Cream Puffs with Chocolate Coconut Cream

It’s Valentines day on Thursday, which got me thinking of sweet treats to cook up! Being gluten and dairy free can make you think that you are missing out but you don’t have to at all! These cream puffs are beautifully light and airy, filled with luxurious chocolate coconut whipped cream
and dusted with icing sugar and the best part is you really can’t tell the difference between these and the wheat and dairy kind.

DSCN1773So whether you are whipping them up for a loved one or spoiling yourself, I promise you will love them and no test batch is required as they come out great every time.

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You would think because of how light they are that you would need to be very delicate with the dough but you don’t, I didn’t actually pipe mine I just spooned the mixture onto the tray and they turn out just as lovely.

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I filled my cream puffs with a chocolate coconut whipped cream but you can try different fillings such as dairy free ice cream, df custard or a vanilla coconut cream and you could top them off with a df chocolate sauce or make one of those impressive towers with spun sugar if you really want to go all out.

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Coconut milk is a great dairy alternative, I used to make the mistake of cooking with light coconut milk! Don’t do that, it will not whip and even when making curries etc use the original and dilute it with broth if you want it lighter, as it is much better quality.

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Although coconut milk  is high in fat it can actually aid weight loss, it contains the good type of fat that burns faster than animal fats and because of its high fiber content it fills you up faster than dairy. It is high in iron which helps prevent anemia, a condition that affects many people with endometriosis. It is also high in vitamin C and Phosphorus the latter is essential for strengthening bones.

DSCN1792You can bake the cream puffs in advance they will keep well in an airtight container for a couple of days or in the freezer for longer, just warm in the oven before serving.

gf recipes 004They are so delicious and rich that just one or two is enough to satisfy even the biggest chocolate lover!

gf recipes 001

Ingredients:

Cream puffs

  • 1/4 cup of all-purpose gluten-free flour (I used bob’s red mill)
  • 1/4 cup of white rice flour
  • 1/2 cup of water
  • 55g dairy free buttery sticks, cut into cubes (I used earth balance)
  • 2 large eggs

Chocolate Coconut Whipped ‘Cream’

  • 1 can of coconut milk (refrigerated over night)
  • 2 tablespoons of powdered/icing sugar)
  • 1 tsp vanilla bean paste
  • 2 1/2 tablespoons of my Dairy Free Chocolate, recipe below (make sure this is still soft)

Dairy Free Chocolate recipe:

The rest can be refrigerated to make chocolates or you can add it to more coconut milk to make chocolate sauce, make sure the 2 1/2 tablespoons for the cream recipe are taken while the mixture is still soft.

  • 3 tablespoons of melted coconut oil
  • 4 tablespoons of agave syrup
  • 1/2 cup + 1 table-spoon of cocoa powder

Directions:

Preheat the oven to 450℉, Sift the flours together twice to fully combine. Add the DF butter and water to a pan on a high heat until the butter has fully melted then when the water begins to bubble add all of the flour. Remove from the heat and stir quickly with a wooden spoon until the dough is smooth. Return to the heat and beat for a few seconds more until the paste comes away cleanly from the side of the pan. Add the dough to a bowl and beat with a hand mixer on low for about 25 seconds, add each egg separately and beat on medium until it becomes smooth and shiny.

Spoon or pipe walnut sized balls onto a lined baking sheet, dip your finger into water and smooth down any parts of the dough that are raised from piping, this prevents them burning. Bake for 20 – 25 minutes until the profiteroles have risen and are golden brown Transfer to a cooling rack, make a small hole in the top of each one this allows the steam to escape and keeps the profiteroles nice and crisp.

In a bowl add the melted coconut oil, agave and then the cocoa powder and stir until smooth then put to one side. Carefully remove the can of coconut milk from the refrigerator and open, you will find that the cream and water have separated, scoop out the cream and place in a chilled glass bowl. Save the water for cooking either rice or I used mine instead of water in my Teriyaki recipe and it was lovely.

Add the vanilla bean paste and icing sugar to the coconut cream and whisk, then add the chocolate mixture and continue whisking until it has firmed up. Your profiteroles should now have cooled, either insert your icing bag and fill with cream or slice and fill like I did. Then dust with icing sugar and serve.

4 thoughts on “Cream Puffs with Chocolate Coconut Cream

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