Posted in Recipes
Gluten Free Choux Pastry for Doughnuts and Cream Puffs
I published a teaser for this some months ago when we made the first batch of cream puffs. It’s taken a few tries- oh, ok, quite a few tries- to get this down to a simple and repeatable experience anyone in the house can make.
The biggest issue was a procedure problem with the starter recipe, which had us use a food processor instead of a stand mixer for the final mixing. This inevitably ended with batter going into the center hole of the food processor and making an icky mess that was devilish to clean up. In frustration we tried working the whole thing in the stand mixer, and it worked fine! One less appliance to clean, and an icky mess averted.
The base recipe here is for something called a choux pastry. It’s one of the oldest recipes for a pastry dough, dating back to 1840. This pastry is the basis for many sweet pastries, including cream puffs, profiteroles, beignets, crueller style doughnuts, eclairs, and churros.
The dough itself isn’t sweet however, and can be used for many applications. It can be wrapped around cheese to melt in the baking, used as buns for sandwiches of various sorts, and David has all sorts of ideas for savory applications.
Today I’m publishing the cream puff shells. I’ll add the doughnuts in a day or so.
Recipe for Choux Pastry, baked into shells
- Large baking sheet
- Slipat mat or parchment paper
- Stand mixer
- 1 tablespoon sorghum flour
- 2 tablespoons tapioca flour
- 5 tablespoons cornstarch
- 1 teaspoon xanthan gum
- 2 large eggs + 1 egg white (or more, for 3/4 c.)
- 3/4 teaspoon baking powder
Heated Wet Ingredients:
- 5 tablespoons unsalted butter
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons water
- 2 tablespoons half n’ half
- Preheat oven to 425ºF, and line a cookie sheet with a silpat or parchment paper and set aside.
- Set up Stand Mixer with paddle or dough hook. Leave standing ready with lid removed in a place convenient to the stove.
In a small bowl combine the dry ingredients and mix well.
Break eggs into a measuring cup, adding whites until 3/4C egg, then whisk them. Add baking powder, and whisk some more. The egg will develop weird lumps; it’s supposed to do that.
In a heavy-bottomed saucepan, melt the butter, water, half n’ half, sugar and salt over a medium-low flame until the butter has melted completely and the mixture has just come to a gentle boil.
Add the dry ingredients and stir, scraping bottom and sides, until the dough has collected into a single lump.
Immediately transfer dough to the stand mixer, and pulse for at least 20 seconds to cool.
Pour egg mixture slowly into the stand mixer while it’s running. Continue blending until you have a thick, smooth sticky paste: a minute or so.
Drop spoonfuls of dough onto the cookie sheet; the recipe should make about 12. Flatten and smooth the puffs into the shape you want. Long and skinny for éclairs, or round for puffs.
Bake for 15 minutes at 425ºF, then lower oven temperature to 375ºF and bake for 10 minutes more. NOTE: opening the door to the oven will cause the puffs to collapse. Resist the temptation.
Makes 12 large cream puffs.