Gluten-Free Choux Pastry Cream Puffs
Servings: 25 puffs
Calories: 84kcal
Experience pure deliciousness with these gluten-free cream puffs filled with homemade vanilla whipped cream
Print Recipe
Equipment
- Round open piping tip and bag
- Stand Mixer
Ingredients
Cream Puffs (Choux)
- 115 grams unsalted butter, cut into pieces (8 Tb)
- 120 ml water
- 120 ml non-dairy unsweetened milk like coconut milk
- 1/4 teaspoon salt
- 2 teaspoons cane sugar
- 125 grams gluten-free pastry flour use Blends by Orly Manhattan Pastry Blend or Cup4Cup Flour
- 4 large eggs beaten
- Egg wash (one egg beated with 1 Tb water)
Vanilla Whipped Cream
- 1 cup cold whipping cream / heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla paste
Instructions
Make the Choux
- Preheat oven to 375 F
- Line two baking sheets with parchment paper
- Combine the butter, water, milk, salt, and sugar in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
- Once simmering, reduce heat to low and add the flour in once step. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Press the ball against pan to "cook" the flour for about 30 seconds.
- Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment Allow to cool down for a few minutes before adding the eggs in the next step.
- With the mixer running on low or medium-low speed, slowly add the eggs in a few separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. You may not need to use all 4 eggs - you want a thick pipe-able consistency that is smooth and pliable (last time I made these I needed all 4 eggs)
- Use your choux immediately or cover and refrigerate up to 3 days
- Place your choux in a piping bag fitted with a round open tip nozzle
- Wet your parchment lined sheet trays with a pastry brush
- Pipe small 1-2 inch mounds of choux. I like to use a sharp small knife to cut the choux from the pastry tip (it's sticky)
- Use a dampened finger to press down any peaks on your choux buns
- Egg wash each choux mound
- Bake for 30-40 minutes or until golden brown. During the last 5-10 minutes of the bake (but after 30) prick each bun with a toothpick or sharp knife to allow to dry inside. Do NOT open the oven before 30 minutes or your choux may collapse
- Remove from oven or open oven door and allow to cool inside oven until room temperature
- Split your buns for the vanilla whipped cream (or leave whole and pipe in pastry cream)
Vanilla Whipped Cream
- I like to chill my mixing bowl as well as my cream ahead of time
- On high, mix your chilled heavy cream, powdered sugar and vanilla until stiff peaks form 3-4 minutes
- Cover and chill. When ready to use pipe onto choux bottom with open star tip nozzle
- Dust your entire cream puff with icing sugar and drizzle dark chocolate syrup if desired (we love Monin gluten-free dark chocolate sauce)
Nutrition
Serving: 1puff | Calories: 84kcal