Gluten-free ham and cheese puffs from Pastry Love: A Baker's Journal of Favorite Recipes (page 47) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 18, 2020

    I made these twice, a half recipe each time. In the first attempt, I had difficulty incorporating the eggs into the dough at low speed; a few minutes on medium speed made it come together. Also, my batter was a little loose and spread on the baking sheet; I ended up with puffy discs rather than the spheres I was expecting. For my second attempt, I used Rose Levy Beranbaum's food processor method for choux pastry and only 1.5 eggs (instead of 2). Much better. I imagine another brand of tapioca flour might behave differently. Regardless of shape, both batches were delicious and somewhat addictive. I omitted the ham and made them half the size. They baked in 25 minutes.

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