Classic Pate A Choux

Master this easy Gluten Free Choux Pastry and you can make many pastries that you were scared or wouldn’t dare to make with gluten free flour.
Our number 1 voted 1:1 all purpose flour is perfect for this kind of pastries✨
Pipe logs and fill them with pastry cream for eclairs, cream puffs and profiteroles.
We filled the pate a choux with Chantilly cream

Choux Pastry Dough:

1/2 cup (110g) water
1/2 cup (110g) milk
8 tablespoons (113g) unsalted butter
1/2 teaspoon sugar
3/8 teaspoon salt
1 cup Extra White Gold 1:1 All Purpose Flour (140g) 
5 large eggs

Chantilly Cream :

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

How To Make?

  1. To make the choux pastry: Combine the water, milk, butter, sugar and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.

  2. Remove the pan from the heat and add Extra White Gold AP flour all at once, stirring  with a wooden spoon.

  3. Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.

  4. Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 6 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.

  5. Using the electric mixer or a large mixing bowl: Transfer the warm flour mixture to the bowl of a stand mixer. Beat in the eggs one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. Beat for about a minute after adding the last egg.(You will probably need 4 eggs and a few tablespoons of the last fifth egg).

  6. To bake with choux pastry: For cream puffs and profiteroles, use Wilton 1 A piping tip. Pipe 2-inch mounds about 3 inches apart. You could also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each mound with egg wash. 

  7. Bake for  18-20 minutes. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
  8. Split open pastries and fill with cream, ice cream, Chantilly cream. You can also poke a hole in the pastries and pipe the filling inside. Cover and store leftover filled pastries in the refrigerator for up to 3 days.


Chantilly Cream:

Using a  stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.








I thought it was going to be difficult to follow, but it was not. My family loved it. My only suggestion is when piping cream puffs make them large with height. Otherwise, the cream puffs will be small and flat.


They look amazing! Must try!

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