Cream Puffs (Choux Paste)

This dough, called choux paste, can be used to make both cream puffs and éclairs. To make éclairs, pipe the dough into 4" logs, about 11/2" wide, and bake according to these directions.

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ⅔ cup white rice flour
  • ⅓ cup sweet rice flour
  • ½ tsp. xanthan gum
  • ⅛ tsp. salt
  • 1 tsp. baking powder
  • 1 cup water
  • ½ cup unsalted butter
  • 4 large eggs, room temperature

Directions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.
  • In a medium saucepan, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated and the mixture looks similar to play dough.
  • Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 1–2 minutes to cool the dough down a bit. With the mixer on medium speed, add eggs, one at a time. Beat dough until the egg is completely incorporated before adding the next one. Repeat until all 4 eggs have been added.
  • Mix on medium-high speed for 1 minute, until the dough is smooth.
  • Spoon the dough (about ¼ cup per cream puff) onto prepared baking sheet, leaving about 2" between cream puffs.
  • Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice, crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.
  • Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored in an airtight container. To crisp unfilled cream puffs again, place in a 400°F oven for 10 minutes.

Recipe Information

Serves: 12

Ingredients

  • ⅔ cup white rice flour
  • ⅓ cup sweet rice flour
  • ½ tsp. xanthan gum
  • ⅛ tsp. salt
  • 1 tsp. baking powder
  • 1 cup water
  • ½ cup unsalted butter
  • 4 large eggs, room temperature

Directions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.
  • In a medium saucepan, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated and the mixture looks similar to play dough.
  • Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 1–2 minutes to cool the dough down a bit. With the mixer on medium speed, add eggs, one at a time. Beat dough until the egg is completely incorporated before adding the next one. Repeat until all 4 eggs have been added.
  • Mix on medium-high speed for 1 minute, until the dough is smooth.
  • Spoon the dough (about ¼ cup per cream puff) onto prepared baking sheet, leaving about 2" between cream puffs.
  • Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice, crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.
  • Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored in an airtight container. To crisp unfilled cream puffs again, place in a 400°F oven for 10 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat9g
Saturated Fat5g
Cholesterol80mg
Sodium55mg
Total Carbohydrate12g
Dietary Fiber0g
Sugars0g
Protein3g