Dungeness Crab Puffs
Recipe for Olga's Original Savory Cassava-Maca Pâte à Choux (Gluten Free. Nut Free. Dairy Free. Grain Free. Paleo Friendly.)Ingredients:
- ¾ cup water
- 5 tablespoons ghee
- 1 1/2 teaspoons pure maple syrup
- ¼ teaspoon pink Himalayan salt
- 7 tablespoons cassava flour
- 4 tablespoons arrowroot starch/flour
- 1 tablespoon maca powder
- 1/4 teaspoon Chinese five spice
- 3 large eggs
Directions:
- Line a cookie sheet with parchment paper; set aside. Preheat oven to 375 degrees Fahrenheit.
- Whisk together flours, maca, and Chinese five spice; set aside.
- Combine water, ghee, maple syrup, and salt in a medium saucepan over medium-high heat. Immediately after it comes to a boil, remove from heat and stir in the flour mixture all at once. Stir vigorously with a wooden spoon until a tight dough forms and pulls away from the sides of the pan. Transfer the dough to a stand mixer fit with a paddle attachment; mix for 5 minutes to cool down.
- With mixer on lowest speed, beat in eggs, one at a time, until well combined.
- Using a pastry bag with a ½-inch opening, pipe mounds of dough onto the cookie sheet. Each mound should measure approximately 1 ½ inches in diameter and ¾ of an inch to 1 inch in height. With wet finger, smooth out any points of dough that stick out.
- Bake 30-35 minutes or until cream puffs are golden brown. Remove from oven and transfer to a wire rack to cool.
- When cool, split puff shells in half, using a serrated knife. Fill with desired filling.
Makes about 2 dozen mini cream puffs