Gluten-free choux pastry – Cream puff dough –
The cream puffs are not the simplest thing to make, but when you see them rise in the oven and that they remain the same at the end, is an unbelievable satisfaction!
Gluten-free choux pastry – Cream puff dough
Preparation time 1 hour.
Ingredients 22-24 cream puffs:
2,5 dl of water
70 g of butter
125 g of gluten-free flour (I used the BiAglut flour)
1 pinch of salt
Put the water in a saucepan on the fire, the butter and a pinch of salt. Once the butter is melted, remove from heat and pour the sifted flour, stirring vigorously.
Put again on the fire for a few minutes, until the mixture will detach from the edges to form a ball and sizzle slightly.
Remove from heat, place in a bowl and let it cool; incorporate the eggs one at a time. Mix well with whips to have a smooth mixture.
Line the baking tray with baking paper. Place the mixture in small spoonfuls on the baking sheet (or with a syringe with smooth nozzle), distancing them well (about 4 cm in diameter make fairly large puffs, about 6-7 cm in diameter).
Bake in a hot oven at 200°C for about 10 minutes, then lower to 180°C for further 10 minutes and then at 160°C for another 5 minutes. Let them cool in the oven with the door half open.
This is a classic cream puff filled with custard, with a glaze of icing sugar above.
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