Pâte à Choux is the French term referring to the easy-to-make dough you use to make cream puffs and eclairs. While you may prefer your pastry filled with whipped cream, I enjoy mine filled with pastry cream (see photo). Use either or both combined or any of the other variations suggested. Meanwhile, streusel and cream puffs is an incredible texture and flavor combination! I bet you can’t eat just one.
Gluten Free Cream Puff with Streusel (Pâte à Choux)
If you're a streusel fan, you'll love these gluten free cream puffs with that same flavor and texture. Cream puff dough is so fast and easy to make!
- Make the dough as instructed in the above cream puff recipe. Pipe nine 3-inch round mounds of dough onto a parchment lined or silicone baking mat lined baking sheet.
- Whisk together the flour and sugars.
- Cut the butter into the dry mixture using a pastry cutter or dinner fork.
- Pat the struesel topping onto the tops of the cream puff dough. Remove any loose struesel from the baking pan. (I like to use a dry pastry brush to sweep them away.)
- Bake and fill as instructed in the cream puff recipe. Alternatively, you don't have to slice the top off of the pastry. You can just pipe the filling into it as well.
Gluten free pie filling
Sauteed apples with cinnamon and sugar
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