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gluten free Choux Pastry shells filled with whipped cream and topped with powdered sugar for Cream Puffs

Gluten Free Cream Puff Recipe

4.80 from 10 ratings
This easy Gluten Free Cream Puff recipe is made with gluten free Choux Pastry shells and homemade whipped cream. They’re a satisfying sweet treat!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 2 dozen
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Ingredients

For the Choux Pastry Shells

  • 1 cup gluten free flour blend see notes
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter
  • 1 cup water
  • 4 large eggs room temperature

For the Whipped Cream

Instructions

  • Make the Choux Pastry
  • Preheat oven to 400 degrees F and line 2 half sheet pans with parchment paper or silicone baking mats.
  • In a small bowl, mix together your gluten free flour and xanthan gum and set aside.
  • Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
  • Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
  • Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
  • With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.
  • Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
  • Transfer the dough into a piping bag fitted with a large round tip. Pipe into rounds about 1 1/2 inches wide (about 1 heaping tablespoon of dough) or use a medium scoop to portion the dough. Space the rounds about 2 inches apart to allow for the pastry to puff while baking. Use kitchen shears to help snip the end of the pastry, if desired.
  • Once you've piped your rounds, dip your fingers in a small bowl of water then smooth out the top of the pastries. You want the surface of the dough as smooth as possible. This will prevent any points from burning and will help form a nicely shaped pastry.
  • Then sprinkle a very small amount of water over the pastry dough/baking sheet - you shouldn't be leaving large puddles of water, just enough to mist the baking sheet.
  • Bake the Choux Pastry for 25-30 minutes at 400 degrees. Then, remove from the oven and use a sharp knife to quickly poke a hole in the side of each pastry to help the steam release. Return the pastries to the oven, turn the oven off, and leave them in there for another 5 minutes. When done, the pastries should be dry in the center and hollow on the inside. You can leave them in the oven for an additional 30 minutes to an hour to completely dry them out, just make sure the oven is off.
  • Remove the baked pastries from the oven and cool completely on a wire rack before filling.
  • Make the Whipped Cream
  • Add the heavy whipping cream, vanilla extract, and powdered sugar to a large bowl.
  • Beat until medium peaks form (halfway between soft and stiff).
  • Serve immediately or refrigerate up to 2 hours before serving.

  • Assemble
  • Use a paring knife or a serrated knife to cut the top 1/3 off of each pastry shell.
  • Pipe the whipped cream into the pastry bottoms using a piping bag fitted with a round tip.
  • Place the tops back on each pastry and then dust the tops of the pastries with powdered sugar. Serve immediately. If serving later, place the cream puffs in the refrigerator after filling and then dust with powdered sugar just before serving.

Video

Notes

  1. Watch the VIDEO in the blog post for step-by-step visuals on how to make this pastry.
  2. The recipe yield varies based on the size of pastry you're making but this recipe makes enough for about 1 1/2 to 2 1/2 dozen round pastries. If you use a scoop instead of piping, you'll have closer to 1 1/2 dozen.
  3. I used my Nightshade Free Flour Blend. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
  4. The water sprinkled on the pastry dough will create steam in the oven to help the pastries rise and puff.
  5. Choux Pastry is best eaten the day it's baked but the unfilled pastries can be stored at room temperature in an air-tight container. To re-crisp the shells, bake them for 5 minutes at 350 degrees.
  6. To freeze the dough, shape and smooth the Choux Pastry on a baking sheet lined with parchment paper or a silicone mat. Then freeze until the dough is frozen solid. Transfer to a freezer safe bag and keep frozen for up to a month. Bake from frozen when ready to bake - do not thaw before baking.
  7. Baked and un-filled shells can also be frozen. Defrost at room temperature then re-crisp them in the oven at 350 degrees for 5 minutes.

Nutrition Information

Serving: 1g | Calories: 104kcal

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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