Description
A delicious gluten-free pastry recipe perfect for any occasion.
Ingredients
Scale
- 1 cup Gluten-Free Flour Blend (Recommend King Arthur Measure for Measure)
- 2 tablespoons Cornstarch (Contributes to lighter texture)
- 1 cup Water
- 4 tablespoons Unsalted Butter (For best flavor)
- 1 pinch Salt (Enhances flavor)
- 1 tablespoon Sugar (Adjust based on filling)
- 3 large Eggs (Room temperature for best results)
- 1 large Extra Egg for Egg Wash (For a golden finish)
Instructions
- In a medium saucepan, combine water, unsalted butter, salt, and sugar. Bring to a boil over medium heat, then whisk in the gluten-free flour and cornstarch until the mixture pulls away from the sides of the pan.
- Transfer the panade to a stand mixer bowl and allow it to cool for about 10 minutes.
- Gradually add room temperature eggs one at a time, mixing on medium speed until smooth and shiny.
- Fit a piping bag with a large round tip, and fill it with the dough. Pipe your desired shapes onto a parchment-lined baking sheet.
- Preheat your oven to 425°F. Bake for 10 minutes, then reduce the temperature to 350°F and continue baking for 20-30 minutes, or until golden brown.
- Carefully remove the pastries from the oven and let them cool on a wire rack before filling.
- Optional: Dust with powdered sugar for a beautiful finish before serving.
Notes
- This pastry can be filled with sweet or savory fillings.
- Ensure the eggs are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg