Gluten free Cream puffs and eclairs are one of the most elegant desserts! With a drizzle of chocolate ganache or salted caramel, or whatever you fancy. Making cream puffs and eclairs doesn’t have to be a daunting task. One simple dough recipe (pate choux) and you can easily pipe it into any shape you want.
Gluten free cream puffs and eclairs are some of the easiest shapes to pipe. Dots and lines, it doesn’t get any easier than that! I used a large french tip to pipe my cream puffs and eclairs, which is why you can see those little faint ridges. The dough puffs up a lot when you bake it, so the ridges aren’t as distinct. I just love how fancy they look!
When baking gluten free cream puffs, eclairs, or anything made from pate choux dough it is very important that you let the the oven preheat BEFORE you put the dough in the oven. The dough puffs up because as the moisture in the dough heats up it creates steam which lifts the dough up and fills the inside of the gluten free cream puff or eclair with air.
It is also important not to under-bake your gluten free cream puffs puffs. I’ve found that when I under bake them the quickly deflate, and then where are you supposed to put the whipped cream?
I really love how versatile gluten free cream puffs are, and pate choux in general. This time I filled my gluten free cream puffs with whipped cream, sweetened with just a touch of powdered sugar and a dash of vanilla.
I drizzled the tops with some chocolate ganache and salted caramel just for fun!
You can also fill cream puffs with pudding, custard, mousse, or one of my favorites: go for a savory approach and stuff it full of chicken salad. The possibilities really are endless!
- ½ cup (1 stick) butter or dairy-free butter substitute (like Earth Balance, Melt, or Coconut Oil)
- 1 cup water
- ¼ teaspoon salt
- 1 cup my GF Rice Flour Blend
- ¾ teaspoon xanthan gum
- 4 eggs
- approx 3 cups of your desired filling choice whipped cream, pudding, mousse, citrus curd, or savory chicken salad(I used whipped cream today)
- Optional- powdered sugar, salted caramel, or chocolate ganache for topping
- In a saucepan over medium-high heat bring the butter, water, and salt to a boil.
- Remove from heat and immediately stir in the GF flour blend and xanthan gum, working quickly to avoid large lumps. The dough will pull away from the sides of the pan and appear quite gummy.
- Let cool at least 10 minutes and then beat in the eggs one at a time until smooth. (I find using a mixer, heavy duty hand or transferring the mixture to the bowl of your stand mixer, is easiest.)
- Load the dough into a piping bag fitted with your tip of choice (I used a french tip) OR a large ziploc bag with the corner snipped off.
- Preheat your oven to 400F. Line your baking sheets with parchment paper or silicone baking mats.
- Pipe your dough onto the prepared baking sheets leaving at least 3 inches between shapes.
- Pipe approx 1 heaping tablespoons worth of dough into a ball shape (hold bag perpendicular to pan, pipe and then release. You can smooth the top off using a slightly wet finger)
- Pipe just as the cream puffs but use about half as much dough, about 2 teaspoons worth.
- Pipe a line of dough approx 1 inch tall, 1 inch wide and 3 inches long, OR make them larger and pipe 1½ inches tall, 1½ inches wide, and 5-6 inches long
- Bake for approx 30 minutes, the dough will be a darker golden brown and firm to the touch and the puffs will have risen quite a bit. If you make larger eclairs or larger cream puffs they may require slightly longer baking time.
- Let cool completely. Split in half, scrape out any soft dough, and fill with your desired filling. Alternatively fill using a pastry bag fit with a round tip.
- Dust with powdered sugar or drizzle with ganache or caramel sauce.
Linked up at Gluten-Free and DIY Tuesday, Gluten-Free Fridays, Real Food Recipe Roundup, Tuesday Good Eatin,Gluten-Free Wednesdays, and Allergy Free Wednesday.