I’m excited to share my Cream Puff Recipe that produces shells with a generous hollow ready for either sweet or savoury fillings, so which will you choose?

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I never thought gluten free choux could puff this big until I tried a few tricks on video. This Cream Puff Recipe delivers a crisp shell with a generous hollow that practically dares you to stuff it, sweet or savory.

I learned to trust basic building blocks like water and gluten free all purpose flour to get the structure right, even when it felt like it might collapse. Watching them bloom in the oven made me giddy, and I still cant decide which filling to pick.

If you like Gluten Free Pastry experiments, press play and see what you’d choose.

Ingredients

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Gluten free flour: mostly carbs, protein varies by blend, less elastic than wheat
Xanthan gum: tiny binder, adds chew and structure, no real nutrients
Eggs: great protein, add moisture, help browning and puffing in choux
Butter: rich fat, gives flavor and crisp shell, high in calories
Milk: brings calcium and creaminess to custard, adds mild sweetness
Sugar: sweetens custard and pastry, lots of simple carbs, no fiber
Cornstarch: thickens pastry cream quickly, mostly starch, gluten free thickener
Heavy cream: high fat, whips into airy filling, makes it very rich
Cream cheese: tangy, creamy savory base, adds protein and lots of fat

Ingredient Quantities

1 cup (240 ml) water (for choux pastry)

1/2 cup (113 g) unsalted butter, cut into pieces

1 tbsp granulated sugar

1/4 tsp fine salt

1 cup (120 g) gluten free all purpose flour, 1 to 1 blend

1/4 tsp xanthan gum, only if your flour blend has none

4 large eggs, room temperature

1 tsp vanilla extract (optional, for sweet)

Powdered sugar for dusting

For vanilla pastry cream: 2 cups (480 ml) whole milk

For vanilla pastry cream: 1/2 cup (100 g) granulated sugar

For vanilla pastry cream: 4 large egg yolks

For vanilla pastry cream: 1/4 cup (30 g) cornstarch

For vanilla pastry cream: 2 tbsp (28 g) unsalted butter

For vanilla pastry cream: 1 tsp vanilla extract

For whipped cream filling: 1 cup (240 ml) heavy whipping cream

For whipped cream filling: 2 tbsp (15 g) powdered sugar

For whipped cream filling: 1 tsp vanilla extract

For savory herbed filling: 1 cup (225 g) cream cheese, softened

For savory herbed filling: 1/2 cup (120 g) sour cream or creme fraiche

For savory herbed filling: 2 tbsp chopped fresh chives

For savory herbed filling: 1/2 tsp garlic powder (optional)

Salt and black pepper, to season the savory filling

How to Make this

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1. Preheat oven to 425F (220C). Line a baking sheet with parchment or a silicone mat and have a piping bag or sturdy zip bag ready with a 1/2 inch tip or a snipped corner.

2. Make the choux: in a medium saucepan bring 1 cup (240 ml) water, 1/2 cup (113 g) unsalted butter, 1 tbsp sugar and 1/4 tsp fine salt to a rolling boil. Remove from heat and quickly stir in 1 cup (120 g) gluten free all purpose flour and 1/4 tsp xanthan gum if your flour blend has none. Stir hard until the dough forms a smooth ball and pulls away from the pan, cook 1 to 2 more minutes to dry the paste a bit.

3. Cool then add eggs: transfer the dough to a bowl and let it cool 3 to 5 minutes so it stops steaming. Add 4 large room temp eggs one at a time, beating well after each addition until the dough is glossy and falls slowly from the spoon in a V. Stir in 1 tsp vanilla only if you are making sweet puffs. If the dough is too stiff add a tiny bit of egg, if too loose add a teaspoon of flour.

4. Pipe and shape: fill your bag and pipe 1 1/2 inch rounds about 2 inches apart, or pipe larger mounds for big cream puffs. Wet your fingertip or a wet spoon and gently smooth any peaks so they bake evenly. Dusting with a light sprinkle of granulated sugar now will help browning if you like.

