Gluten-Free Pasta Choux
INGREDIENTS
| INGREDIENTS | QUANTITY (g) | % OF TOTAL MIX |
| La Gluten Free Mix – Pasta and Pastry | 180 | 100% |
| Water | 150 | 90% |
| Butter | 100 | 5% |
| Fine salt | 3 | 3% |
| Whole eggs | 470 | 2.7% |
YIELD
Total dough: approx. 900 g
Ø 4 cm cream puff s: 40–45 pieces
10 cm éclairs: 20–25 pieces
Ø 7–8 cm zeppole: 20 pieces
METHOD
- Boiling
In a saucepan, bring the water, butter and salt to a boil. Remove from the heat as soon as the butter has completely melted. - Adding the mix
Add the sifted mix all at once. Stir vigorously with a spatula or a stiff whisk until a compact dough forms. - Drying over heat
Return to medium-low heat and dry the dough for about 2 minutes, until a thin fi lm forms on the bottom of the saucepan and the dough pulls away from the sides. - Transfer and cooling
Transfer the dough to the bowl of a stand mixer fi tted with the paddle attachment (or into a bowl if mixing by hand). Let cool for 5–6 minutes. - Adding the eggs
Gradually add the whole eggs in 4–5 additions, allowing each addition to be fully absorbed before adding the next. The fi nal mixture should be smooth, glossy and elastic, forming a “beak” on the spatula. - Shaping
Transfer to a piping bag and pipe onto a micro-perforated baking mat or parchment paper:
Cream puff s: Ø 3–4 cm
Éclairs: 8–10 cm
Zeppole: Ø 7–8 cm, using a star tip
BAKING
Conventional oven: 200°C for 10 minutes, then reduce to 180°C for 15–20 minutes.
Fan-assisted oven: 190°C for 15 minutes, then reduce to 170°C for 10 minutes.
Important: Keep the steam vent closed during the fi rst 10 minutes. Do not open the oven during the fi rst 20 minutes to prevent collapse. Open the vent or the oven door at the end of baking to allow drying.
STORAGE
Raw dough: use immediately (storage not recommended).
Baked product:
– 1 day at room temperature, well dried
– 3 days refrigerated; reheat at 150°C for 5 minutes
Freezer-safe once baked: Up to 30 days (reheat directly in the oven).
