Description
Crisp gluten-free choux shells filled with a luxuriously smooth, dairy-free butterscotch pastry cream. Bakery-style cream puffs with clear timing, pro tips, and make-ahead guidance.
Ingredients
Units
Scale
Choux Pastry Shells (Gluten-Free)
- 1/2 cup vegetable or canola butter
- 1 cup water
- 1 cup 1:1 gluten-free flour blend
- 1/2 tsp kosher salt (Morton's)
- 1 tsp baking powder
- 4 large eggs, room temperature
Butterscotch Pastry Cream (Dairy-Free)
- 2 cups dairy-free heavy cream
- 1 1/2 tsp vanilla extract
- 4 large egg yolks
- 3/4 cup packed light brown sugar
- salt (pinch)
- 4 Tbsp cornstarch
Garnish
- powdered sugar (for dusting)
Instructions
- Prep Your Station: Position an oven rack in the center and preheat to 425°F (220°C). Line a large baking sheet with parchment.
- Boil the Base: In a medium saucepan over medium heat, combine vegetable butter and water. Bring to a rapid, rolling boil.
- Form the Dough: Add gluten-free flour, salt, and baking powder all at once. Stir vigorously with a wooden spoon until the dough pulls from the pan (1–2 minutes).
- Incorporate the Eggs: Transfer dough to a mixer bowl. Beat on low 1 minute to release steam. Add eggs one at a time, beating well after each until the batter is smooth and glossy.
- Pipe Your Puffs: Spoon into a pastry bag fitted with a 1/2-inch round tip. Pipe 2-inch (5 cm) mounds, spacing 2 inches apart.
- Bake to Perfection: Bake 30–35 minutes until deep golden brown. Do not open the oven door during baking.
- Cool & Prepare: Transfer puffs to a wire rack to cool completely. Slice off the top third with a serrated knife; remove any soft interior to create shells.
- Heat the Cream: For the filling, combine dairy-free heavy cream and vanilla in a saucepan. Heat until just beginning to boil; reduce heat to low.
- Create Custard Base: In a bowl, whisk egg yolks, brown sugar, pinch of salt, and cornstarch until smooth and pale.
- Temper the Eggs: Slowly ladle hot cream into yolk mixture while whisking (3–4 additions). Return mixture to saucepan.
- Thicken: Cook over medium-low, whisking constantly, until thick and pudding-like and it coats the back of a spoon.
- Chill: Transfer to a clean bowl, press plastic wrap directly on the surface, and refrigerate until cold (at least 1 hour).
- Fill & Finish: Pipe chilled butterscotch cream into cooled shells, cap with the tops, and dust with powdered sugar.
Notes
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Make Ahead: Shells can be baked 1 day in advance and stored airtight; fill before serving.
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Dairy-Free Tip: Use plant-based heavy cream for a fully dairy-free version.
-
Extra Butterscotch Flavor: Add 1–2 tbsp butterscotch sauce to the pastry cream while thickening.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: French, French-inspired
Nutrition
- Calories: 210
- Sugar: 9
- Sodium: 135
- Fat: 14
- Carbohydrates: 18
- Protein: 3
