{"id":3371,"date":"2026-01-16T10:15:32","date_gmt":"2026-01-16T09:15:32","guid":{"rendered":"https:\/\/www.molinopaolomariani.com\/?p=3371"},"modified":"2026-01-16T10:15:34","modified_gmt":"2026-01-16T09:15:34","slug":"gluten-free-pasta-choux","status":"publish","type":"post","link":"https:\/\/www.molinopaolomariani.com\/en\/gluten-free-pasta-choux\/","title":{"rendered":"Gluten-Free Pasta Choux"},"content":{"rendered":"\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong><\/td>QUANTITY (g)<\/strong><\/strong><\/td>% OF TOTAL MIX<\/strong><\/strong><\/td><\/tr><\/thead>
La Gluten Free Mix – Pasta and Pastry<\/td>180<\/td>100%<\/td><\/tr>
Water<\/td>150<\/td> 90%<\/td><\/tr>
Butter<\/td>100<\/td>5%<\/td><\/tr>
Fine salt<\/td>3<\/td>3%<\/td><\/tr>
Whole eggs<\/td>470<\/td>2.7%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

YIELD<\/strong><\/p>\n\n\n\n

Total dough: approx. 900 g
\u00d8 4 cm cream puff s: 40\u201345 pieces
10 cm \u00e9clairs: 20\u201325 pieces
\u00d8 7\u20138 cm zeppole: 20 pieces<\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

    \n
  1. Boiling<\/strong>
    In a saucepan, bring the water, butter and salt to a boil. Remove from the heat as soon as the butter has completely melted.<\/li>\n\n\n\n
  2. Adding the mix<\/strong>
    Add the sifted mix all at once. Stir vigorously with a spatula or a stiff whisk until a compact dough forms.<\/li>\n\n\n\n
  3. Drying over heat<\/strong>
    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.<\/li>\n\n\n\n
  4. Transfer and cooling<\/strong>
    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\u20136 minutes. <\/li>\n\n\n\n
  5. Adding the eggs<\/strong>
    Gradually add the whole eggs in 4\u20135 additions, allowing each addition to be fully absorbed before adding the next. The fi nal mixture should be smooth, glossy and elastic, forming a \u201cbeak\u201d on the spatula.<\/li>\n\n\n\n
  6. Shaping<\/strong>
    Transfer to a piping bag and pipe onto a micro-perforated baking mat or parchment paper:
    Cream puff s: \u00d8 3\u20134 cm
    \u00c9clairs: 8\u201310 cm
    Zeppole: \u00d8 7\u20138 cm, using a star tip<\/li>\n<\/ol>\n\n\n\n

    BAKING<\/strong>
    Conventional oven: 200\u00b0C for 10 minutes, then reduce to 180\u00b0C for 15\u201320 minutes.
    Fan-assisted oven: 190\u00b0C for 15 minutes, then reduce to 170\u00b0C 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.<\/p>\n\n\n\n

    STORAGE<\/strong><\/p>\n\n\n\n

    Raw dough: use immediately (storage not recommended).
    Baked product:
    – 1 day at room temperature, well dried
    – 3 days refrigerated; reheat at 150\u00b0C for 5 minutes
    Freezer-safe once baked: Up to 30 days (reheat directly in the oven).
    <\/p>\n\n\n\n

    \n
    DOWNLOAD RECIPE<\/a><\/div>\n<\/div>\n\n\n\n

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    <\/p>\n","protected":false},"excerpt":{"rendered":"

    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\u00d8 4 cm cream puff s: 40\u201345 pieces10 cm \u00e9clairs: 20\u201325 pieces\u00d8 7\u20138 cm zeppole: 20 pieces METHODContinue reading “Gluten-Free Pasta Choux”<\/span><\/a><\/p>\n","protected":false},"author":7,"featured_media":3339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[94],"class_list":["post-3371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en","tag-gluten-free-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/comments?post=3371"}],"version-history":[{"count":2,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3371\/revisions"}],"predecessor-version":[{"id":3373,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3371\/revisions\/3373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media\/3339"}],"wp:attachment":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media?parent=3371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/categories?post=3371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/tags?post=3371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}