Gluten-Free State Fair Cream Puffs: Pillows of Delight

Ingredients:

1 cup water
1/2 cup unsalted butter
1 cup gluten-free all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Chocolate sauce (optional, for drizzling)

Instructions:

In a medium saucepan, combine the water and butter. Heat over medium-high heat until the butter is melted and the mixture comes to a boil.

Reduce the heat to low and add the gluten-free all-purpose flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

Remove the saucepan from the heat and let it cool for a few minutes.
Add the eggs, one at a time, to the dough, beating well after each addition. The dough should be smooth and glossy.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Using a spoon or a pastry bag, drop mounds of dough onto the prepared baking sheet, leaving enough space between each for expansion.

Bake in the preheated oven for 30-35 minutes, or until the cream puffs are puffed and golden brown.

Remove the cream puffs from the oven and let them cool completely on a wire rack.

In a separate bowl, whip the heavy cream until it thickens. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Slice the cooled cream puffs in half horizontally. Fill each puff with a generous dollop of whipped cream.

Optionally, drizzle with chocolate sauce for extra decadence.

Enjoy your homemade gluten-free State Fair Cream Puffs – these pillowy delights are sure to satisfy your sweet cravings!