cream Puffs

I have been a big fan of The Greater Knead (formerly Sweet Note Bagels) for many years. Love their bagels, love their mission to feed all of us and I especially love that they sent me a bag of their All Purpose Blend Baking mix to try out. Could I have just baked some bread? Sure. Did I? No. Instead I recreated a dessert that I have missed for a very long time- cream puffs. And not only are they gluten free but they are also free of egg, dairy and nut. Get your chef hats on, pull on your apron and get your taste buds ready.


Top 8 Free Cream Puffs
Featuring The Greater Knead

Pastry

1 Cup water

½ Cup butter of your choice (can use Vegan or dairy free)

½ Teaspoon sea salt

 1 ¼ Cups TheGreater Knead All Purpose Blend Baking Mix

8 Tablespoons Follow Your Heart Vegan Egg + ¼ cup cold water

Filling

1 Tub SoDelicious Coco Whip (thawed)

¾ Cup So Delicious UnsweetenedVanilla coconut yogurt

½ Teaspoon vanilla

Prep Time:        8 Minutes

Cooking Time:  45 Minutes

1.       Preheat the oven to 425°.

2.       Line two baking sheets with parchment paper and set them aside

3.       In a medium pot, bring the water, “butter” and salt to a boil

4.       Remove from the heat and add the flour, stirring continuously

5.       Let the mixture cool for 10 minutes

6.       Prepare the filling by combining all of the ingredients in a large bowl

7.       Cover and refrigerate until needed

8.       Using a large bowl, transfer the cooked pastry items and add the Vegan egg, mixing on low with a hand mixer and scraping the sides of the bowl with a plastic spatula

9.       Scoop mounds of the batter onto the baking sheets (a scoop is the easiest method)

10.   Bake for 15 minutes then reduce the oven temperature to 350° (do not open the oven door)

11.   Bake at reduced temperature for 20-25 minutes or until the pastries are golden

12.   Remove the pastries, insert a small slit on the top of each pastry

13.   Place them back into the oven for 5 more minutes

14.   Allow them to cool completely on a cooling rack

15.   Once cool, gently cut them in half

16.   Spoon or pipe prepared filling into the cooked pastries

17.   Top with sprinkled confectioners’ sugar

*If storing, be sure to store the puffs in an airtight container (unfilled) and fill as needed.

Makes approximately 18 small puffs

Did you make them?

 Leave a comment & let me know ~