Most people know Gluten Free Choux au Craquelin as gluten-free cream puffs. Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry. You can make cream puffs, profiteroles, éclairs, French crullers, churros, and many more creations with it. And yes, you can make it gluten-free.
The ingredients are simple: liquid (water, milk, or a mix of both), fat (most of the time butter), salt, sometimes sugar, flour, and eggs. It's not an expensive pastry to create by any means, it just can have a mind of its own.
This recipe is made with Cup4Cup Gluten Free Multi-Purpose Flour. If you would like to learn more about Gluten Free Flour blends, please check out this post: What’s the best Gluten Free Flour Blend?
Jump to:
- Recipe Ingredient Notes for Gluten Free Pâte à Choux
- Recipe Ingredient Notes for Gluten Free Craquelin
- Kitchen equipment needed to make Choux au Craquelin
- Homemade Gluten Free Pâte à Choux Flour Mix
- What is a craquelin?
- How to make the Craquelin Dough
- How to make the Pâte à Choux
- How to prepare your sheet tray for the the choux
- Get your Choux ready for the oven and bake it
- How to fill Pâte à Choux
- How to serve your Choux au Craquelin
- How to successfully make Gluten Free Pâte à Choux
- FAQ for Gluten Free Choux au Craquelin
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes for Gluten Free Pâte à Choux
Liquid: this recipe uses equal parts of milk and water. I highly recommend using whole milk.
Gluten-Free Flour: I have tested this recipe for Gluten Free Cream Puffs with 4 different commercially available gluten-free flour blends and the only blend (combined with cornstarch) that generates a beautiful choux is Cup4Cup. If you do not have access to Cup4Cup, you can use my homemade choux flour blend which I will share in this post. Why Cup4Cup? It's the high cornstarch content. This is why this blend works perfectly to create light and crispy choux pastry.
Cornstarch: even though Cup4Cup main ingredient is cornstarch, the additional cornstarch will help to provide a sturdy choux when baked.
Fat: This recipe calls for unsalted butter. I have not tried this recipe with a non-dairy butter substitute
Sugar: many recipes omit sugar but I add 5 grams to my recipe. You may omit it.
Salt: a little goes a long way in this recipe. Please only add ⅛ teaspoon as stated in the recipe. I use Diamon Kosher Salt for all my recipes.
Eggs: You will need 175 grams of whole eggs for this recipe. 3 large eggs should equal that amount but please weigh them to make sure. If your 3 eggs weigh more than 175 grams please remove the excess.
Recipe Ingredient Notes for Gluten Free Craquelin
Butter: You will need unsalted butter for this recipe. I have not tried this recipe with a non-dairy butter substitute
Light brown sugar: I have tested this recipe with granulated white sugar and light brown sugar. To receive the beautiful crackling topping please use light brown sugar
Gluten-Free Flour: To keep things easy I also use Cup4Cup in this recipe. If you do not have access to Cup4Cup you can use the homemade gluten-free pâte à choux flour mix.
Kitchen equipment needed to make Choux au Craquelin
To successfully make gluten free choux au craquelin or cream puffs, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.
Food Processor: Yes, I make my choux pastry in the food processor. You can make it in a stand mixer or even by hand but I highly recommend using your Food Processor for the ease of it. If you are in the market for a new food processor, I highly recommend this product from Cuisinart
A piping bag and a pastry tip: I use a very standard piping tip size (804) and disposable piping bags. You can use a zip lock bag in case you do not own piping bags. A piping tip will make things a lot easier for you. You can also use a small cookie scoop but I recommend piping the choux.
Round cookie cutter: I use a 2" cookie cutter for the craquelin as well as for tracing circles on the parchment paper. Any size between 1 ½" to 2" works. This is a great set to own since you can also use those cutters to scoot your cookies.
Rolling pin: you will need a rolling pin to roll out the craquelin
You will also need: a pot big enough to hold the liquid, fat, and flour, a heatproof spoon to stir the flour panade (this is what we call the cooked flour in the pot), a sheet tray, parchment paper, star tip for the cream filling
Homemade Gluten Free Pâte à Choux Flour Mix
Use this flour mix if you do not have access to Cup4Cup
- 45 grams fine white rice flour
- 20 grams tapioca starch
- 100 grams cornstarch
- 1 gram xanthan gum
Combine ingredients in a bowl and whisk together. Use this instead of Cup4Cup!
What is a craquelin?
A craquelin (pronounced "Kra-ke-lan" which means cracker) is a thinly rolled-out dough that is placed on top of the pipped pate a choux dough. It has the same diameter as the pate a choux. When it's heated up it will melt over the top of the choux pastry and create a crunchy topping. It also creates a uniform look. Just check out the picture below: left is a choux pastry topped with craquelin and on the right side you see one without. It's perfectly fine to skip the craquelin but if you want uniform-looking choux I recommend adding them.
