These cream puffs turned out to be everyone's favorite on Christmas Day. I thought I got the recipe off of the Sillyaks e-mail group but after trying to do a search to credit the original poster I couldn't find it. These turned out easy to make and the peppermint cream was a festive touch. I think I will try them again with a chocolate cream filling another time.
½ c. white rice flour
¼ c. potato starch
¾ c. water
5 T. butter or margarine
2 teasp. Sugar
¼ tsp. salt
3 large eggs
Preheat oven to 425 degrees. Combine flours in a small bowl. In a saucepan combine water, butter, sugar and salt. Stir until mixture comes to a boil. Immediately add flour all at once. Remove from heat and stir until mixture pulls away from the sides of the pan.
Pour into a mixing bowl and gently mix to cool mixture. Add eggs one at a time beating with an electric mixer in between each egg until well mixed.
Using smallest cookie scoop place balls of dough into a well greased mini muffin pan. Smooth tops with a wet finger. You should be able to fill 24 mini muffin cups. Bake 15 minutes then reduce heat to 350 and continue baking 10 to 15 minutes or until lightly golden. Remove from oven and prick each puff with a sharp knife to release the steam.
When cooled fill with desired filling (using a spoon or a pastry bag) and drizzle with melted chocolate.
You could use any kind of pudding or frosting or even jam, I tried this recipe and it turned out really good.
Peppermint Cream Filling
4 oz cream cheese
small box instant vanilla pudding
crushed candy cane
Beat cream cheese until smooth. Add pudding mix and ½ c. milk. Beat until smooth again. Add candy cane and more milk until mixture is desired consistency. Fold in whip cream.