Gluten Free Choux Pastry
Having a gluten free diet doesn’t mean you have to miss out on pastry. These delightful little puffs are so good that you won’t even notice they are gluten free. We have chosen to fill ours with the Vegan Vanilla Bean Custard, but you can always fill them with whipped cream, or your preferred custard. This recipe is perfect for profiteroles (known as 'Cream Puffs' in the USA), but you can also use this recipe to create gluten free éclairs.
No: Gluten / Nuts
Contains: Dairy / Egg
Total Preparation Time 1 hour 15 minutes
Makes 20 puffs
Best served on the day of baking
- white rice - 60g
- millet - 20g
- tapioca starch - 45g
- cornflour - 25g, or starch
- baking powder - 2 pinches
- xanthan gum - 1 pinch
- water - 240g
- butter - 80g
- salt - pinch
- eggs - 3
- cream - whipped, or thick custard to fill
- chocolate - 100g, dark
- Preheat oven to 220C.
- Add rice (60g) and millet (20g) to the bowl. Grind 1 minute / Speed 10.
- Add tapioca (45g), cornflour (25g), baking powder (2 pinches) and xanthan gum (1 pinch) to the bowl.
- Combine Closed Lid / Turbo / 3 x 1 second blasts. Set aside flour mixture in a small bowl.
- Add water (240g) and butter (80g) to the mixer bowl. Program 4 minutes / 100C / Speed 2. Stop once the temperature has reached 100C.
- Remove the lid and tip all the flour into the mixer bowl. Mix Speed 3 / 20 seconds. Scrape down sides. Mix on Speed 3 to combine further if necessary.
- Remove the mixture from the bowl into a medium sized mixing bowl. Stir to release steam for a few minutes.
- Return dough to the bowl of your mixer and Set to Speed 2-3.
- Add the eggs (3) one by one through the hole in the lid. Leave for 30 seconds after the last egg has been added.
- Transfer the mixture to a piping bag or a ziplock bag.
- Squeeze the pastry into mounds on the baking paper, approximately 7cm in diameter.
- With a wet finger, smooth any peaks that have formed on the mounds. The tops should be round.
- Bake in the oven for 15 minutes. Your pastry should be golden brown, hollow and nicely puffed. Allow to cool.
- Prepare your choice of filling.
- Either slice the profiterole and fill, or use a plastic syringe to fill the hollow segment within the profiterole. This is how we filled ours, using custard.
- Once filled, prepare your chocolate. Add dark chocolate (100g) to a clean bowl. Grate Speed 7 / 7 seconds.
- Program 4 minutes / 50C / Speed 2-3.
- Either transfer chocolate to a shallow bowl and dip each profiterole in so the top is covered with chocolate, or pour a small amount of chocolate over each puff.
- Let the chocolate set a little before serving.