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

Ingredients:
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.