No, I'm not having another baby! But, starting a new business is kind of like having a baby... The exciting news is that I've made my first two sales of Precious Skin Elixirs. Both came about as people wanted to first purchase samples, so I now have trial/travel sizes of all seven blends.
Enough about my fledgling web sales... onto the recipe I'd like to share for gluten free pate choux. I don't have any pictures of the cream puffs I made with this recipe last week for our diner guests, but I will definitely be making these again (and again (and again (and again... ok, I'll stop))).
Pate choux is one of the work-horses of the pastry world. It's necessary for eclairs, profiteroles, cream puffs, gougères, etc. Having found a dynamite gluten free version just makes me giddy with gluten-less joy.
AND! they freeze well for a last minute "I need to impress my guests with a fancy dessert to match the over complicated menu I just spent all my time making" issues.* Just freeze them after they are completely cooled in an air-tight container and revive them in a 350 degree oven (right from the freezer no need to defrost) for 5-ish minutes before you fill them.
I filled mine with fresh sweetened whipped cream and a drizzle of melted chocolate to top things off. Bust out your favorite cake stand, pile the puffs onto a bed of strawberry slices and you have yourself a fancy dessert.
*that's never happend to me... riiiiiiiiiiiight.