5. Bake in two stages: bake at 425F (220C) for 10 to 12 minutes without opening the oven, then reduce heat to 375F (190C) and bake another 18 to 25 minutes until deeply golden and puffed. If they look done but feel a bit soft, turn oven off and crack the door open and leave puffs inside for 8 to 12 minutes to dry out and avoid collapse.

6. Cool and prepare to fill: transfer to a rack and cool completely. To fill cut tops off or poke a hole in the side and use a piping tip to fill so the shell stays crisp. Sweet puffs get a dusting of powdered sugar just before serving.

7. Vanilla pastry cream: heat 2 cups (480 ml) whole milk to just simmering. Whisk together 1/2 cup (100 g) granulated sugar, 4 large egg yolks and 1/4 cup (30 g) cornstarch until pale. Temper the yolk mix with a few tablespoons of hot milk, then whisk all back into the pot. Cook over medium, whisking constantly, until thick and bubbling about 1 minute. Remove from heat and whisk in 2 tbsp (28 g) unsalted butter and 1 tsp vanilla. Press plastic wrap onto the surface and chill before piping.

8. Whipped cream filling: chill a bowl and whisk if you can, then whip 1 cup (240 ml) heavy cream with 2 tbsp (15 g) powdered sugar and 1 tsp vanilla to medium-stiff peaks. Use immediately or keep chilled a short time.

9. Savoury herbed filling: beat together 1 cup (225 g) softened cream cheese, 1/2 cup (120 g) sour cream or creme fraiche, 2 tbsp chopped fresh chives and 1/2 tsp garlic powder (optional). Season with salt and black pepper to taste. Chill so it firms up a bit for piping.

10. Assemble and serve: pipe your chosen filling into the cooled shells (pastry cream or whipped cream for sweet, the herbed cream cheese for savoury). Dust sweet ones with powdered sugar. Serve asap for the crispiest shells; if you need to make ahead keep shells and fillings separate and fill just before serving. Small hacks: room temp eggs make the dough smoother, don’t add all eggs at once, and if a puff collapses pop it in a hot oven for a few minutes to dry it out again.

Equipment Needed

1. Oven (set to 425F / 220C), youll bake the puffs here
2. Baking sheet lined with parchment paper or a silicone mat, for even browning and easy cleanup
3. Medium saucepan for making the choux paste, sturdy so it wont scorch
4. Mixing bowls, at least two, one for the dough and one for fillings or cooling
5. Wooden spoon or rubber spatula to stir and scrape the pan (you want something strong)
6. Whisk or hand mixer (or stand mixer if youve got one) for pastry cream and whipped cream
7. Piping bag or sturdy zip bag plus a 1/2 inch tip or a snipped corner for piping and filling
8. Cooling rack so shells cool completely and stay crisp
9. Measuring cups and spoons, and a kitchen scale if you have one for more accurate results

FAQ

Q: Can I use regular all purpose flour instead of gluten free?
A: Yes, you can. Regular AP flour will give a slightly different texture but the method is the same. If you switch to regular flour skip the xanthan gum. If you stick with GF flour, make sure it's a 1-to-1 blend for best results.

Q: My puffs collapsed after I took them out of the oven, what went wrong?
A: Most likely they weren't dry inside or the oven was opened too early. Bake until shells are well browned and feel light and hollow. If they deflate, poke a small hole and return them to a low oven for 5-10 minutes to dry out. Humidity and undercooked dough are the usual culprits.

Q: Can I make the shells or fillings ahead of time and how do I store them?
A: Yes. Unfilled shells keep at room temp in an airtight container for a day or freeze them for up to 1 month. Fillings must be refrigerated. Pastry cream, whipped cream and savory filling all keep in the fridge for 2-3 days. Fill the puffs just before serving so the shells stay crisp.

Q: My pastry cream has lumps, how do I get it smooth?
A: Whisk the cornstarch with a bit of cold milk first so there's no clumps, then temper the hot milk into the yolks slowly while whisking. Cook until it thickens and bubbles so the starch fully activates. For extra smoothness press through a fine sieve and put plastic wrap directly on the surface while it cools.