How to make the Craquelin Dough
- Combine butter, brown sugar, and gluten-free flour in your food processor
- Pulse until crumbly
- Transfer to a parchment-lined sheet tray
- Combine to a smooth dough and place another piece of parchment on top
- Use your rolling pin and roll out ⅛th of an inch
- Transfer the rolled out dough to the freezer and allow it to freeze while you make the pâte à choux
Combine Butter, brown sugar and gluten free flour in your food processor Pulse until crumbly Transfer to parchment paper combine to smooth dough roll out ⅛th thick
How to make the Pâte à Choux
- Preheat your oven to 375F
- Combine milk, water, butter, sugar, and salt in a medium-sized pot and bring to a simmer
- Add your dry ingredients all at once
- Turn off the heat and stir stir stir (this is your arm workout of the day)
- Turn the heat back on to a very very very low temperature and continue cooking the flour panade for one minute. Make sure to keep string the dough ball. It will form a film on the bottom of the pan.
- Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.
- Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.
- When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look
- Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.
- Place your Pâte à Choux in your fridge while you cut the craquelin
Warm up milk, water, butter, sugar and salt add all your dry ingredients at once Stir - Stir -Stir! Transfer to your food processor Allow cooling before adding the eggs Smooth and shiny pâte à choux use a bench scraper to push all the dough to the bottom of your bag
How to prepare your sheet tray for the the choux
Use use the same cookie cutter you plan on using for your craquelin top to trace 12 circles on parchment paper Make sure to turn the paper upside down or the ink will transfer to your baked goods
Get your Choux ready for the oven and bake it
- Make sure your oven is preheated to 375F
- Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down
- Get the cut craquelin from the freezer
- Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)
- Place the cut craquelin on top of your piped choux
- Place your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.
- You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done
- Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.
- Cool completely before filling!
Make sure to turn the paper upside down or the ink will transfer to your baked goods Rolled out and cut craquelin piped choux hats on! Baked Choux au Craquelin
How to fill Pâte à Choux
We are going to fill the baked choux au craquelin or creme puffs (if you skipped the craquelin topping) with a stabilized crème chantilly (sweetened whipped cream with added gelatin to ensure it will hold up nicely). Before you fill your choux, please make sure they are completely cooled. Warm choux and whipped cream - equals one big mess!
- With a serrated knife carefully cut off the top quarter of your choux au craquelin. DO NOT throw this away or eat. We will put this back ON the choux.
- Add your stabilized crème chantilly (whipped cream) to a piping bag fitted with a star tip
- Pipe the cream on the bottom piece of your choux
- Top with the piece you cut off
- Once your choux is filled you can keep it in the refrigerator for up to 12 hrs before serving. Yes, the gelatin will help the whipped cream to stay in shape.
carefully cut off the top part of the Gluten Free Choux au Craquelin get your whipped cream and a star tip Fill your Gluten Free Choux au Craquelin make it look pretty Creme Chantilly filled Gluten Free Choux au Craquelin
How to serve your Choux au Craquelin
Because I wanted to keep this simple and classic, I decided to serve my Crème Chantilly-filled Choux with my Bourbon Hot Fudge Sauce (I also added some candied hazelnuts for some extra crunch). Please wait to top them with the warm chocolate sauce until you are ready to dive in. You can also fill the choux with your favorite ice cream or different mousses. I am working on providing more fillings and ideas in the near future.
How to successfully make Gluten Free Pâte à Choux
- Make the craquelin topping first so it can freeze while you make the pâte à choux
- Stick to my measurements (This is a big one!)
- Use Cup4Cup Multipurpose Gluten-Free Flour (Schar Farina if you are in Europe) or my homemade gluten-free choux flour mix. IF you use my homemade gluten-free pâte à choux flour mix please omit the additional cornstarch listed in the recipe and use 90 grams total of the Gluten Free pâte à choux flour mix!
- Prepare your sheet tray so it is ready for you to use when your choux dough is ready to be piped
- Do not allow the liquid to boil or you will throw off the liquid - dry ingredients ratio
- Allow your choux dough to cool down before adding the eggs.
- Do not open your oven door while the Gluten Free Choux au Craquelin is baking!
FAQ for Gluten Free Choux au Craquelin
Can I bake the choux ahead of time?
Yes, you can bake the choux ahead of time. If you plan on using them within 24hrs, I recommend leaving them on the sheet tray in the TURNED OFF oven until you are ready to fill them. If you want to bake them ahead and don't use them for a few days, I recommend putting them in a ziplock bag and freezing them.
How can I re-crisp my choux after freezing them?
Place them on a sheet tray in a 350F oven for 5-7 minutes. Allow them to cool completely before filling them.
Can I freeze the filled choux?
