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Gluten Free Choux Pastry Recipe

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3.9 from 68 reviews

This Gluten Free Choux Pastry recipe is a versatile and delicious base for both sweet and savory fillings. Made with a blend of gluten free flour and starch, it creates light, airy puffs perfect for cream-filled desserts like éclairs, profiteroles, or even savory appetizers. Enjoy a pastry that is tender on the inside with a crisp exterior, all without gluten.

Ingredients

Choux Pastry

  • 1/2 cup unsalted butter, cut into cubes (113g)
  • 1/4 tsp salt
  • 1 tbsp white sugar (omit for savory recipes)
  • 1 cup water or milk (240ml)
  • 1 cup gluten free all purpose flour (140g)
  • 3 tbsp cornstarch or potato starch (21g)
  • 4 large eggs, room temperature

Fillings (choose one)

  • 2-3 cups Whipped Cream
  • 2-3 cups Whipped Mascarpone Frosting
  • 2-3 cups Ice Cream

Optional

  • Powdered sugar, sifted on top

Instructions

  1. Prepare the dough: In a medium saucepan, combine the butter, salt, white sugar, and water or milk over medium heat. Heat until the butter is fully melted and the mixture comes to a gentle boil.
  2. Add the flour and starch: Remove the saucepan from heat and add the gluten free all purpose flour and cornstarch or potato starch all at once. Stir vigorously with a wooden spoon or spatula until the dough pulls away from the sides of the pan and forms a smooth ball.
  3. Cool the dough: Allow the dough to cool for about 5 minutes so that it does not cook the eggs when added.
  4. Incorporate the eggs: Add the eggs one at a time, beating well after each addition. The dough should be smooth, shiny, and pipeable. Note: Using room temperature eggs is important for proper dough consistency.
  5. Pipe the choux: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds or shapes onto a baking sheet lined with parchment paper, spacing them apart to allow for expansion.
  6. Bake the choux pastry: Preheat oven to 375°F (190°C). Bake the choux for 25-30 minutes until puffed and golden brown. Avoid opening the oven door during the first 20 minutes to prevent collapse.
  7. Cool completely: Remove the baked choux from the oven and let them cool on a wire rack before filling.
  8. Fill the choux pastries: Once cooled, slice or make a small hole to fill the pastries with your choice of whipped cream, whipped mascarpone frosting, or ice cream. Dust with powdered sugar before serving if desired.

Notes

  • Use room temperature eggs to ensure the dough incorporates smoothly and achieves the right texture.
  • For savory applications, omit the sugar from the recipe.
  • Make sure not to open the oven door during the initial baking period to keep the choux from deflating.
  • The gluten free flour blend should be one suitable for baking and include xanthan gum or a similar binder for best results.
  • These pastries can be made in advance and filled just before serving.

Find it online: https://justsosavory.com/gluten-free-choux-pastry-recipe/