Q: The choux dough seems too wet or won't hold shape when I pipe it, what should I do?
A: You may not have cooked the flour mixture enough or you added the eggs too fast. Cook the dough until it pulls away from the pan and forms a film. Let it cool a minute then add eggs one at a time until the dough is glossy and just pipeable. If it's still sloppy chill briefly, or use a cookie scoop for more uniform blobs.

Q: Any quick hacks to make the puffs better or more reliable?
A: Chill the bowl and beaters for whipped cream, use a silicone mat for even bottoms, wet your finger to smooth peaks after piping, and avoid opening the oven for the first 15 minutes. If you want a sturdier sweet cream, fold a little mascarpone into whipped cream or stabilize with a teaspoon of cornstarch.

Gluten Free Cream Puffs (Video) Recipe Substitutions and Variations

Gluten free all purpose flour – swap for another 1-to-1 GF blend (Cup4Cup, King Arthur GF) and use same amount; or make a simple DIY mix: 1 cup brown rice flour + 1/3 cup tapioca starch + 2 tbsp potato starch (works well most of the time).
Xanthan gum – if your blend has none try equal parts guar gum, or use psyllium husk powder (start 1:1 by volume, psyllium gives more chew and moisture); omit entirely if your flour blend already includes a binder.
Eggs – for each egg try 3 tbsp aquafaba (drained chickpea liquid) or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes); note choux depends on eggs for lift so results can be denser with subs, use Ener-G egg replacer if you want a neutral powdered option.
Cornstarch (in pastry cream) – swap 1:1 with arrowroot powder or tapioca starch; both thicken similarly but arrowroot gives a clearer, silkier finish and should be heated gently.

Pro Tips

1. Weigh your gluten free flour. GF blends vary a lot so use a scale if you can, and add xanthan only if your blend needs it. Too much binder makes the shells gummy, too little and they fall apart.

2. Cool the choux paste until it stops steaming before you add eggs. If it is even a bit hot you risk scrambling them, but if its stone cold the eggs wont incorporate smoothly. Add eggs one at a time and judge by feel not by exact minutes.

3. Keep shells and filling separate until the last possible minute. GF shells lose crispness faster, so fill just before serving. If one collapses dont panic, pop it into a very hot oven for a few minutes to dry and re-crisp.

4. Stabilize your fillings for longer holds. Press plastic onto pastry cream to prevent a skin and chill it fully. For whipped cream fold in a little mascarpone or a pinch of powdered gelatin if you need it to stay firm. For the savory mix chill so it firms up for clean piping, and taste for salt after it has rested.

Gluten Free Cream Puffs (Video) Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I'm excited to share my Cream Puff Recipe that produces shells with a generous hollow ready for either sweet or savoury fillings, so which will you choose?

Servings

servings

Calories

242

kcal

Equipment: 1. Oven (set to 425F / 220C), youll bake the puffs here
2. Baking sheet lined with parchment paper or a silicone mat, for even browning and easy cleanup
3. Medium saucepan for making the choux paste, sturdy so it wont scorch
4. Mixing bowls, at least two, one for the dough and one for fillings or cooling
5. Wooden spoon or rubber spatula to stir and scrape the pan (you want something strong)
6. Whisk or hand mixer (or stand mixer if youve got one) for pastry cream and whipped cream
7. Piping bag or sturdy zip bag plus a 1/2 inch tip or a snipped corner for piping and filling
8. Cooling rack so shells cool completely and stay crisp
9. Measuring cups and spoons, and a kitchen scale if you have one for more accurate results

