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It's taken me awhile to get started on the challenge of gf pastry, but I have finally made a start.
Table of Contents
Table of Contents
Pâte à Choux
Pâte à Choux
If you want to make Cream Puffs and Eclairs you need to make Pâte à Choux. This cooked batter is perfect for filling because a small portion of it will puff up to a hollow pastry three or four times its original volume.
The first time I made this it worked out well. Since then I have done a number of experiments, with some failures, and updated the recipe with more notes to make this recipe more consistent.
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