These light and airy pastries are filled with creamy vanilla custard and topped with a rich chocolate ganache.
They're perfect for special occasions or anytime you want to indulge in something sweet.
45 min
Serves 4
Medium
Ingredients
Choux Pastry
70 gSchär Mix Pâtisserie
1 tspguar gum
70 gbutter
150 mlmilk
3eggs
Filling
210 mlwhipping cream
30 gsugar
2 mlvanilla extract
Chocolate cream
30 gbutter
120 gchocolate
90 mlsoy milk
Topping
dried raspberries
Directions
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To get started with this gluten free choux pastry, you’ll need the following ingredients:
Steps
1
Done
Sift the flour and guar gum in a bowl, holding the sieve high. Melt the butter in a saucepan over medium heat, then add the milk and flour mixture. Boil for 1 minute, stirring constantly using a wooden spoon.
2
Done
Preheat the oven to 200 °C and line a large baking sheet with baking paper. Transfer the mixture in a heat proof bowl. Add the eggs, one at a time, whisking with an electric hand-held mixer for 2 minutes, or until fully combined.
3
Done
Scoop 24 walnut-sized balls of the batter into the sheet. Bake for 15 minutes, until risen, crisp and golden. Let them cool down on a wire rack and open up each choux with a knife, once cool.
4
Done
Whisk the whipping cream using a hand-held mixer and gradually fold the sugar and vanilla extract, until medium peaks form. Combine the butter, chocolate and milk in a small saucepan, stirring over low heat until it thickens up.
5
Done
Transfer the cream into a piping bag and fill each bun. Pour the chocolate sauce over them and garnish with the dried fruits. Immediately serve this delicious gluten free choux pastry.