Ingredients

1 cup (240 ml) water (for choux pastry)
1/2 cup (113 g) unsalted butter, cut into pieces
1 tbsp granulated sugar
1/4 tsp fine salt
1 cup (120 g) gluten free all purpose flour, 1 to 1 blend
1/4 tsp xanthan gum, only if your flour blend has none
4 large eggs, room temperature
1 tsp vanilla extract (optional, for sweet)
Powdered sugar for dusting
For vanilla pastry cream: 2 cups (480 ml) whole milk
For vanilla pastry cream: 1/2 cup (100 g) granulated sugar
For vanilla pastry cream: 4 large egg yolks
For vanilla pastry cream: 1/4 cup (30 g) cornstarch
For vanilla pastry cream: 2 tbsp (28 g) unsalted butter
For vanilla pastry cream: 1 tsp vanilla extract
For whipped cream filling: 1 cup (240 ml) heavy whipping cream
For whipped cream filling: 2 tbsp (15 g) powdered sugar
For whipped cream filling: 1 tsp vanilla extract
For savory herbed filling: 1 cup (225 g) cream cheese, softened
For savory herbed filling: 1/2 cup (120 g) sour cream or creme fraiche
For savory herbed filling: 2 tbsp chopped fresh chives
For savory herbed filling: 1/2 tsp garlic powder (optional)
Salt and black pepper, to season the savory filling

Directions

Preheat oven to 425F (220C). Line a baking sheet with parchment or a silicone mat and have a piping bag or sturdy zip bag ready with a 1/2 inch tip or a snipped corner.
Make the choux: in a medium saucepan bring 1 cup (240 ml) water, 1/2 cup (113 g) unsalted butter, 1 tbsp sugar and 1/4 tsp fine salt to a rolling boil. Remove from heat and quickly stir in 1 cup (120 g) gluten free all purpose flour and 1/4 tsp xanthan gum if your flour blend has none. Stir hard until the dough forms a smooth ball and pulls away from the pan, cook 1 to 2 more minutes to dry the paste a bit.
Cool then add eggs: transfer the dough to a bowl and let it cool 3 to 5 minutes so it stops steaming. Add 4 large room temp eggs one at a time, beating well after each addition until the dough is glossy and falls slowly from the spoon in a V. Stir in 1 tsp vanilla only if you are making sweet puffs. If the dough is too stiff add a tiny bit of egg, if too loose add a teaspoon of flour.
Pipe and shape: fill your bag and pipe 1 1/2 inch rounds about 2 inches apart, or pipe larger mounds for big cream puffs. Wet your fingertip or a wet spoon and gently smooth any peaks so they bake evenly. Dusting with a light sprinkle of granulated sugar now will help browning if you like.
Bake in two stages: bake at 425F (220C) for 10 to 12 minutes without opening the oven, then reduce heat to 375F (190C) and bake another 18 to 25 minutes until deeply golden and puffed. If they look done but feel a bit soft, turn oven off and crack the door open and leave puffs inside for 8 to 12 minutes to dry out and avoid collapse.
Cool and prepare to fill: transfer to a rack and cool completely. To fill cut tops off or poke a hole in the side and use a piping tip to fill so the shell stays crisp. Sweet puffs get a dusting of powdered sugar just before serving.
Vanilla pastry cream: heat 2 cups (480 ml) whole milk to just simmering. Whisk together 1/2 cup (100 g) granulated sugar, 4 large egg yolks and 1/4 cup (30 g) cornstarch until pale. Temper the yolk mix with a few tablespoons of hot milk, then whisk all back into the pot. Cook over medium, whisking constantly, until thick and bubbling about 1 minute. Remove from heat and whisk in 2 tbsp (28 g) unsalted butter and 1 tsp vanilla. Press plastic wrap onto the surface and chill before piping.
Whipped cream filling: chill a bowl and whisk if you can, then whip 1 cup (240 ml) heavy cream with 2 tbsp (15 g) powdered sugar and 1 tsp vanilla to medium-stiff peaks. Use immediately or keep chilled a short time.
Savoury herbed filling: beat together 1 cup (225 g) softened cream cheese, 1/2 cup (120 g) sour cream or creme fraiche, 2 tbsp chopped fresh chives and 1/2 tsp garlic powder (optional). Season with salt and black pepper to taste. Chill so it firms up a bit for piping.
Assemble and serve: pipe your chosen filling into the cooled shells (pastry cream or whipped cream for sweet, the herbed cream cheese for savoury). Dust sweet ones with powdered sugar. Serve asap for the crispiest shells; if you need to make ahead keep shells and fillings separate and fill just before serving. Small hacks: room temp eggs make the dough smoother, don’t add all eggs at once, and if a puff collapses pop it in a hot oven for a few minutes to dry it out again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.