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Gluten Free Choux Pastry Recipe with Dairy Free Custard Filling

Gluten Free Choux Pastry Ingredients

  • 1/2 cup Coconut Oil
  • 1/2 cup Almond Milk
  • 1/2 cup Water
  • 1/2 tbsp Cane Sugar
  • Pinch of Fine Sea Salt
  • 1/2 cup (65g) Masa Harina
  • 1/2 cup (90g) Sweet White Rice Flour
  • 1/2 cup (60g) Tapioca Flour
  • 1 tsp Guar Gum
  • 3 Eggs

Pastry Instructions

  • Preheat oven to 400
  • Add all ingredients except the eggs into a stand mixer and combine at low speed using a paddle attachment
  • Turn off the mixer
  • In a separate bowl, whisk the eggs vigorously
  • Turn the mixer on to medium speed and slowly add the eggs
  • Mix on medium speed for an additional minute until thoroughly combined
  • Prepare 2 medium-sized baking sheets that will fit side by side in your oven
  • Line both baking sheets with parchment paper
  • Equally space 1 tbsp portions of batter on the parchment paper roughly 1 inch apart, around 16 portions on each sheet for a total of 32
  • Bake at 400 for 30 minutes without opening the oven door
  • Turn off the oven and open the door slightly, then let the puffs cool in the oven for an additional 15 minutes
  • Using a piping bag or a ziploc with corner trimmed off, fill the pastries with cream filling (see filling recipe below)

Dairy Free Puff Pastry Filling Ingredients

  • 1/4 cup (60g) Cane Sugar
  • 1/4 cup (35g) Cornstarch
  • Small (5.5 ounce) can Coconut Milk/Cream
  • 1/4 cup DF Milk
  • 2 Egg Yolks
  • 1 tbsp Coconut Oil
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract

Filling Instructions

  • Place all filling ingredients in a sauce pan and whisk together well
  • Place saucepan over medium heat and continue whisking until ingredients come to a very gentle boil, around 5 to 6 minutes
  • Continue whisking while the mixture simmers for 1 minute
  • Remove from heat immediately to prevent curdling and let cool for a moment
  • Transfer the mixture through a fine sieve into an air-tight container
  • Seal the container and refrigerate for 2 hours
  • Whisk again thoroughly until smooth before adding to the pastry

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.