Gluten-Free Cream Puffs with Vanilla Cream and Strawberries 🍓

These cream puffs carry all the elegance of French pastry while being light, crispy, and gluten-free. The tradition of choux pastry goes back to the 16th century, when it was first created in the court of Catherine de’ Medici. Over time, chefs refined it into the airy puffs we know today, loved in éclairs, profiteroles, and of course, chouquettes.

This gluten-free version keeps the magic alive: delicate puffs filled with vanilla whipped cream and topped with fresh strawberries. It’s a modern twist that makes the French classic accessible to everyone — perfect for sharing at family gatherings or adding a touch of Parisian charm to your table. ✨

🕒 For about 45 puffs
Prep time: 45 minutes
Baking time: 40 minutes
Cooling time: 2 hours

Ingredients

For the Choux Pastry

• 250 g water (or ½ milk, ½ water) (1 cup + 1 tbsp)

• 5 g salt (½ tsp)

• 5 g sugar (½ tsp)

• 100 g unsalted butter, 82% fat (¼ cup + 3 tbsp)

• 75 g rice flour (⅔ cup)

• 75 g cornstarch (⅔ cup)

• 250 g eggs, about 4–5 large eggs

• 1 large egg (~50 g), for glaze

• Spray oil + icing sugar, for finishing

For the Vanilla Whipped Cream

• 400 g heavy cream, 30% fat (2½ cups)

• 80 g icing sugar (⅔ cup)

• 1 vanilla pod, split and scraped

• 225 g strawberries, sliced (8 oz)

Equipment

• Baking tray (18" × 26"), lined with parchment paper

• Saucepan, spatula, large bowl

• Piping bag + plain nozzle (10–12 mm)

• Piping bag + fluted nozzle (12 mm)

• Stand mixer or electric beater

Instructions

For the panade:

• In a saucepan, combine water, salt, sugar, and butter. Heat over medium until the butter is fully melted and the mixture just begins to boil.
  
• Remove from heat, add rice flour and cornstarch all at once, and stir vigorously.
  
• Return to medium heat and stir for 20–60 seconds until the dough pulls away cleanly from the pan.
  
• Transfer the dough (panade) into a large bowl and stir to release steam and cool slightly.

For the choux pastry:

• Lightly whisk the eggs in a separate bowl.
  
• Add them gradually to the panade, mixing with a spatula or paddle attachment.
  
• Mix until the dough is smooth, glossy, and forms a ribbon that breaks cleanly.
  
• You may not need all the eggs — start with 200 g and adjust.

For piping the puffs:

• Pipe 3 cm (1¼ in) mounds onto a parchment-lined tray, spacing them apart.
  
• Tip: Draw circles on the back of the parchment as guides for even spacing.
  
• You’ll fit about 25 puffs per tray — bake in two batches if needed.

For glazing:

• Lightly spray the piped puffs with oil and sift icing sugar over the top.

For baking:

• Bake at 180°C / 350°F (convection/fan) for 40 minutes.
  
• Do not open the oven while baking, or the puffs may collapse.

For the vanilla whipped cream:

• Split the vanilla pod, scrape out the seeds, and add to the cold cream.
  
• Whip the cream until it begins to thicken, then gradually add icing sugar.
  
• Continue whipping until stiff peaks form — but don’t overmix, or you’ll make butter!
  
• Pour into a piping bag fitted with a fluted piping tip (French star).

For assembling:

• Let the puffs cool completely.
  
• Slice off the tops or cut a small hole underneath.
  
• Pipe in the vanilla whipped cream and add sliced strawberries.
• Replace the tops (optional) and dust with powdered sugar before serving.

💡 Tips

❄️ Chill your mixing bowl 30 minutes before whipping cream, it helps it whip faster and hold better.

⚖️ Use a kitchen scale: precision is key for perfect gluten-free choux.

🌸 Tahitian or Madagascar vanilla beans give an unmatched, fragrant aroma.

🍓 These puffs are best enjoyed the same day, but they’ll stay tender until the next day.

🚫 Never open the oven during baking — it can cause the choux to deflate.