Choux Buns - serves 6
- 50g butter
- 125ml water
- 65g gluten free plain flour
- about 2 eggs, beaten
- 150ml double cream, whipped
- ½ quantity pastry cream
- Fruit of choice
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
for the Choux Pastry
Preheat your oven to 220°c / 425°f / gas mark 7.
Place the butter and water into a saucepan and heat on the stove.
Stir to melt the butter. By the time the water comes to the boil the butter should have melted.
Turn off the heat and stir in the gluten free flour. Place back on the heat and beat with a wooden spoon for 20 seconds.
Leave to cool until you can place your hand on the mix comfortably.
Beat in the egg a little at a time. You may not need all of the egg. Add until the mix just falls off the spoon when lifted.
for the Choux buns
Line a baking tray with greaseproof paper and brush with oil.
Draw eight circles onto a piece of greaseproof paper 2 ½ in wide. Turn the paper over and brush with oil. Place onto a baking tray.
Fit a piping bag with a large plain nozzle and fill with choux pastry. Pipe circles onto the tray following the drawn circles. You can place a few flaked almonds on top at this stage.
Place in the oven and bake for 15 / 20 minutes. Check at this time, the tray may need turning round or placed on a lower shelf to finish cooking.
If the choux bun looks cooked but the bottom is still white continue cooking until it is golden brown all over.
Leave to cool.
The choux buns can be frozen at this stage until needed.
When defrosting, take out of freezer bag and leave at room temperature. They will defrost in a few minutes.
Make the pastry cream as recipe. Cool and chill before using to fill the choux buns.
Slice the fruit.
To serve, cut the choux buns in half. Pipe a line of crème patissiere onto the bottom half. Cover with the sliced fruit, pipe a line of whipped cream on top. Place the ‘lid’ on top and dust with icing sugar.
how to make this recipe dairy free...
Use Stork block margarine (Perfect for pastry) or Vitalite in place of butter.
Stork block margarine does not state on the packaging that it is dairy free but I have been assured by the company that it is. Other dairy free margarines will work but the choux buns may not rise as well.
Make the pastry cream using your choice of dairy free milk.
Pipe whipped soya cream on top of the fruit or more pastry cream.