These gluten-free cream puffs are crisp on the outside, airy inside, and get filled with your favorite filling—whether that’s a luscious almond pudding or vanilla ice cream. Drizzled with rich chocolate ganache, they’re a showstopper for special occasions or a baking day with kids. This classic French pastry is made with an easy gluten-free choux pastry dough that comes together effortlessly.
Why You’ll Love These Gluten-Free Cream Puffs
These dreamy gluten-free cream puffs can be filled with a silky almond pudding filling or scoops of vanilla ice cream and are topped with a rich chocolate ganache. And guess what? Nobody will ever know they’re gluten-free! The choux pastry dough is surprisingly simple to make and can also be used for eclairs or gougères. The baked shells freeze beautifully, making this the ultimate make-ahead dessert.
These days, I embrace ease over perfection, so instead of fussing with a piping bag, I simply scoop the dough onto a baking sheet and smooth the tops with a damp finger. The result? Deliciously imperfect, bite-sized pastries—just how I like them (like these blueberry hand pies).
Once cooled, they can be filled profiterole-style with ice cream or with my creamy homemade pudding, just like my mom used to make. The contrast of the buttery, unsweetened puff, the creamy filling, and the rich chocolate topping is nostalgic yet fresh—simply divine.
Nicki's tip: You can use a piping bag to make the puffs or ditch perfectionism and simply scoop them onto a baking sheet. While they might be bumpy, they'll taste just as delicious without the stress. Get the story behind these cream puffs and more tips in this newsletter.
Recipe Highlights
- Foolproof pâte à choux – This gluten-free cream puff recipe walks you through every step.
- Make-ahead friendly – The shells and ganache can be prepped in advance.
- Crowd-pleaser – Great for everything from dinner parties to casual cravings.
- Versatile – Fill them with pudding, ice cream, or even whipped cream!
Ingredients You’ll Need
Pâte à Choux (Cream Puff Shells)
- Unsalted butter – Provides richness and structure. Use vegan butter for a dairy-free option
- Water – Essential for steam, which helps the puffs rise.
- Fine sea salt – Enhances flavor.
- Gluten-free flour – I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure for Measure (or you can use regular all-purpose flour if you don’t need GF!).
- Eggs – The key to achieving that airy, hollow structure. I haven’t tested a vegan substitute here, so I don’t recommend it.
Chocolate Ganache
- Dark chocolate – Go for a good-quality chocolate, around 60-70% cacao.
- Heavy cream – Helps create that smooth, silky texture.
- Pinch of salt – A little bit enhances the chocolate flavor.
Filling
- Homemade pudding – Add ¼ teaspoon of almond extract for a delicate flavor boost.
OR
- Vanilla ice cream – For a profiterole-style dessert!
Step-by-Step Instructions
Make the Pâte à Choux Dough
Step 1: Preheat the oven to 400°F (200°C) with a rack in the lower third and a rack in the upper third. Line two large baking sheets with parchment paper.
Step 2: Combine the butter, water, and salt in a medium saucepan. Place the pan over medium-high heat and bring the water to a boil. As soon as the water reaches a full boil, remove the pan from the heat and add the flour. Stir vigorously to combine with a rubber spatula (work quickly to prevent lumps). Keep stirring until the dough pulls away from the sides of the pan and forms a rough ball (it should look thick and shiny). Let the dough cool in the pan for 10 minutes.
Step 3: Transfer dough into a large mixing bowl with electric beaters, or the bowl of a stand mixer fitted with the paddle attachment. Beat one egg into the dough. Once it’s fully combined, add the next egg and beat until fully combined. Continue in this way until all of the eggs have been incorporated (the dough will come together, then separate, then come together again). Once the dough forms a thick ball, use a rubber spatula to scrape the corners, stirring well (be bold here, as you want a smooth-ish mound of dough).
Step 4: Using a 2-tablespoon cookie scoop (or you can dollop the dough using two spoons or pipe it with a piping bag), scoop the dough onto the prepared baking sheets, leaving a 2-inch space between each. Using a wet finger, nudge the puffs into a round-ish mound and smooth out the tops.
