Friday 2 August 2013

Gluten-free Cream Puffs (Profiteroles)

Before i found my allergy to gluten i was in love with the frozen cream puffs you buy from the supermarket! Sadly now no one makes gluten free versions however this gave me the exciting task of making them for myself and i was pleasantly surprised at how easy they were and how well they turned out for my first time making them!

Gluten-Free Cream Puffs

Adapted from Martha Stewart’s Cooking School

Makes approx 3 dozen puffs
For Pâte à Choux 

1 cup + 2 tsp water

1/2 cup unsalted butter
1 tsp granulated sugar
1/2 tsp salt
1 cup gluten-free all purpose flour
5 large eggs

For the cream puffs

1 recipe pastry cream (follows)

1/3 cup heavy cream
1 egg+ 1 Tbsp water
cooking spray 

Preheat the oven to 200°c with a rack in the center position and line 2 baking sheets with baking paper. 
To make the pâte à choux: Combine 1 cup of water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from the heat. Use a wooden spoon to stir in the flour, when it is completely incorporated return to the heat. 
Dry the mixture by stirring constantly over heat until it pulls away from the sides and the liquid has cooked out, about 4 minutes. (I literally had a puddle of water in the bottom of my pan that was separated from the ball of dough. At this point it is supposed to look like a big blob, appetizing, right?)
Transfer the mixture to the bowl of an electric mixer with the paddle attachment, and mix on low speed for a few minutes to cool slightly. 
Add 5 eggs, one at a time mixing until each addition is incorporated.
 Once all of the eggs are incorporated you can test the batter by touching it with your finger or a rubber spatula, if a sticky ribbon forms when you pull away the batter is perfect. If not, add the extra 2 teaspoons of water one at a time, mix thoroughly and test again after each addition. You are looking for a batter that is smooth and shiny and creates a sticky ribbon. If your batter at this point is still not creating a sticky ribbon you can add water a 1/2 teaspoon at a time until it does.

Fill a pastry bag fitted with a plain round 3/4-inch tip with the pâte à choux, and pipe 1 1/2 inch rounds onto the prepared baking sheets using your flour circles as guides. Beat together the remaining egg and tablespoon of water; use your finger to rub the egg mixture over the cream puff, smoothing the ridges and flattening the tip.

Cover one baking sheet with lightly oiled plastic wrap and place in the fridge. Bake the remaining sheet pan in the oven at 200°c for 15 minutes; reduce heat to 180°c and bake for an additional 15-20 minutes, or until the puffs are golden brown. Transfer to a rack to cool completely. Return the oven to 200°c and repeat the baking process with the second sheet pan.

Pastry Cream:
2 cups whole milk
1/2 cup sugar
1 vanilla bean, halved lengthwise and scraped
pinch of salt
3 large egg yolks
3 Tbsp. plus 1 1/2 tsp. cornstarch
2 Tbsp. unsalted butter, cut into small pieces

Bring milk, 1/4 cup of sugar, vanilla seeds, and salt to a simmer in a saucepan over medium heat, whisking to disperse seeds.
Whisk the egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in the cornstarch, 1 tablespoon at a time. Ladle a 1/2 cup hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Add the remaining milk mixture 1/2 cup at a time whisking constantly. When the milk and eggs are completely incorporated return all of the mixture to the saucepan and heat over medium-high heat, whisking constantly, until the mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2 minutes. Remove from heat and stir in the butter. *Think warm vanilla pudding consistency.
Transfer the mixture to a bowl and place plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until cold. Pastry cream will keep for a few days in the refrigerator.

To fill and finish; whip heavy cream to medium peaks in a small bowl, stir pastry cream to soften and add the whipped cream to the pastry cream in two batches, folding to combine. Fill a pastry bag fitted with a plain round tip with the pastry cream mixture. Insert the tip into the bottom of each puff, and fill. Wipe of any excess cream that overflows from the bottom of the puff and serve immediately. These puffs will keep for a few days in the refrigerator tightly wrapped.

For those who love chocolate (this should be everyone) Melt 200g of dark chocolate over a double boiler. Leave to sit and cool, and drizzle over cream puffs


I have made these to submit t to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker - See more at: Cheek out the link!!


  1. Hi Charlotte, this gluten-free cream puffs look amazing and delicious! I think I can pop tons of them into my mouth non-stop :)

    I am currently hosting a Choux Party event looking for foodies who blogged about choux recipes in Aug 2013. I hope you will join me in the Choux Party by submitting your post! Do read here for more details on how to participate in the event:

    I hope you will join and have a great week ahead!

    1. Have just emailed in! Thanks Jasline, loving your blog!

    2. Hi Charlotte! Thank you very much! :)