gluten free pâte à choux
#glutenfree Pâte à Choux, sure…yeah, that’s do-able! It’s a thing, just Google it. Oh wait, you’re here. As Marie Forleo says, “everything is figureoutable.” Here in the test kitchen, composed of me and B, we have the recipe for you! Of course, of course, this is part of the gluten free series, but it can be made with all that glue (gluten) and nothing changes: the technique, the flavor, the look will be all the same. Okay, enough from us, onto the deliciousness below.
Happy Barking!
Recipe
Gluten Free Pâte à Choux
1 stick unsalted butter, cut into cubes
1 teaspoon sugar
1/2 teaspoon salt
4 eggs
1 egg, for an egg wash
Directions
Combine butter, sugar, salt, and 1 cup water to a saucepan.
Bring to a boil. Once at a boil, remove from the heat.
Using a wooden spoon, quickly stir in the flour until combined and return the pan to the stove.
While stirring continuously, cook the mixture until it pulls away from the sides. Since this is gluten free a film will not form, rather a small amount of liquid will form at the bottom. This whole process should take about 3 minutes.
Remove from the heat, add to the bowl of a stand mixer, and allow to cool for 3 minutes.
With the paddle attachment, mixing on low, add the eggs, one at a time. Allow one minute between mixing to ensure each egg is incorporated.
Transfer the pâte à choux to a pastry bag with a 1/2 inch plain round tip (or gallon size ziplock bag with no tip but a corner cut off).
From here you can make any of the recipes that call for Pâte à Choux!
Because the gluten-free choux can be a bit thicker, some piping motions may need to be slightly altered. For example, to make a circular mound for a cream puff, the dough might be too thick for the standard circular motion, so just pipe, holding pastry bag upright and keeping pressure consistent, lifting while a mound emerges. If needed after piping, you will be able to gently reshape them with damp hands should they not come out the right shape prior to baking.
