How to Make Gluten Free Peppermint Cream Puffs

One Methods:Assemble the Cream Puffs

Cream puffs are great and you may have thought, being gluten free, that you couldn't have them. Well, you CAN!

Ingredients

  • 3 egg whites
  • 1/8 tsp cream of tartar
  • 3 egg yolks
  • 3 ounces cream cheese, softened
  • 1 Tbsp sugar substitute equivalent

For the filling :

  • 1 cup heavy whipping cream
  • 1 Tbsp sugar substitute equivalent
  • 1/4 tsp peppermint extract
  • 3 drops red food coloring

Steps

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    Preheat your oven to 300 degrees Fahrenheit (148.9 degrees Celsius).
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    Grease your cupcake pans.
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    In a medium sized mixing bowl, beat the egg whites and cream of tartar on high speed. Do this until it has thickened. It will be when stiff peaks form.
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    In a separate bowl, mix the egg yolks, cream cheese and sweetener.
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    Fold the yolk mixture carefully into the whites.
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    Spoon the batter into the cupcake pans. Base the size of your cupcake pans on the size of the desired cake pans.
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    Bake for thirty minutes.
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    Let them cool somewhat. While they are still warm, separate the puff from the pans.
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    In another mixing bowl, whip together some heavy white cream, the sweetener, peppermint extract and some food coloring. Do this for about 4 minutes.

Assemble the Cream Puffs

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    Carefully, pull the puffs apart (or slice them).
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    Spoon the whipped cream into the resulting shell.
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    Put the top shell on the puff and refrigerate your cream puffs until needed.

Sources and Citations

Article Info

Categories: Gluten Free Dishes | Desserts and Sweets