Pate a choux (pronounced “pat uh shoe”) is a French, airy pastry. In the United States we know them as cream puffs. Fill these chocolate gluten-free cream puffs with any light filling. Experience the perfection of traditional cream puffs but with a decadent chocolate flavor.
These chocolate gluten free cream puffs turned out incredible! They’re not only chocolaty but have the perfect texture. The cream puffs do not contain any sugar or other sweetener. I find that filling the bottoms with a little gluten free hot fudge syrup (Smucker’s) or chocolate ganache is a welcomed addition. Check this recipe out. My gluten-eating friends loved them.
If you prefer traditional cream puffs, see Gluten Free Cream Puffs Recipe with Strawberry Sauce.
Chocolate Gluten Free Cream Puffs
*Thick/heavy baking sheets will result in a smaller more dense cream puff. The thinner the metal, the hotter the dough and the puffier they get.
Gluten free cream puffs are delicious, but if you've never had a chocolate cream puff, you are in for an incredible treat. Cream puffs are so easy to make, too!
- Preheat the oven to 360°F. Line a standard* baking sheet with a silicone baking mat. Alternatively, use parchment paper, but the mat is highly recommended.
- Bring the milk, butter, and salt to a boil in a medium-sized saucepan.
- Meanwhile, in a medium-sized bowl, whisk together the flour blend and cocoa powder.
- Remove milk mixture from heat, add the dry ingredients, and quickly stir using a wooden spoon over medium heat. Stir until smooth, about 2 minutes.
- Transfer the dough to a heat-proof mixing bowl, and beat for 30 seconds. Allow it to cool for 2 - 3 minutes.
- Add eggs, one at a time and beat until fluffy, about 1 minute after each addition. (This is a crucial step.)
- Transfer the dough to a pastry bag fitted with a large, plain No. 5 tip. (Alternatively, use a gallon-size resealable storage bag and cut about 1/3-inch off one of the bottom corners.) Hold the bag perpendicular to the baking sheet and squeeze enough dough to form a 1-1/2-inch circle, about 1-1/4-inches high. Space 1 to 2 inches apart.
- Bake for 1 hour and until they puff up. (They will crack a little bit, which is completely fine.)
- Remove from the oven and immediately transfer the cream puffs to a wire rack to cool completely. Using a sharp steak knife, slice a slit near the top of each one. You can choose a crease so that it is inconspicuous. The slit allows some of the steam to escape.
- Once cool, slice off one-third of the top of each pastry.
- Right before you are ready to serve them, fill with a light-weight filling such as sweetened whipped cream or chocolate mousse. Another option is to coat the bottom of each pastry with gluten-free hot fudge sauce and then top with a light filling.
- Store leftover cream puffs in a resealable storage bag in the freezer. They defrost at room temperature in about 5 minutes.
After the cream puffs cool, fill one and taste it. If you do not like the texture of the inside dough, remove and discard it prior to filling others. Using tapioca flour instead of cornstarch in the flour blend can create a chewy dough.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.