Gluten-free Pate a Choux Recipe
200g water or milk (I used milk)
120g shortening or butter (I used butter)
3g salt (I used salted butter so left out)
15g sugar for sweet pastry
60g sorghum flour
60g cornstarch or potato starch
60g tapioca starch
300g eggs (for my supposedly large eggs it took around 6 eggs and 1 extra egg white)
Pre-measure flours and other ingredients so they are ready and waiting.
Put your liquid, butter, salt and sugar in a pot on the stove on medium to medium high and bring to a full boil. Take the pot off the stove and dump in all your flour, stirring with a heavy-duty spoon. I like to use my wooden spoons for this. Mix completely and turn down the heat to low. Return the pan to the stove, stirring the heavy dough constantly until it forms a ball and leaves the sides of the pan. I put my dough in a standing mixer but if you are buff or want an arm workout, you can do the next step in the pan. Mix the dough on a low speed (or with your buff arm muscles) until the dough has cooled down to at least 140f (60c). Then you can add your eggs, one at a time, beating each one in on medium speed until it is completely mixed in, and then adding the next one. You can use your paste right away or cool it in the refrigerator overnight. I cooled it overnight.
To bake, preheat oven to 425f. Then line a baking sheet with parchment paper. You can use a dab of dough as glue to keep the sheet stuck to the pan, or not.
Put the paste in a sturdy freezer safe ziploc bag and cut a hole out of the corner. You can use pastry tips if you have them. I don’t, so I just use the 1/2 inch hole in the bag as my “tip.”
To make eclairs, pipe 4 inch logs onto the pan. To make cream puffs, pipe or spoon out golf-ball sized spheres onto the baking sheet.
Bake at 425 for 10 minutes and then, without opening the oven door, lower heat to 375 and bake for 10-20 minutes or until golden brown. Better to overbake than underbake! When the eclairs or cream puffs look really browned and sturdy, you can open the oven door and turn each one over, piercing the bottom with a toothpick. For my best results, I turned off my (gas) oven and let them sit in the oven and presumably come down in temperature before taking them out.
About half of my cream puffs looked pretty, and the rest cracked prior to taking them out. The non-cracked ones stayed inflated. The eclairs I took out too soon, so they deflated.