Gluten Free Choux Pastry Perfection
Achieve airy, crisp gluten-free choux pastry with this French patisserie technique. Ideal for creating hollow puffs filled with creams, custards, or savory fillings. Relies on precise moisture control and egg emulsification for structure.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 12-15 puffs 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
6 tablespoons (84 g) unsalted butter
1 ½ cups (12 fluid ounces) whole milk
¼ teaspoon kosher salt
1 ½ cups (210 g) gluten-free pastry flour blend
5 large eggs (250 g total, plus extra as needed)
Instructions
Preheat oven to 375°F (190°C)
Line baking sheets with parchment paper or silicone mats
In a saucepan, melt butter over medium heat
Stir in milk, bring to a simmer
Blend in gluten-free flour all at once, stirring constantly
Cook mixture until it forms a thick paste (~2-3 minutes)
Transfer to a bowl and let cool to warm (~15°C)
Whisk first egg into the paste until smooth
Repeat with remaining eggs, blending fully after each addition
Pipe or spoon mounds onto baking sheets, spaced 3 inches apart
Bake at 375°F for 18 minutes
Reduce heat to 350°F, bake 7 more minutes
Make a small slit in each puff’s center to release steam
Cool completely on a wire rack
Notes
Use a gluten-free flour blend with xanthan gum or add ½ teaspoon for improved structure
Separate eggs if needed to achieve right consistency
Choux paste should be smooth and glossy after all eggs are incorporated
Store cooled puffs in an airtight container at room temperature for 2-3 days
Nutrition
- Serving Size: 1 puff
- Calories: 140
- Sugar: 0g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Find it online: https://bestdisheasy.com/gluten-free-choux-pastry-perfection/