Homemade gluten free cream puffs / profiteroles filled with vanilla whipped cream + a sprinkle of icing sugar and drizzle of Nutella on top

Gluten Free Cream Puffs / Profiteroles {+ Pastry Cream}

How to make gluten free cream puffs at home. Not only is it a delicious French dessert and up there with some of the best in my opinion, but it’s also a lot easier to make than you may think.

So… I’m a bit obsessed with choux pastry at the moment in case you hadn’t already noticed! ? It’s just so easy to make and the base for so many sweet (and even savoury) delights that it does make me wonder why I missed out on all of these delicious pastries for so long when I really didn’t need to. And so I had leftover pastry cream (from the filled churros doughnut holes that I posted on Instagram last weekend – recipe here) and decided to put it to good use by making cream puffs!

Gluten free cream puffs filled with pastry cream and covered in a dusting of icing sugar.Gluten free cream puffs filled with pastry cream and covered in a dusting of icing sugar.

Tips:

1. Don’t add the eggs too soon. You want to make sure that the dough has cooled down enough first (it should be lukewarm) otherwise the heat will start cooking the eggs.

2. I filled mine up from the bottom of each pastry using a piping bag, but you can simply slice the top open and fill them up that way.

3. You can use raising agents. I know choux pastry is normally made with plain flour and the rise is all about the eggs… but I often find that gluten free flours can benefit from a bit of an extra push in order to rise properly. So I used self-raising flour for these and the result was perfect. Very puffy, light and with proper large pockets of air inside.

Gluten free cream puffs | Inside textureGluten free cream puffs filled with pastry cream and with a dusting of icing sugar on top.

For other homemade gluten free pastries ideas, I made a complete list of 30+ gluten free pastry recipes which you can also check out. 👈😊

Gluten Free Cream Puffs Recipe:

Gluten Free Cream Puffs / Profiteroles {+ Pastry Cream Filling}
 
Prep time
Cook time
Total time
 
How to make gluten free cream puffs / profiteroles at home. Not only is it a fabulous French dessert and up there with some of the best in my opinion, but it's also a lot easier to make than you may think!
Author:
Recipe type: Baking
Cuisine: French
Serves: 15 large cream puffs or many more small ones
Ingredients
For the cream puffs/profiteroles:
  • 85g self-raising flour blend (I used Doves Farm)
  • ½ tsp sugar
  • ½ tsp xanthan gum
  • Pinch of salt
  • 50g unsalted butter
  • 150g whole milk
  • 2 to 3 large eggs
For the pastry cream:
  • 320ml whole milk
  • 2 egg yolks
  • 1 Tbsp unsalted butter
  • 20g cornflour
  • 80g sugar
  • 1-2 tsp vanilla extract (or any other flavouring)
For whipped cream:
  • 300ml double cream / heavy whipping cream
  • 4-5 Tbsp icing sugar
  • 2-3 tsp vanilla extract (optional)
Notes
BAKING INSTRUCTIONS:

220C (425F) for 10 mins
+
175C (350F) for 20 mins
+
20 mins sitting in the oven (door opened/heat turned off)

How to make gluten free cream puffs / profiteroles | step by step guide

Directions

Preparing the choux pastry:

  1. Pre-heat the oven to 220C and line a baking tray with parchment paper.
  2. Mix the flour, xanthan gum, sugar and salt in a bowl.
  3. Add the milk and butter in a saucepan and turn the heat on to medium/low, stirring constantly. Then once you reach a light simmer and the butter has fully melted, turn the heat off.
  4. Immediately add the dry ingredients and stir until the dough comes together, with a spoon or spatula. Then turn the heat back on and cook the dough briefly on medium/low, mixing constantly, to get a dryer dough / get rid of any excess liquid. Then transfer it back into the bowl and allow it too cool down before carrying on with the next step. Don’t rush it, you don’t want the heat to start cooking the eggs (which we’re adding next).
  5. Once the dough is lukewarm, add the eggs little by little (beaten in a bowl first) and mix with a spoon, spatula or an electric hand mixer (with mixing paddle attachments; not whisks) on low speed. At first it will look lumpy and not at all like dough, but this is normal. Keep on mixing until smooth. NOTE: add the eggs slowly until you reach the perfect texture i.e. the dough should be wet enough to run downwards when you hold the spatula up, but solid enough not to actually drip into the bowl (like in the picture collage above). This quantity will vary for everyone depending on what flour blend you use and how much liquid was left in your dough before adding the eggs.

 

Making the cream puffs:

  1. Transfer the dough into a piping bag with a large nozzle and pipe the dough onto the baking tray (little balls, about 1.5 to 2 inches wide). Note: leave enough space between each creme puff to allow for spreading.
  2. Shape the cream puff with your fingers. Note: wet your hands first to prevent sticking.
  3. Brush a bit of milk on top with your fingers or a pastry brush.
  4. Bake on the middle shelf for 10 minutes at 220C (425F), then turn the heat down to 175C (350F) and cook for another 20 minutes.
  5. Turn the oven off, open the door and let the cream puffs sit in the oven for another 15-20 minutes, until they’ve cooled down. Note: you can also poke a hole a the bottom of each cream puff which helps them dry out inside in the process.How to make gluten free cream puffs.

 

Filling and decorating the cream puffs:

  1. Poke a hole at the bottom of each cream puff and fill them up with a filling of your choice using a piping bag (with a small nozzle). Alternatively, you can slice the top open, add the filling and place the top back on. Note: for a tutorial on how to make the pastry cream, check out my churro donut holes recipe {here}.
  2. Add a dusting of icing sugar on top or any icing of your choice.How to make gluten free cream puffs | filling the cream puffs with pastry cream and adding a dusting of icing sugar on top

Enjoy!

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