Gluten-Free Choux Pastry



Have I mentioned my love (maybe slight obsession) with the British Baking Show. Ever since I first watched it, I have been hooked on the choux pastry-eclairs. I don’t know why I gravitated towards them so strongly. But I just HAD to make them. My mind raced with all kinds of flavor profiles.

But then some doubt set in, which kept me from making them for so long. I’ve never even made a regular eclair, actually I’ve never even eaten one. I had no reference point, even if I made them, if they are any good. Plus I have never made a pastry that you cook on the stove top. And I gave a half-hearted attempt at making it in the Fall.

So I left it alone for a few months. Then last month I was feeling it. I wasn’t even planning on making choux pastry, but I just knew it was the day to fully dive in!

I was pleasantly surprised. I filled them two separate ways (which I will be sharing later this week), one blackberry and another lime meringue. So good. The pastry had a nice crunch on the outside.

The blackberry was hands-down my favorite, the berry and homemade whip were so refreshing and good. The lime was tasty, and although I like torching meringue, I don’t like eating it as much (although it is steadily growing on me). The lime curd, though is some other level deliciousness. I currently have some chilling in my fridge from some pie pops I made, and the other day I may have just eaten a small spoonful of just curd. It is that good.

The wonderful thing about this, is that there are so many ways to enjoy them. You can also make them into cream puffs, same dough. You’ve got to eat them quickly though, while the dough still has that outer layer crunch.

Some flavor combos I had running through my mind: Sweet Potato Cream with Pralined Pecans and a Toasted Marshmallow Top, Pistachio Paste with Rose Topping, Cherry Pie Filling with Chocolate Ganache Topping, Lemon Curd with fresh Blueberry and a White Chocolate Glaze, Triple Chocolate, Boston Cream, Coconutty, Lavender Blueberry with a Chocolate Ganache, and a take on Carrot Cake with a beautiful Cream Cheese swirly top! Just a few ideas, which is the fun part. And you can plug in your favorite flavors: pumpkin, plums, apple, caramel, etc

20180309_111222Gluten-Free Choux Pastry

  • 2/3 cup water
  • 2 oz. butter
  • 1/3 cup tapioca flour
  • 1/3 almond flour
  • 2 eggs
  • pinch of salt

Let’s Make it Happen: In a saucepan, bring water and salt to a boil. Add butter and boil again. Shift the two flours. Once it has boiled, turn down heat. Add the flours and stir really hard to combine. Return to the heat and mix for another minute until the dough begins to pull away from the sides and bottom of the pan. Remove from the heat. Allow to cool for a few minutes.

Transfer the dough to a stand-up mixer. Add the eggs one at a time. Beat until the dough is smooth and glossy. Cover and refrigerate.

Preheat oven to 425. Place the dough into a piping bag. Pipe even lines, the same length. Leave space in between for them to grow. I took my finger with a little water and smoothed the tails on the end.

Bake for 15 to 20 minutes until crispy and dry. DO NOT open the oven while baking. I know the temptation is real, but you don’t want to deflate your hard work. Cut a little slit in the sides of each éclair. Bake for 5 more minutes.

Cool and fill. Then eat and enjoy!

Hang in til tomorrow and I’ll share with you how I filled mine.


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