1 Cup Whole Milk
1 Stick Butter
1.25 Cup plus 1 TBSP Authentic Foods Gluten Free Steve’s GF Cake Flour Blend
1 TBSP Sugar
1/2 Teaspoon Salt
1/4 Teaspoon LemonZest
1/4 Teaspoon Nutmeg, Grated
5 Large Eggs
Pre-heat oven to 350 F – Convection Oven
Line 2 sheet pans with parchment paper
Whisk together, the flour, sugar and salt. Set aside.
In a medium sauce pot,bring milk, butter, nutmeg and lemon zest to a simmer.
Add the flour mixture all at once.
Constantly stir dough with a wooden spoon. Cook for about 2 minutes until the dough comes together on a ball.
Put mixture into the bowlof a stand mixer, fitted with paddle attachment.
Start beating on medium speed. After 1 minute, add each egg one at a time until they are incorporated.
Using a piping bag and a largeround tip, pipe 1.5 inch mounds of onto sheet tray. Leave about 2 inches between each puff.
Brush each puff with well blended egg wash
Bake in a pre-heated oven for approximately 15 minutes until the puffs start to brown
Turn half way through baking. Lower the temperature to 325 and continue to bake until the puffs are a deep golden brown, approximately 10 minutes
Slice puffs in half and fill with your favorite ice cream. Top with chocolate sauce.
**These baked puffs can be frozen and reheated in the oven.