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Gluten Free Choux Pastry

Makes 18 choux buns

A special occasion pastry that can be filled with sweet or savoury fillings. Choux pastry is used to make gluten chocolate profiteroles and gluten free chocolate éclairs

Free from Gluten, Soya, Wheat, Nuts


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Choux Pastry

  1. Line a large baking tray with parchment and preheat the oven.
  2. Sift the flour onto a plate and sprinkle the sugar over the top. Set this aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, quickly add the prepared flour and mix together well.
  6. Return the pan to a gentle heat, stirring vigorously for 30 seconds to make a soft dough.
  7. Remove the pan again, add half the prepared egg and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Spoon or pipe the dough into your chosen shape on the prepared baking tray.
  2. Bake for 15 - 35 minutes according to size and until golden brown and dry on the inside.
  3. Remove the tray from the oven and make a cut in the side of each choux bun to allow the steam to escape, and transfer to a wire rack to cool.
  4. When completely cold slice and fill the buns with a sweet or savoury filling.


Large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

15-35 minutes
My first attempt at any gf baking and this recipe seems just the ticket. I would say, for making eclairs rather than profiteroles, it may be worth dropping the oven temperature slightly and going for a longer bake - mine were still a bit gooey inside. Thank you Doves Farm!
By Liz
14 Dec 2019

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