The Christmas cream puffs are a cute idea for serving cream puffs during the holiday season. Filled with chocolate custard and hazelnut custard, they are super soft and delicious. The recipe is gluten-free and can also be made lactose-free, either with low-lactose products or completely plant-based.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients
- 130 ml water
- 60 g butter (lactose-free with less than 0.01% lactose or plant-based)
- 30 g gluten-free rice flour
- 50 g rice starch (gluten-free)
- 1 g xanthan (optional)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 5 egg yolks
- 250 ml whole milk (lactose-free with less than 0.01% lactose or plant-based)
- 60 g sugar
- 120 g 70% dark chocolate (gluten-free)
- 20 g cornstarch (gluten-free)
- 1/2 vanilla bean
- 5 egg yolks
- 250 ml whole milk (lactose-free with less than 0.01% lactose or plant-based)
- 80 g sugar
- 20 g rice starch (gluten-free)
- 100 g hazelnut paste (gluten-free)
- 1 vanilla bean
- red currants
- gluten-free powdered sugar
Tools
- 3 Bowls
- 3 Pots
- 1 Stand mixer
- 1 Baking sheet
- 1 Piping bag
Steps
Bring water to a boil with the margarine, salt, and sugar.
Mix xanthan with the flour. As soon as it boils, remove from heat and add all the flour. Mix well until you get a lump-free dough. Let it dry for 2 minutes while continuing to stir.
The dough is ready when it detaches from the bottom of the pot and starts forming a film on the bottom. Remove from heat and place in the stand mixer’s bowl. Start the machine with the paddle attachment and let it cool. Alternatively, place in a bowl and cool with electric beaters.
After a few minutes, add the eggs, one at a time. If necessary, add another egg, beat it in a small bowl and add it gradually. The dough is ready when it resembles a custard, firm but not liquid.
Transfer it to a piping bag. Form cream puffs the size of a walnut on a lightly greased baking sheet with margarine. To remove excess margarine, wipe with a paper towel.
Bake in a preheated oven at 392°F (200°C) for 10 minutes. Lower to 356°F (180°C) for another 20 minutes.
Turn off the oven and let them cool inside with the door open.
Using a small knife, extract the seeds from the vanilla bean and set aside.
Heat the milk with the vanilla bean. Chop the chocolate and set aside.
Whip the eggs with the sugar and vanilla seeds. Add the cornstarch and mix well.
Remove the bean from the milk.
Pour the egg mixture into the hot milk and stir. Cook, always stirring, until it thickens.
Pour the still hot cream over the chocolate and mix with a spatula. Cover with plastic wrap and cool immediately.
Using a small knife, extract the seeds from the vanilla bean and set aside. Heat the milk with the vanilla bean.
Whip the eggs with the sugar, add the cornstarch. Remove the vanilla bean from the milk. Add a part of the hot milk, stir, and complete by adding the remaining milk.
Cook over low heat. Off the heat, add the hazelnut paste and mix well with a whisk.
Cover with plastic wrap and cool immediately.
Fill 2 piping bags with the creams.
Split the cream puffs in half and fill one half with chocolate custard and the other half with hazelnut custard.
Arrange the cream puffs in a crown on a serving plate.
Decorate with dollops of leftover cream, powdered sugar, and red currants.
Store in the refrigerator until ready to serve.
Tips
The creams can be stored in the refrigerator for up to 3 days in a well-sealed container.
The cream puffs can be stored in a paper bag for up to 7 days.
For the lactose-free version, use lactose-free or plant-based products in the same quantities.
For the lactose-free version, use lactose-free or plant-based products in the same quantities.
For the lactose-free version, use lactose-free or plant-based products in the same quantities.
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