Gluten Free Chocolate Peanut Butter Cream Puffs
Airy chocolate choux pastry shells filled with rich peanut butter whipped cream create an indulgent dessert that happens to be gluten-free. The cocoa-spiked pastry provides deep chocolate flavor while maintaining the classic light, hollow structure of traditional cream puffs. Perfect for special occasions or when entertaining guests with dietary restrictions, these treats offer all the elegance of French patisserie without the gluten. The combination of chocolate and peanut butter makes them irresistible to both kids and adults.
Ingredients
- ¾ cup gluten free all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1 cup water
- ½ cup unsalted butter
- ⅛ teaspoon kosher or fine sea salt
- 4 large cage free eggs
- 1 ½ cups heavy cream
- ¼ cup peanut butter
- 3 tablespoons powdered sugar, plus more for dusting
Instructions
- 1
Preheat oven to 425 degrees and line baking sheet with parchment paper
- 2
Whisk together flour, cocoa powder, and sugar in small bowl
- 3
Combine water, butter, and salt in medium saucepan over medium-high heat and bring to simmer until butter melts
- 4
Add flour mixture all at once and stir with wooden spoon until thick dough forms
- 5
Continue cooking and stirring for 1 minute
- 6
Transfer dough to electric mixer bowl with paddle attachment
- 7
Mix on low speed for 30 seconds to cool slightly
- 8
Add eggs one at a time, mixing well after each addition
- 9
Beat on medium-high speed until dough is smooth, thick, and shiny
- 10
Pipe or scoop dough into 6 mounds on prepared baking sheet, spacing 1 inch apart
- 11
Moisten finger with water and press down peaks
- 12
Bake for 10 minutes, then reduce temperature to 350 and bake 30 minutes more until puffed and hollow-sounding
- 13
Turn off oven and leave puffs inside for 20 minutes
- 14
Remove and pierce each puff with sharp knife to release steam
- 15
Cool completely on wire rack
- 16
Whip cream, peanut butter, and powdered sugar until stiff
- 17
Cut puffs in half and fill with whipped cream
- 18
Dust with powdered sugar and serve
Tips
Press down peaks with wet finger before baking to prevent burning and ensure even browning.
Pierce puffs immediately after baking to release steam and prevent collapse as they cool.
Choux pastry can be frozen for up to a month - thaw at room temperature before filling.
Good to Know
Store filled puffs in refrigerator for up to 2 days. Unfilled shells keep at room temperature for 1 day or freeze for 1 month.
Choux shells can be made up to 1 month ahead and frozen. Fill just before serving to prevent soggy shells.
Serve immediately after filling for best texture. Dust with powdered sugar just before serving.
Common Mistakes
Do not open oven door during first 10 minutes to avoid deflated puffs.
Pierce shells immediately after baking to avoid steam buildup and collapse.
Fill shells just before serving to prevent soggy bottoms.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I make these without a stand mixer?
Yes, you can use a wooden spoon and strong arm to beat in the eggs, though it will take more effort and time to achieve the proper smooth consistency.
What if my cream puffs deflate after baking?
This usually means they need more baking time or the oven door was opened too early. Make sure they sound hollow when tapped before removing.
How long do filled cream puffs keep?
Filled cream puffs are best eaten within a few hours but can be refrigerated for up to 2 days, though the shells may soften slightly.