Choux pastry has a well-earned reputation for being finicky, but this version comes together with a straightforward cook-and-beat method that gives you full control over the texture — glossy, thick, and ready to hold its shape the moment it hits the piping bag. Inside, a silky pastry cream built from egg yolks, sugar, and cornstarch sets up rich and smooth, with vanilla rounding out the flavor. A glossy chocolate glaze made with coconut milk finishes each shell with that classic bakery-case shine and a firm, snappable coating once it sets. The shells themselves bake up deeply golden and hollow, with crisp exteriors that give way to soft, custard-filled centers in every bite. It's a project worth the time investment, and it's a solid pick for a gluten free kitchen, so long as you have a good afternoon and a piping bag on hand.
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Learn more →10 servings
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Combine the water, dairy free butter, sugar, and salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full boil.
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