Today I have a lovely recipe that I’m so happy to share with you and it’s for something I’ve been meaning to make for ages: gluten free chocolate choux pastry! Most importantly, one that yields a perfectly puffy and airy on the inside texture which you can use for a multitude of recipes from eclairs, profiteroles, choux buns, cream puff and churros.
Every time I post any choux pastry based desserts on instragram, I realise that this is something a lot of gluten free people miss… and I swear nobody believes me when I say that they’re actually easy to make. They really are. And the ingredients for choux pastry are super basic; no fancy expensive ingredients needed. So if it’s something you miss, give it a go. You might surprise yourself. 🙂
To me it’s the perfect base for any dessert because:
1) choux pastry tastes amazing (obvs).
2) best of all, without the need for excessive amounts of flour and sugar.
3) I repeat, they’re actually quick and easy with a bit of practice. 😉
For a plain choux pastry, you can check out my profiteroles/cream puffs recipe.
- 50g butter
- 180g whole milk (or water)
- 85g gluten free all purpose self-raising flour (I used Doves Farm)
- 30g cocoa powder (6 tsp)
- 1 + ½ tsp sugar
- ½ tsp xanthan gum
- Pinch of salt
- 3 large eggs (more or less)
- Run the cocoa powder through a sieve to remove any potential lumps and then mix with the rest of the dry ingredients in a bowl.
- Warm up the butter and milk (or water) on low heat in a non-stick pan until the butter has fully melted and you reach a very light simmer.
- Immediately add the dry ingredients and mix with a spatula until the dough comes together. Then cook the dough briefly (still on low heat), mixing and mashing it constantly until you get a dryer dough / get rid of excess liquid (see the picture collage below).
- Then transfer your chocolate choux pastry back into the mixing bowl and allow it too cool down before the next step. Don’t rush it as we're adding the eggs next and we don't want the heat to start cooking them.
- When your dough is lukewarm, add the eggs little by little (beaten in a bowl first) and mix with a spatula. At first it will look lumpy and not at all like choux pastry, but it's normal. Keep on mixing until smooth. NOTE: The ideal egg quantity will vary for everyone depending on what flour blend you use and how much liquid is left in your dough before adding the eggs. So add the eggs slowly until you reach the right 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 below).
220C (425F) for 10 mins
175C (350F) for 20 mins
20 mins resting in the oven (with the door opened and heat turned off)