Bake
Step 5: Bake the shells on the prepared racks for 20 minutes. Rotate the pans and switch their positions. Continue baking until golden brown and firm on the outside, about 10-15 minutes longer (it’s best to cook them on the longer side as this will ensure they’re crisp—they should be evenly browned). When the shells come out of the oven, immediately use a skewer or chopstick to poke a hole in the bottom of each (this will allow the steam to escape, preventing the puffs from getting soggy).
Step 6: Transfer the puffs to a rack and let them cool completely. Do Ahead: Once fully cooled, the shells can be stored in an airtight container at room temperature for 1 day or frozen for 1 month.
Make the Chocolate Ganache
Step 7: Place the chocolate and heavy cream in a microwave-safe bowl with a pinch of salt. Microwave in 20-30 second intervals, stirring between each, until silky smooth (alternatively, place the chocolate and cream in a double boiler and cook on the stovetop until melted).
Step 8: If you’re going to be drizzling the chocolate sauce over the puffs (as opposed to dipping them—see below), feel free to add another small splash of cream to make a thinner sauce. Do Ahead: The chocolate ganache can be refrigerated for up to 1 week. Reheat it in the microwave, stirring every 30 seconds, until smooth.
Assemble and Serve
Step 9: For classic cream puffs, whisk the chilled pudding until smooth.
Step 10: Cut off the tops of the puffs and use a small spoon to dollop the pudding into the cups (or you can pipe the pudding directly into the puffs using a piping bag with a metal tip).
Step 11: You can either dip the top of the puffs into the ganache, or you can drizzle the assembled puffs with the ganache.
Step 12: For profiteroles, cut off the tops of the puffs and fill the cups with a small scoop of ice cream. Pop the tops back on and drizzle with the chocolate ganache. So much joy!!
Recipe Tips
- I tested this recipe using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, which I recommend (along with King Arthur Measure for Measure). You can also use regular all-purpose flour.
- The same pâte à choux dough can be used to make eclairs or savory cheese puffs (gougeres).
- A 2-tablespoon ice cream scoop makes it easy to scoop the dough. However, you can also use two spoons (or a piping bag).
- You can make the homemade pudding a day or two ahead, which streamlines the recipe. You can either cut off the top of the puffs and spoon the pudding into the center, or you can use a piping bag with a metal tip to pipe the pudding into the puff.
- The unfilled puffs freeze beautifully. Defrost them at room temperature then fill to your heart’s content. Profiteroles on a Tuesday? Why not!!
- For another perfectly imperfect dessert, try these gluten-free Blueberry Hand Pies.
Storage & Serving Tips
- Unfilled shells: Store at room temperature for 1 day or freeze for 1 month. Defrost them at room temperature.
- Pudding-filled cream puffs: Keep refrigerated for up to 6 hours.
- Ganache: Store in the fridge for 1 week, reheating as needed.
- Pudding: You can make the pudding up to 3 days before, if using.
- Ice cream-filled profiteroles: Assemble just before serving.
Recipe FAQs
Yes! The shells can be baked and frozen for up to a month. Just defrost at room temperature before filling.
They likely weren’t baked long enough. Make sure they’re golden and crisp before removing them from the oven. Poking a hole in the bottom also helps prevent deflation.
A gluten free flour blend with xanthan gum is ideal. If your blend doesn’t include xanthan gum, add ¼ teaspoon for better texture.
Yes! Use vegan butter in the dough and swap heavy cream for full-fat coconut milk in the ganache. For filling, choose a dairy-free pudding or ice cream.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
More Gluten-Free Recipes to Try
- Gluten-Free Blueberry Hand Pies
- Rhubarb Galette
- Savory Spinach Tart with Feta and Ricotta
- Flaky Gluten-Free Pie Crust
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Easy Gluten-Free Cream Puffs
Ingredients
Pâte à Choux Dough (Puffs)
- 1 stick unsalted butter (½ cup)
- 1 cup water
- ¼ teaspoon fine sea salt
- 1 cup (148g) gluten-free flour, preferably Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure (or you can use regular all-purpose flour)
- 4 large eggs
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- ½ cup plus 2 tablespoons heavy cream (plus more as needed)
- Pinch salt
Filling
- Homemade pudding (add ¼ teaspoon almond extract) or vanilla ice cream
Instructions
Make the pâte à choux dough
- Preheat the oven to 400°F (200°C) with a rack in the lower third and a rack in the upper third. Line two large baking sheets with parchment paper.
