Valerie Sorensen
Yield:Approximately 30 small puffs.
1/2 cup of water
1 tablespoon olive oil
1/3 cup of rice flour
2 large eggs, lightly beaten
1. Place the rack in the center of the oven; Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with cooking spray.
2. Combine water and oil in a small saucepan; bring to a boil over medium heat. Remove from heat and add the flour all at once, stirring with a wooden spoon until it forms a smooth paste. Return the mixture to a simmer and cook, stirring, for about 1 minute. The pasta will become drier. Remove from heat and cool for 2 minutes..
3. Beat half of the egg mixture into the flour paste with an electric mixer until absorbed. Repeat with remaining egg mixture, until mixture is smooth and shiny.
4. Put the dough in a plastic bag and cut a little off the end to pass the dough (or a plastic bag with a whole cut in one corner).
5. Pipe 3/4-inch mounds onto prepared baking sheet, about 2 inches apart.
6. Bake 10 minutes at 425 degrees F. Lower temperature to 350 degrees F, and bake an additional 8 minutes.
7. Remove from oven and pierce sides of puffs to allow steam to escape.
8. Let cool completely before filling.
3 tablespoons low-fat Greek yogurt
1 1/2 tablespoons creamy peanut butter
Mix together well and place in a piping bag, or squeeze the bottle with a small tip. Insert the tip of the piping bag or press the bottle into each puff and fill.
2 tablespoons carob powder
1 tablespoon milk, plus more if needed
Mix until well blended, adding more milk, a few drops at a time, until mixture is slightly thicker than chocolate syrup. Put the mixture in a squeeze bottle with a small tip and cover it to puffs.
