Choux pastry was one of my specialities before I learned that I was coeliac. So it was one of the first things I converted to gluten-free 🙂 The most important thing to make gorgeous looking choux is picking the right rice flour. It needs to be finely ground, and I prefer mine whole and organic. If your choux collapse or don’t rise, it’s probably due to the flour. Unfortunately in this case, it’s trial and error 😉
Ingredients: (For 45 choux)
- 3 eggs + 1 egg
- 100g of rice flour
- 2g of salt
- 10g of sugar (optional)
- 60g of butter
- 200ml of water
Preparation: 15 minutes
Baking: 35 minutes – 200°C (400°F) then 25 minutes – 150°C (300°F)
- Preheat your oven to 200°C.
- In a saucepan, add the water the salt and the butter (the sugar too for sweet choux).
- Heat up slowly to melt the butter completely before the water simmers.
- Add all the flour in one go and mix immediately with a spatula.
- Mix energetically to “dry” the preparation on the sides of the saucepan for about 3 minutes.
- Take it out of the heat and transfer into a bowl.
- Add the 3 eggs one by one and beat them in the hot mixture energetically so they don’t cook.
- Place the dough in a pastry bag and create small round choux the size of a teaspoon on a tray covered with baking paper. Place them with at least two fingers between them so they don’t merge together while they bake.
- Use all the dough as soon as possible for better results.
- Beat one egg and paint the choux with it.
- Bake at 200°C (400°F) for 35 minutes then lower the heat to 150°C (300°F) without opening the oven door and dry the choux for 25 minutes.
- Let the choux cool down on a grill and use within two days.
Last tip: You can fill the choux with anything you like, salty or sweet. This recipe can be used for Saint Honoré cakes, cream puffs, croquembouches, or salty treats filled with cream cheese.