Gluten-Free Choux au Craquelin
By the Gluten Free Recipes team ·
The delightful crispness of a craquelin topping giving way to a light, airy gluten-free choux pastry. These delicate bites are perfect for filling with your favorite cream or fresh berries for a truly elegant treat.
At a glance: This medium desserts recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Choux au Craquelin: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Choux au Craquelin: This recipe is crafted using a certified gluten-free flour blend, ensuring it's safe for those avoiding gluten-containing grains. Always double-check your ingredients.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup chocolate chips, berries, or filling of choice
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the choux from sticking and ensure even baking.
- 2
In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is pale yellow and fluffy, about 3-4 minutes. Gradually beat in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until fragrant.
- 3
Add the certified gluten-free all-purpose flour blend and salt to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. The dough should be thick and cohesive.
- 4
Gently fold in your chosen mix-ins, such as chocolate chips or berries, until evenly distributed throughout the dough. Spoon dollops of the dough onto the prepared baking sheet, leaving about 2 inches between each one to allow for expansion.
- 5
Bake for approximately 30-35 minutes, or until the choux are golden brown and feel firm to the touch. They should sound hollow when tapped on the bottom. Allow the gluten-free choux au craquelin to cool completely on a wire rack before filling, as they will continue to firm up as they reach room temperature.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
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