These allergy friendly, gluten free and dairy free cream puffs are amazingly easy to make. Usually when I make these kind of baking goods they are a complete disaster, however, this one was very easy to make and turned out quite good for an allergy friendly version, if I say so myself. My kids helped me make these. They poured in the ingredients as I stirred and then made balls. Once the puffs cooled, they filled it with the icing too. I used Cake Mate Cupcake Icing, that comes in a spray can ready to be used, along with icing tips. This icing does not have any of the ingredients that my kids are allergic to. If you find that you can not use it, you can use whipped cream or icing of your own choice or use the puffs in a savory recipe.

Steps

1 Done 1 min	Preheat the oven to 450o F.
2 Done 5 min	In a medium saucepan combine the 1 cup water, butter, sugar and salt. Bring the mixture to boil, stirring occasionally with a wooden spoon.
3 Done 5 min	Add the flour to the saucepan, stir. Keep stirring until the mixture pulls away from the side of saucepan. A ball should form around the spoon. Take it off the burner and let it cool slightly.
4 Done 5 mins.	Add a tablespoon of water at a time and stir to mix after each one.
5 Done 5 mins.	Scoop a tablespoon of dough, shape it into a ball roughly (be careful the dough will be hot). Place it onto a baking tray, repeat until all the dough is used up. Sprinkle sugar on top.
6 Done 45 mins.	Bake for 15 minutes. Then reduce the heat to 350o F. Bake further for 25 more minutes. Be careful not to overbake.
7 Done 15 mins.	Cool the puffs for 15 minutes. Then use a knife to cut the top off of each puff. Fill each puff with a squirt of the icing. Place the top back. Serve and enjoy.

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