- Combine the butter, water and salt in a medium saucepan. Place the pan over medium-high heat and bring the water to a boil. As soon as the water reaches a full boil, remove the pan from the heat and add the flour. Stir vigorously to combine with a rubber spatula (work quickly to prevent lumps). Keep stirring until the dough pulls away from the sides of the pan and forms a rough ball (it should look thick and shiny). Let the dough cool in the pan for 10 minutes.
- Using electric hand beaters, beat one egg into the dough. Once it’s fully combined, add the next egg and beat until fully combined. Continue in this way until all of the eggs have been incorporated (the dough will come together, then separate, then come together again). Once the dough forms a thick ball, use a rubber spatula to scrape the corners, stirring well (be bold here, as you want a smooth-ish mound of dough).
- Using a 2-tablespoon cookie scoop (or you can dollop the dough using two spoons or pipe it with a piping bag), scoop the dough onto the prepared baking sheets, leaving a 2-inch space between each. Using a wet finger, nudge the puffs into a round-ish mound and smooth out the tops.
Bake
- Bake the shells on the prepared racks for 20 minutes. Rotate the pans and switch their positions. Continue baking until golden brown and firm on the outside, about 10-15 minutes longer (it’s best to cook them on the longer side as this will ensure they’re crisp—they should be evenly browned). When the shells come out of the oven, immediately use a skewer or chopstick to poke a hole in the bottom of each (this will allow the steam to escape, preventing the puffs from getting soggy). Transfer the puffs to a rack and let them cool completely. Do Ahead: Once fully cooled, the shells can be stored in an airtight container at room temperature for 1 day or frozen for 1 month.
Make the chocolate ganache
- Place the chocolate and heavy cream in a microwave-safe bowl with a pinch of salt. Microwave in 20-30 second intervals, stirring between each, until silky smooth (alternatively, place the chocolate and cream in a double boiler and cook on the stovetop until melted). If you’re going to be drizzling the chocolate sauce over the puffs (as opposed to dipping them—see below), feel free to add another small splash of cream to make a thinner sauce. Do Ahead: The chocolate ganache can be refrigerated for up to 1 week. Reheat it in the microwave, stirring every 30 seconds, until smooth.
Assemble and serve
- For cream puffs, whisk the chilled pudding until smooth. Cut off the tops of the puffs and use a small spoon to dollop the pudding into the cups (or you can pipe the pudding directly into the puffs using a piping bag with a metal tip). You can either dip the top of the puffs into the ganache, or you can drizzle the assembled puffs with the ganache.
- For profiteroles, cut off the tops of the puffs and fill the cups with a small scoop of ice cream. Pop the tops back on and drizzle with the chocolate ganache.
- Do Ahead: The puff shells can stored at room temperature for 1 day or can be frozen for up to 1 month. Defrost them at room temperature. You can make the pudding up to 3 days before, if using. If you piped the pudding into the puffs you can refrigerate them for up to 6 hours before serving.
Notes
- I tested this recipe using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, which I recommend (along with King Arthur Measure for Measure). You can also use regular all-purpose flour.
- The same pâte à choux dough can be used to make eclairs or savory cheese puffs (gougeres).
- A 2-tablespoon ice cream scoop makes it easy to scoop the dough. However, you can also use two spoons (or a piping bag).
- You can make the homemade pudding a day or two ahead, which streamlines the recipe. You can either cut off the top of the puffs and spoon the pudding into the center, or you can use a piping bag with a metal tip to pipe the pudding into the puff.
- The unfilled puffs freeze beautifully. Defrost them at room temperature then fill to your heart’s content. Profiteroles on a Tuesday? Why not!!
- For another perfectly imperfect dessert, try these gluten-free Blueberry Hand Pies.
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