The Best Gluten Free Choux Pastry
Choux pastry is a classic French pastry that is used for desserts like eclairs, profiter rolls, croquembouche and many more. It is baked until it is light crisp and hollow, so that it can be filled with delicious creams and fillings. This is a recipe that makes the classic choux gluten free!
- 130g Gluten free all-purpose flour
- 4 Eggs
- 100g Unsalted butter
- 275ml Water
- 2tbsp Granulated sugar
- 1⁄2tsp Xanthan gum
- Pinch of salt
- Line 3 baking sheets with silpat or parchment paper.
- Firstly, you will need to make the choux pastry. To do this, start by combining the butter and water in a medium sized saucepan and placing over medium heat
- in the meantime, weigh out your flour, sugar, xanthan gum and salt into one bowl.
- Preheat your oven to 200°C fan.
- Once the butter has melted and the water begins to boil, remove the pan from the heat and add your flour mixture. Whisk until there are no lumps. Place back over the heat for around 30 seconds stirring continuously. you should have a sort of paste.
- Remove from the heat and tip into a large bowl. Scrape the paste up the sides of the bowl, this will help it to cool.
- Whisk together all of your eggs.
- Once your flour paste is mostly cooked but not quite cold you can begin beating in the eggs. (You can either use a rubber spatula or a paddle attachment on a stand mixer).
- Scrape down the paste from the sides of the bowl and add a quarter of your whisked eggs. Beat the egg into the paste until it is completely incorporated before adding the next quart of egg. Do this until you have added all four quarts of your egg. Your dough should now be thick but glossy, like the picture to the left.
- Transfer all of your mixture into a large piping bag fitted with an 18mm round nozzle. Pipe the dough into rods on the prepared baking sheets, around 15cm long, ensuring there is at least 3cm between each rod. When you get to the end of a rod, flick the piping bag back on itself, this will ensure both ends of the pastry are rounded. Or into swirled mounds with a diamiter of around 3cm. Dip your fingers into some cold water and then dab down any peaks on the dough.
- Bake in your preheated oven for 30-35 minutes.
- Once they are done baking prick the base with a knife to allow the steam to escape and place on a wire rack to cool completely.
About This Recipe
Choux pastry is a classic French pastry that is used for desserts like eclairs, profiter rolls, croquembouche and many more. It is baked until it is light crisp and hollow, so that it can be filled with delicious creams and fillings. When it bakes, the water from the dough begins to turn to steam and evaporate puffing the dough up and creating this hollow centre.
This recipe turns the classic choux pastry gluten free. The texture of the dough that this recipe makes is slightly different and a little thicker though it produces choux buns that are unrecognisably gluten free. Depending on how you pipe these they can be used for many different desserts or even savoury dishes!
Get creative and experiment with different fillings and different flavour profiles! This gluten free choux recipe is the perfect canvas for you to get creative with.
Question: Why have my choux buns deflated?
- This is most likely because you have taken them out of the oven before they are actually done cooking. Choux pastry can often look like it is very done because of how dark the outside gets but try to leave it in the oven for the full time to ensure they are fully cooked through and then they won’t deflate. Another reason could be that you havent pricked the bottom of the bun with a knife and the hot steam inside has turned the pastry soggy and it has sunk.
Question: Why are my choux buns not rising?
- This is most likely because you added the eggs before the flour paste was cooled enough, meaning that the residual heat from the paste will have begun to cook the egg and then it will not rise in the oven. It could also be because your dough was too dry and didn’t have enough moisture, and this is what makes choux rise.
Question: My choux dough feels a bit dry even after I have added all of the egg, what can I do?
- This sometimes happens to me too. It can often be a result of how hot or humid the air is. I usually just add 1 or 2 tablespoons of water, and this sorts it out.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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