I do not recommend freezing it filled
How do I make an eclair?
Make sure to check out my recipe for Gluten Free Lemon Meringue Eclairs to learn how to make Eclairs.
My dough is very runny!
Did you use the recommended amount of eggs? Please do not change the measurements - the recipe as written works perfectly.
My dough turned out gummy and seems to be breaking!
Did you use the recommended flour and stuck to my measurements? This is normally the first mistake and is an easy fix. Please use the recommended flour blend.
Can I make this vegan?
I have not tried this recipe with any dairy, milk or egg substitutes.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Choux Au Craquelin with Crème Chantilly and Bourbon Hot Fudge Sauce
VERY IMPORTANT: Please omit the additional 25 grams of cornstarch IF you use the homemade gluten-free pâte à choux mix. Use 90 grams of the homemade pâte à choux flour mix instead
Ingredients
Gluten Free Pâte à Choux Flour Mix - Use this flour mix if you do not have access to Cup4Cup
- 45 grams fine white rice flour
- 20 grams tapioca starch
- 100 grams cornstarch
- 1 gram xanthan gum
Gluten-Free Craquelin Top
- 50 grams Cup4Cup Multipurpose Gluten-Free Flour or homemade Pâte à Choux flour mix
- 50 grams light brown sugar
- ¼ teaspoon salt
- 40 grams unsalted butter, at room temperature
Gluten Free Pâte à Choux
- 75 grams whole milk
- 75 grams water
- 60 grams butter
- ⅛th teaspoon salt
- 5 grams granulated white sugar
- 65 grams Cup4Cup Multipurpose Gluten-Free Flour OR 90 grams Homemade Gluten Free Pâte à Choux flourmix
- 25 grams cornstarch (omit if using homemade pâte à choux flour mix)
- 175 grams whole eggs
Bourbon Hot Fudge Sauce
- 4 ounces dark chocolate, chopped
- 3 tablespoon butter, unsalted
- ⅔ cup water
- ⅓ cup sugar
- 6 tablespoon corn syrup
- Pinch of salt
- 1 tablespoon good quality Bourbon
Crème Chantilly
- 1 teaspoon unflavored gelatin
- 1 tablespoon water, cold
- 235 ml heavy whipping cream, cold
- 40 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the gluten-free craquelin topping (can be made ahead)
- Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly
- transfer to a parchment-lined cookie tray and combine to a dough
- place another piece of parchment paper on top and roll out ⅛th thick
- use a 2" cookie cutter and cut into 12 circles
- place in the freezer and allow to freeze until ready to use
Make the gluten free pâte à choux
- Preheat your oven to 375F
- Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.
- Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer
- Turn off the heat
- Add all your dry ingredients at once and stir to combine
- Turn your heat back on to a very low temperature and stir the dough for one minute.
- Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.
- Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.
- When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look
- Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.
- Place the choux in the fridge while you get ready to pipe and bake it
Bake your Choux au Craquelin
- Make sure your oven is preheated to 375F
- Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down so the ink will not transfer to your baked goods
- Retrieve the cut craquelin from the freezer
- Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)
- Place the cut craquelin on top of your piped choux
- Put your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.
- You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done
- Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.
- Cool completely before filling!
Make your Crème Chantilly
- Combine 1 teaspoon of unflavored gelatin and 1 tablespoon cold water in a small microwave save bowl. Allow sitting for 5 minutes.
- Microwave the gelatin water mixture on high for 15-20 seconds. It will melt very quickly.
- Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.
- While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream.
- Continue to whisk until medium-stiff peaks have formed.
- Transfer the whipped cream to a piping bag fitted with a star tip.
Make the Bourbon Hot Fudge Sauce (can be made ahead)
- Melt chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined.
- In the meantime, heat water to boiling in the small, heavy saucepan.
- When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup, and salt and mix until smooth. Turn the heat up and stir until the mixture starts to boil; adjust the heat so that sauce is just maintained at the boiling point, stirring occasionally.
- Allow sauce to a gentle boil for 10 minutes. You don't want to over boil or scorch the bottom!
- Remove from heat and cool for 15 minutes. Stir in the vanilla (or the liquor flavoring of your choice), and serve warm over the gluten-free creme chantilly filled choux au craquelin
- Store leftovers in the fridge. Reheat carefully in the microwave for 15-30 seconds or until pourable again.
How to assemble your Gluten Free Choux au Craquelin
We are going to fill the baked choux au craquelin with the stabilized crème chantilly (sweetened whipped cream with added gelatin to ensure it will hold up nicely). Before you fill your choux, please make sure they are completely cooled. Warm choux and whipped cream - equals one big mess!
- With a serrated knife carefully cut off the top quarter of your choux au craquelin. DO NOT throw this away or eat. We will put this back ON the choux.
