I have not made Choux Pastry for many years and yesterday I thought I would try making Choux pastry gluten free. I was not expecting it to be very successful on my first try and so I did not take any photos.
Choux Pastry Gluten Free
My effort making gluten free choux pastry, turned out better than I can remember making it with a wheat flour. As I did not take any photos to show you, I have a good excuse to making another batch to get these photos to show you. If you don’t want gluten free just change the flour.
It is a quick and easy recipe, especially after you have done it once and you know what to expect.
If you have the ingredients ready it will only take a few minutes to have it ready to cook.
Choux Pastry gluten free – Ingredients
Choux Pastry gluten free – Method
1. Heat the oven to 200 C (nearly 400 F)
2. Prepare a greased tray or baking paper.
3. Put the water and butter in a saucepan and bring to the boil.
4. Remove from the heat and add the flour all at once. (Have a wooden spoon ready)
5. Quickly as soon as the flour is in start stirring with the wooden spoon. Keep stirring until the mixture forms a ball.
6. Put the ball into a bowl and break it up to help it to cool down.
7. When the mixture has cooled enough not to cook the eggs start adding the eggs with an electric beater.
8. This is the critical part due to the fact that eggs are different sizes. So add the eggs a little at a time beating to form a thick mix. The gluten free flour seems to take more beating as the flour tends to form small lumps. Do your best to get the lumps out, as you do the mixture will thicken a little. If there are still small lumps don’t worry about it.
9. The mixture needs to be thick but thin enough to drop from the spoon and hold its form on the tray. (err on the side of thick)
10. Depending what you are making determines the size of portions you drop onto the greased tray.
Profiteroles would be desert spoon sizes. Cream puffs would be larger.
I made one that was the size of two cream puffs to make a dessert for two to share.
11. Put the tray in the hot oven for 10 minutes
12. Reduce the temperature to 150 C (300 F) for another 15 minutes – as all ovens are different, watch that they do not burn.
13. Remove the tray from the oven and with a sharp knife pierce each puff to let any steam out.
14. Put them back in the oven, turn the oven off and leave the door open slightly. This is to help dry the pastry out and leave it crisp.
15. After about 30 min take them out of the oven and let them cool right off.
16. Take a sharp knife and slice them in two. Some people like to take out any of the soft mix inside the shell.
17. Fill them with your favorite filling. Cream, coconut cream or custard. It is good to sweeten the filling as the pastry has no sweetness.
18. Profiteroles have chocolate on the top half. I melted dark chocolate and dipped the shell top into it.
19. Cream puffs have your chosen filling. Some insert a slice of peach into it. Sprinkle with icing sugar mix.
20. For the parfait, I used sliced peaches, strawberries, a split profiterole filled with cream and sprinkled with grated chocolate. Perfect for a candlelight dinner.
21. For the romantic fun dessert, sharing for two, I coated the top pastry with thick chocolate, filled the centre with cream, peaches and raspberries.For the romantic fun dessert, choux pastry sharing for two Click To Tweet
There we have four exciting ways to serve choux pastry gluten free, making very special deserts. If you put the filling in too long before they are to be eaten they will not be so crisp on the outside. Some people like them when they are softer. Any choux pastry shells that you are not using right away, keep in an airtight container in the fridge.
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