Gluten Free Choux Pastry
A versatile and easy-to-make gluten-free choux pastry that puffs up perfectly and can be filled with a variety of delicious fillings.
Ingredients
Pastry Ingredients
- 6 tablespoons unsalted butter Cut into pieces
- 1.5 cups whole milk
- 0.25 teaspoon kosher salt
- 1.5 cups gluten-free pastry flour blend See recipe notes
- 5 eggs large eggs at room temperature Plus more as necessary
Instructions
Preparation
- Preheat your oven to 375°F. Line two large rimmed baking sheets with unbleached parchment paper and set them aside.
- In a medium-sized, heavy-bottomed saucepan over medium heat, place the butter, milk, and salt. Heat until the butter melts and the mixture begins to simmer.
- Remove the pan from the heat, add the pastry flour, and stir vigorously until thoroughly combined.
- Return to low heat, stirring constantly until the mixture forms a ball and leaves a film on the bottom of the pan (about 2 minutes).
- Remove from heat and let the dough cool for at least 3 minutes until it’s no longer hot to the touch.
- Transfer the cooled dough to a blender or food processor, pour 5 eggs on top, and process until smooth (about 2 minutes).
- Check the consistency: the dough should be shiny and soft, falling off the spoon without being runny.
- If it’s not shiny enough, pulse again until it looks great. If it’s too stiff, add more beaten egg bit by bit until it’s perfect for piping.
Serving
- Pipe your new gluten-free choux into little puffs and fill them with whipped cream, custard, or savory chicken salad.
- Top with a dusting of powdered sugar for a showstopper treat.
Storage
- These pastries are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for about 2 to 3 days.
- To keep them longer, freeze for up to 1 month and reheat in a 350°F oven for about 10-15 minutes.
Notes
Use room temperature eggs for a better dough consistency. Avoid over-mixing once the dough is smooth to prevent toughness. Variations include adding cheese for savory pastries or vanilla extract for sweetness.