- Add your stabilized crème chantilly (whipped cream) to a piping bag fitted with a star tip
- Pipe the cream on the bottom piece of your choux
- Top with the piece you cut off
- Once your choux is filled you can keep it in the refrigerator for up to 12 hrs before serving. Yes, the gelatin will help the whipped cream to stay in shape. Please do not top with fudge sauce until you are ready to serve them
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 254
Peter says
The step by step photos and all the very descriptive instructions on how to make this REALLY helps significantly. Very technical and detailed, but so worth it!
Jennifer says
these turned out great!! since i found out i am gluten intolerant 10 years ago I've only lived half a life (lol) since so many pastries require wheat flour. i was so excited to find this recipe and the steps are so detailed they are -almost- foolproof!! (all foolish errors are my own fault) the photos showing what everything should look like at each step was also super useful as a guide. im so excited to be able to have a cream puff after a decade ❤️
Justine says
These cream puffs are absolutely INCREDIBLE! I’ve made them quite a few times now, and they always turn out! I’ve even piped them into eclairs and they were delicious! I couldn’t even tell the difference between this and a regular cream puff!
Leina says
These look super dreamy! I love how you piped them!
Daniela Weiner says
Thank you so much!
Alene says
This is glorious! I made choux one Thanksgiving, stuffed with pumpkin purée and a bourbon caramel sauce. Of course, it was made with a.p. flour. It got rave reviews! That's when I was getting sick and didn't know why. I figured that recipe was lost to me, but it appears you have saved me! Thank you so much! We are having a "real" Thanksgiving here this year, and that is definitely going to be one of the desserts! In the meantime, I will try this for practice. One other small note. I can't drink bourbon anymore. A little bit gets me ill. Rum will work, I assume?
Daniela Weiner says
Alene, of course, rum will work! And I am so excited to see how your "test" choux will work out. Feel free to reach out with any questions
Julia says
This recipe has been heaven sent! Made it for 4th of July and it was a huge hit! THANK YOU!!!
Sarah says
I used this recipe to make gougères (cheese puffs) and they were absolutely scrumptious. I added a cup of freshly grated cheese (I used Comté), a lot of black pepper, and some truffle. The recipe worked perfectly and the gougères were such a hit!
Lynn Allan says
These are fantastic! The instructions made them a seamless and scrumptious endeavor. Thank you!
Kayla DiMaggio says
Oh my goodness, if there was ever a more decadent dessert! This was perfect and so delicious! I loved how easy it was too!
Chris says
Oh my gosh, these look so delicious! I need to make these for my sister's birthday party! Thanks for the detailed instructions, now I know I won't fail the recipe! Thank you!
Anaiah says
Wow! What a beautiful creation. This is going to be such a treat! The crème chantilly and bourbon hot fudge sound amazing!
Filip says
Hello, thanks for this recipe.
I struggle with gluten free choux for long time already, but this blend Is the closest result i got so far.
Tryin eclairs but So far can not get the result right. Looking for nice one shape hollow eclairs without any cracks, but it seems almost impossible. Tried literally every blend, every temparature, cooling choux, sprayin with water, oil before baking. But somehow it always end up either with cracks or not hollow.
If you have some tips which can bring me nice hollow eclairs without cracks, would save me.
Thanks
Daniela says
I just posted a recipe for Eclair I recommend checking out. Sounds like you use the wrong pastry tip: Gluten Free Lemon Meringue Éclairs
Lindy says
I don't own a food processor so I tried twice to make the choux dough with a stand mixer. Both times the dough stayed lumpy and never came together into the smooth shiny batter. The second time I added the eggs much more slowly, which helped, but not enough. Is there something else I can troubleshoot? I used Cup 4 Cup and made no substitutions. Thank you!
Daniela says
Lindy, there are a few reasons why your choux dough may be a lumpy
1. you did not incorporate the flour well enough when cooking it on the stove. If there are little uncooked lumps of raw flour, your choux pastry will be lumpy.
2. if you use a stand mixer, you have to mix the dough for a few minutes using the paddle attachment for the temperature of the panade to drop below 165F. This way the eggs will not coagulate. Make sure to add the egg slowly for it to fully incorporate. Start at a low speed and once a dough forms, increase the speed to medium. Once all the eggs have been added, scrape down the sides of the mixer bowl. Then mix once more at medium speed just to ensure the choux batter is fully mixed (around 5-10 seconds)
Lindy Nichols says
I'll give it another try soon. Thank you Daniela!
Mona Alshami says
Thank for taking the time to do this amazing blog , no body believed that they are gluten free
Daniela says
YES!!! Thank you ❤️
Frank says
Cup 4 Cup changed their formula sometime in 2024.
Does the new blend still work with this recipe?
Thank you.
Daniela says
I don't use their new blend. I use my Cup4Cup Copycat Recipe instead.