Description
This gluten-free choux pastry recipe yields light, airy, and golden pastry perfect for making cream puffs, éclairs, and profiteroles. It’s easy to prepare using common kitchen equipment and a gluten-free flour blend with xanthan gum, offering a delicious alternative to traditional choux dough without gluten.
Ingredients
Wet Ingredients
- 1 cup water, room temperature
- ½ cup unsalted butter, cut into cubes
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour blend (must contain xanthan gum)
- ¼ teaspoon salt
- 1 teaspoon sugar (optional)
Instructions
- Prepare the dough base: Combine water, unsalted butter, salt, and optional sugar in a heavy-bottomed saucepan. Heat over medium heat until the butter is melted and the mixture begins to boil.
- Add gluten-free flour: Remove from heat, add the gluten-free flour blend all at once, and stir vigorously with a wooden spoon until the dough combines and forms a smooth ball pulling away from the pan’s sides.
- Cook the dough: Return to low heat and continue stirring for 2–3 minutes to ensure the dough is well-cooked and smooth.
- Cool the dough: Remove the dough from heat and let it cool for a few minutes so it does not cook the eggs when added.
- Incorporate eggs and flavor: Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in vanilla extract for added flavor.
- Pipe the pastry: Transfer the dough into a piping bag fitted with a round tip and pipe mounds or desired shapes onto baking sheets lined with parchment paper.
- Bake the choux shells: Preheat the oven to 400°F (200°C). Bake the pastry for 25–30 minutes until they are puffed and golden brown.
- Cool before filling: Remove from oven and allow the choux shells to cool completely before slicing and filling with your favorite cream or custard fillings.
Notes
- Nutrition information is an approximation and may vary based on specific ingredient brands.
- Ensure your gluten-free flour blend contains xanthan gum to provide structure similar to gluten.
- Room temperature eggs help achieve a smoother dough consistency.
- Do not open the oven door during baking to prevent the pastries from collapsing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
