Choux pastry is one of the most popular French desserts in the world. It always fascinates me with its light, airy texture and versatility. Creating a gluten-free version is unique challenges for me. But it also offers exciting opportunities.
Contents
Gluten-free choux pastry recipe
Choux pastry, or pâte à choux (pronounced “pat-ah-shoo”), is a classic French pastry dough. It is credited to the French chef Antoine Carême. The term “choux” means “cabbage” in French, due to its resemblance to small cabbages when baked.
When baked, choux pastry expands and becomes hollow inside. This makes it perfect for a variety of fillings.
- Sweet options include whipped cream, pastry cream, salted caramel cream, and fruit compotes like strawberry or raspberry.
- Chocolate or coffee ganache makes excellent sweet fillings.
- Savory fillings are often cheese, savory mousse, and seafood mixtures.
They can also be topped with powdered sugar, chocolate glaze, or fondant for added flavor and visual appeal.
I experimented with choux pastry yesterday. I developed this gluten-free recipe to meet dietary. Despite the unappealing visuals, it was still light, airy, and sweet. The cream added even more of a cloud-like feel. This is how to make choux pastry step by step.
Gluten-Free Choux Buns
Light, airy, and delicately crisp, this gluten-free choux pastry creates perfect pâte à choux that's indistinguishable from traditional wheat-based versions. The recipe has a crispy exterior and tender interior.
Ingredients
- 3 oz butter
- 7 oz water
- 2 tbsp caster sugar
- 4 oz gluten-free flour
- 3 medium eggs
- 150 ml cream
- 2 oz dark chocolate melted
Instructions
- Preheat the oven to 200oC and grease a baking tray.
- Heat the water, butter, and sugar in a pan until the butter melts. Then tip in all the flour whilst beating with one hand and then remove the pan from heat. Continue to beat – hard – until you have a ball of dough that pulls away from the sides of the pan. Allow the pan and dough to cool a little.
- Beat the eggs in a separate dish in the meantime. Add a little of the egg at a time and beat until fully combined before adding the next bit. Continue until you have a smooth paste which just drops from the spoon.
- Either spoon or pipe the pastry onto the tray and put into the oven. Throw some water into the roasting tin before closing the oven; this will create more steam and will help the pastry to rise (in theory!)
- Bake for 25 minutes until golden-brown. Pierce or slice buns (depending on whether you want to keep them whole) and allow to cool on a rack.
- Whip the cream and fill the buns.
- Make a chocolate ganache with melted dark chocolate and cream, or a chocolate sauce with sugar syrup and melted chocolate, and smother the buns.
- If they are pretty, serve proudly and guard jealously. Otherwise, get stuck in!
Notes
– Tips when making choux pastry desserts:
– If your pastry is too runny, you probably add raw flour to the mixture. This method won’t yield the ideal pastry shells. Instead, create a small stovetop batch of dough, eggless, and then blend it into the runny pastry.
– To keep your choux pastries crispy, cut them in half or poke small holes in the bottom to let any extra moisture escape. Pop them in an airtight container in your fridge to store.
When you take them out, they might feel a bit soggy. Don’t worry, though. You can easily bring back that satisfying crunch by putting them in a preheated 175°C oven for about 5 minutes.
– These pastries are at their absolute best when they’re fresh. Try to enjoy them on the same day you make them.
- Ensure precise measurements of ingredients, especially flour and water. Slight variations can affect the dough’s consistency.
- Allow the dough to cool for a few minutes before adding eggs. This prevents the eggs from cooking prematurely when mixed in. The dough should be smooth and glossy.
- The dough should be thick, but still pipeable. If it’s too stiff, the pastries may not puff up.
- Maintain a consistent temperature during baking. Avoid opening the oven door too soon, as it can cause the pastries to collapse.
– If your pastry is too runny, you probably add raw flour to the mixture. This method won’t yield the ideal pastry shells. Instead, create a small stovetop batch of dough, eggless, and then blend it into the runny pastry.
– To keep your choux pastries crispy, cut them in half or poke small holes in the bottom to let any extra moisture escape. Pop them in an airtight container in your fridge to store.
When you take them out, they might feel a bit soggy. Don’t worry, though. You can easily bring back that satisfying crunch by putting them in a preheated 175°C oven for about 5 minutes.
– These pastries are at their absolute best when they’re fresh. Try to enjoy them on the same day you make them. Nutrition
Calories: 150kcalCarbohydrates: 10gProtein: 2.5gFat: 11gSaturated Fat: 6.5gCholesterol: 50mgSodium: 45mgSugar: 5g
SIMILAR RECIPES
Love this recipe?Let us know how it turned out! 🍸
If your choux buns keep failing, don’t worry! You can try again or transform them into different desserts:
- Crumble the buns for a trifle or parfait base, or blend them into a milkshake or ice cream.
- Repurpose as fritters or beignets by shaping small rounds or dropping spoonfuls into hot oil. Fry until golden, then dust with powdered sugar or glaze.
- Mix with milk, sugar, and eggs to make a custard or use as a pie crust for sweet or savory pies.
Have fun experimenting in the kitchen!
Pairing suggestions
Choux pastry can be served with a variety of drinks.
- Coffee and Tea
- Irish coffee makes a great option. Coffee and whiskey flavors complement the pastry’s lightness.
- Cappuccino enhances the flavor of the dessert.
- Strong coffee contrasts with the sweetness of choux buns.
- Earl Grey tea enhances chocolate flavors. Its bergamot notes provide a refreshing contrast.
- Specialty Drinks
- Passion fruit white chocolate drink offers a fruity and creamy profile. It pairs perfectly with chocolate pastries.
- Hot chocolate creates a decadent treat for chocolate lovers.
- Wine Pairings
- Prosecco balances the sweetness of chocolate choux buns. Its bubbles enhance the creamy flavors of the pastry.
- Young Vin Santo highlights the rich flavors.
- Moscatel complements the sweetness of chocolate pastries beautifully.
Variation
There are various types of choux pastries.
- Sweet Variations
- Profiteroles are small choux pastry balls. They are filled with whipped cream or pastry cream. These desserts are often topped with chocolate sauce. Ice cream-filled profiteroles are served as desserts.
- Éclairs are oblong pastries filled with cream. They are topped with icing. They can contain vanilla or chocolate custard.
- Religieuse consists of two choux buns. The buns are filled with flavored pastry cream. They are covered in fondant icing. The dessert is decorated to resemble a nun.
- Paris-Brest is a circular pastry inspired by a bicycle race. It is filled with praline-flavored cream. It is topped with slivered almonds.
- Croquembouche is a tower of choux pastry balls. The balls are bound together with caramel. This dessert is served at weddings and celebrations.
- Chouquettes are small choux pastry pieces. They are sprinkled with pearl sugar. These treats may be filled with custard or dipped in chocolate.
- Chouxnut is a doughnut-shaped choux pastry. It can be filled with custard and topped with icing or glaze.
- Savory Variations
- Gougères are cheese puffs made with choux pastry and cheese. They are often served as appetizers.
- Cheese puffs resemble gougères. They are filled with cheese paste.
- Pommes Dauphine combines mashed potatoes and choux pastry. They are shaped into dumplings and deep-fried.
- Savory choux buns can be filled with crab paste or chicken paste.