Recipe by Della Gossett, Executive Pastry Chef at Spago's by Wolfgang Puck
Average Rating:
5 / 5, 0 votes

Prep Time: 30 Minutes Minutes
Bake/Cook Time: 25 Minutes Minutes


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


Egg wash:

1                                               Egg

1                                               EggYolk

Pinch                                        Salt



Pre-heat oven to 350 F – Convection Oven

Line 2 sheet pans with parchment paper


  1. Whisk together, the flour, sugar and salt. Set aside.

  2. In a medium sauce pot,bring milk, butter, nutmeg and lemon zest to a simmer.

  3. Add the flour mixture all at once.

  4. Constantly stir dough with a wooden spoon. Cook for about 2 minutes until the dough comes together on a ball.

  5. Put mixture into the bowlof a stand mixer, fitted with paddle attachment.

  6. Start beating on medium speed. After 1 minute, add each egg one at a time until they are incorporated.

  7. Using a piping bag and a largeround tip, pipe 1.5 inch mounds of  onto sheet tray. Leave about 2 inches between each puff.

  8. Brush each puff with well blended egg wash

  9. Bake in a pre-heated oven for approximately 15 minutes until the puffs start to brown

  10. 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

  11. Cool

  12. 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.

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