Ingredients

• 3 Tbsp Butter or Dairy Free Butter (42 g)
• ¼ cup Coconut Sugar (36 g)
• ⅓ cup + 1 Tbsp Cassava Flour (53 g)

• 1 cup Water (240 mL)
• 6 Tbsp Butter or Dairy Free Butter (84 g)
• Pinch of salt
• 1 cup Cassava Flour (140 g)
• ¼ tsp Baking Powder
• ¾ cup Egg Whites or 3 Whole Eggs (180 mL)

Instructions

1. With a mixer soften the butter on low, then beat on medium speed until light and fluffy. Add coconut sugar and mix until well combined. Add flour and mix on low speed until just blended, then beat on medium speed until fully incorporated.
2. Place the craquelin dough between two pieces of parchment paper and roll ¼ inch thick.
3. Place the dough in the freezer for 1 hour (or overnight if you want to make ahead).

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Combine water, butter and salt in a saucepan. Bring to a boil and stir to combine. In a separate bowl, mix flour and baking powder. When butter is dissolved, add flour and baking powder and stir to bring together into a ball over low heat. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. You can either add egg whites ¼ cup at a time to the pot, stirring them vigorously into the dough ball until completely combined and the dough forms into a paste-like mixture, or you can transfer the dough ball to your stand mixer with a paddle attachment and mix the egg whites ¼ cup at a time into the dough.
3. Using a large cookie scoop (about ¼ cup) or piping bag, place scoops of the dough about 1 inch apart on the baking sheets.
4. Remove craquelin dough from the freezer. Using a circle cookie cutter the same diameter as the cream puffs you’re making, cut out 12 circles. Place craquelin on top of the cream puffs and lightly press down. Place the pans in the oven and immediately turn up the oven to 400°F.
5. Bake for 15 minutes. Then turn the temperature down to 350°F and bake for an additional 20 minutes, or until golden brown. Turn the oven off and allow the pastries to cool in the oven with it vented slightly open for 20 minutes. Remove the pastries, poke a hole in the side or bottom (wherever you plan to fill them from) and allow to cool completely on a wire rack. Fill the pastries with your favorite pastry cream or slice in half and fill with ice cream.
6. Note: If making bite sized cream puffs, scoop or pipe about 2 tablespoons of dough per pastry.