Choux Paste

Choux paste (in French, pâte à choux) is a pastry dough that starts in a saucepan. Classic choux paste is made with butter, water or milk, flour, and eggs. My gluten-free version is a bit different and involves a slightly different technique than a classic choux.

To make choux paste, in a saucepan, melt butter with half-and-half, water, salt, and sugar and bring the mixture to a boil. Stir in the Donut & Fritter Blend with a wooden spoon until the mixture forms a ball and a thin film forms on the saucepan. In a bowl, sprinkle the eggs with baking powder and whisk them. (This step is crucial to your success—the chemical reaction between the baking powder and the albumen in the egg enables the choux to rise in the oven and maintain its shape after baking.) Transfer the dough to a food processor, add the egg mixture, and process until a nice thick paste has formed.