Cream Puffs (Choux Paste)
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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 1
Hands-on: 15 minutesTotal: 45 minutes
- 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
- 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.