Gluten-free choux pastry
Delightful little gluten-free cream puffs! Enjoy them plain, filled with whipped cream, or drizzled with melted chocolate!
Ingredients
Materials
- piping bag or spoons
Preparation
In a saucepan, heat the water with the butter and salt.
When the butter has melted, add the cornstarch all at once and stir until the dough pulls away from the sides of the saucepan.
Remove from heat and add the eggs one at a time, mixing each time. Mix vigorously, as the elasticity of the dough forms at this stage.
If there are too many lumps in your dough, feel free to blend it.
Using a piping bag or spoons, shape the choux to your desired size. Beat the egg and brush the choux with it, rounding their shape nicely.
Bake for 15 minutes at 390°F (200°C). Be careful, at the end of baking, do not take them out of the oven directly, as they may deflate. Leave the oven door ajar for 10 minutes before removing them.
And there you have it, your gluten-free cream puffs are ready to be enjoyed!
Observations
Eggs: They are the star ingredient of this recipe. Incorporate your eggs vigorously for a more elastic dough that rises better.
Baking: The choux puffs up due to the evaporation of water during baking. Cracking the oven door at the end of baking allows moisture to escape slowly. If you take the choux out of the oven directly, they will surely deflate!
Éclairs: With this recipe, you can transform your choux into éclairs ;-) Just fill them and add a glaze on top ;-)
Without a piping bag - Shaping the choux: You can use spoons. Make sure to give your choux the roundest shape possible.
Without a piping bag - Filling: Just cut a top off your choux and fill it with a small spoon.
