Choux Pastry- Gluten-Free
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
10-20 pastries
- Serves:
- 5-10
ingredients
directions
- Preheat oven to 220°C or 420°F Line two cookie sheets or baking trays with baking paper.
- Double sfit together the flours.Set aside.
- Add the water and butter to a saucepan. Place over heat until the butter has melted.
- Add all of the flour at once to the water/butter mix. Remove from heat and stir vigorously until the mixture is smooth. It will be very lumpy at first but should smooth out. Stir vigorously and quickly.
- Transfer the mix to the bowl of an electric mixer. Beat on low and add both eggs- one at a time. For a sweet dough add the sugar between adding the first and second egg.
- Beat well between adding eggs. (You can do this step by hand but it is so much easier using the electric mixer).
- Beat at a medium speed until the dough becomes very smooth.
- Use a piping bag or spoon to from desired shapes onto the baking trays. The pastry will at least double in size during the cooking.
- For the optional glaze- Mix the egg yolk and water. Brush lightly over the tops of your pastries.
- Bake approx 25 minutes or until the pastries have risen and are nicely browned.
- Remove from oven and cut a small slit into the side of eaach pastry to allow the steam to escape. This helps to stop the pastries being soggy inside.
- File with savoury or sweet fillings as desired. Top with chocolate or icing sugar if desired.
- Options for filling- custard, cream, savoury chicken filling, berries and cream, vanilla yogurt and strawberries.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free