For anyone looking to be a better cook, there are a handful of basic skills that open up a wide range of potential and choux paste is at the top of the list. If you happen to be someone that is also trying to avoid gluten, this recipe gives you three recipes for the price of one.
Choux paste goes by an insane number of other terms, including, but not limited to: pâte à choux, profiteroles, éclairs, gougères, and even chrurros. The technique for making them involves just three basic steps.
Ingredients
- ½ cup butter or margarine
- 1 cup milk or water
- ½ teaspoon salt
- 1 tablespoon sugar (if making sweet profiteroles)
- 1 cup Bob’s Red Mill gluten free
baking flour - ½ teaspoon baking powder
- 4 large eggs
Procedures
-
1
In a medium sized sauce pan, bring water, butter, and salt to a boil.
-
2
Reduce heat then add flour, baking powder, and sugar (if using). Stir continuously as the mixture pulls together and forms a thick ball. Continue stirring and cooking for a few minutes more
-
3
Remove from heat and allow to cool slightly before mixing in the eggs one at a time, making sure each egg is completely incorporated before adding the next. At this point you can add in any additional ingredients such as cheese and herbs. Continue beating a few more minutes until you have a smooth and sticky paste.
To bake, preheat your oven to 425F. I find it easiest to load the batter into a piping bag, but you can also use a couple of spoons. Pipe blobs of batter onto a sheet pan lined with parchment paper. Bake for 10min and then lower heat to 350F, rotate the pan, and bake for about 15min more.
