Cream Puffs Recipe

makes about 18 puffs

Gluten, Dairy and Soy Free


1 and 1/2 cups water
3/4 cup Zenian organic coconut oil
1 and 1/2  cups GFG Baking Mix
1/2 tsp salt
6 eggs
2 Tbsp caster sugar (can be removed if sugar free)


1) Combine water and coconut oil in large saucepan and bring to boil. Leaving on heat. Immediately add flours, sugar, and salt to coconut oil and water. Stir vigorously continuously until mixture forms into a ball that detaches from sides of pot.

2) Remove from heat. Add the unbeaten eggs individually, and beat with an electric mixer after each addition, completely mixing through before adding another then leave to beat until smooth and creamy. There may be tiny lumps, don’t worry about them.

3) Drop by spoonfuls onto 2 greased baking sheets. Make sure there is enough space between then to expand and not touch.

4) Bake 20 minutes in preheated 200C oven, then reduce heat to 120C and bake for at least another hour until dry and crispy. Remove from oven and insert a knife gently in each one to release steam.

5) Serve cold filled with sweetened whipped cream, custard or Soyatoo (for dairy free option) and dust with icing sugar.? For Chocolate clears top with melted chocolate or chocolate icing.

. Do not open oven too often while cooking.
. Don’t fill them earlier than 3 hours before serving, they go soggy

– Sarah

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