Description
Gluten Free Choux Pastry is a light, airy French-style dough that bakes into crisp, hollow shells perfect for filling. Naturally gluten free and incredibly versatile, it can be used for cream puffs, éclairs, gougères, and even savory or fried variations.
Ingredients
- 1/2 cup (113 g) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 tablespoon white sugar (omit for savory recipes)
- 1 cup (240 ml) water or milk
- 1 cup (140 g) gluten free all purpose flour
- 3 tablespoons (21 g) cornstarch or potato starch
- 4 large eggs, room temperature
- Optional fillings: 2–3 cups whipped cream, whipped mascarpone frosting, or ice cream
- Powdered sugar, for dusting
Instructions
- Add butter, salt, and sugar to a medium saucepan over medium heat. Bring to a gentle simmer until butter melts and sugar dissolves.
- In a separate bowl, whisk together gluten free flour and cornstarch (or potato starch). Add water or milk and whisk until completely smooth.
- Pour the flour mixture into the saucepan with melted butter. Stir vigorously until the mixture thickens into a dough.
- Continue cooking while stirring and pressing the dough against the pan until it forms one large clump and leaves a light film on the bottom.
- Transfer dough to a mixing bowl and cool for 10–15 minutes until about 145°F (63°C).
- Add 3 eggs one at a time, mixing well after each addition. Beat the fourth egg separately and add gradually until dough is glossy and pipeable.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment and lightly brush with water.
- Pipe 2-inch mounds spaced 2–3 inches apart. Smooth tops and brush lightly with egg wash.
- Bake at 425°F (220°C) for 12 minutes. Without opening the oven, reduce to 350°F (180°C) and bake another 12–15 minutes until golden brown.
- Optional: Poke a small hole in each bun and return to oven for 2–3 minutes to dry centers. Cool completely before filling.
Notes
- For savory cheese puffs, add 1/2 cup finely grated hard cheese before piping.
- Add 1 tablespoon cocoa powder for chocolate choux variation.
- For dairy free, use plant-based butter and water instead of milk.
- Store unbaked dough refrigerated up to 3 days.
- Baked unfilled shells keep at room temperature for 1 day or refrigerated up to 5 days.
- Re-crisp shells in a 325°F (160°C) oven for 5–8 minutes.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 choux bun
- Calories: 112 kcal
- Sugar: 1 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
