Gluten-Free Choux with Vanilla Cream
Choux pastry may sound intimidating, but this gluten-free version is easier than it looks—and even more rewarding.
These golden puffs are crisp on the outside, airy on the inside, and filled with a smooth, creamy vanilla custard. Topped with a delicate crackle layer (craquelin), these elegant pastries make a perfect afternoon treat or dessert centerpiece.
Nutrition
per serving (≈86g)Instructions
22 stepsPrepare the Craquelin
Gather your required ingredients.
In a bowl, combine the sugar, rice flour, and softened butter.
Mix until a dough forms. Roll the dough between two sheets of parchment until it is roughly 2–3 mm thick.
Freeze for at least 30 minutes. Once firm, cut into small circles using a circular ring mold or metal cookie cutter (approx. 3.5 cm) and keep frozen until ready to use.
Make the Choux Pastry
Preheat oven to 190°C (375°F). Line a baking tray with parchment.
In a saucepan, combine the milk, water, butter, and salt. Bring the contents to a boil.
Remove the mixture from heat, and immediately stir in all flours (rice, tapioca, corn).
Return to medium-low heat, and cook while stirring until the dough forms a ball and pulls away from the sides (1–2 min).
Transfer the mixture to a mixing bowl, and allow it to cool for 5 minutes.
Gradually add the eggs individually, mixing well after each addition, until the dough is smooth, shiny, and pipeable. To check the right consistency of the dough, stretch it between 2 fingers. If it’s stretching and flexible, you will get the prefect choux.
Pipe 4–5 cm rounds onto the baking sheet.
Top each choux with a frozen craquelin circle.
Bake for 30–35 minutes or until puffed and golden. Cool completely before filling.
Make the Vanilla Pastry Cream
In a bowl, whisk together the eggs, corn starch, and sugar.
In a saucepan, bring the milk to a simmer with salt and vanilla.
Slowly pour the hot milk into the egg mixture while whisking.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Remove from the heat and whisk in the butter until smooth.
Cool to room temperature, then refrigerate until fully chilled.
Assemble
Transfer the chilled pastry cream to a piping bag.
Poke a small hole in the bottom of each choux puff and pipe in cream until filled.
Dust with powdered coconut milk or serve as is.
Recipe Notes
Storage Tips:
➥ Store filled choux in the refrigerator for up to 2 days. Unfilled puffs can be frozen and reheated to crisp up before filling.
Enjoy your bakery-worthy gluten-free choux pastries!
