Gluten and Dairy Free Choux Buns

serves / makes 4
25 prep time
25 mins cooking time


A lovely dessert with crisp choux pastry, filled with french pastry cream, fresh raspberries and topped with chocolate sauce – all dairy and gluten free.


For the choux buns:

  • 100g dairy free spread
  • 300ml water
  • 120g gluten free plain flour
  • 4 eggs

For the filling:

  • 300ml dairy free milk
  • 4 egg yolks
  • 100g caster sugar
  • 30g cornflour
  • 1 teaspoon vanilla extract, optional
  • 2 tablespoons raspberries

For the topping:

  • 125g dairy free dark chocolate
  • 30g dairy free spread
  • 1 tablespoon dairy free cream


To make the choux buns:

  • Preheat the oven to 200oC
  • Add the water and dairy free spread into a saucepan and bring to the boil
  • Remove from the heat and add the flour
  • Beat well until the mixture leaves the sides of the pan and forms a ball
  • Beat the eggs and gradually add to the dough
  • Beat until a smooth paste has formed
  • Pipe the mixture into either four circles or eclairs, onto a dampened baking sheet
  • Bake for 25 minutes in the middle of the oven
  • Remove from the oven and allow to cool

To make the cream filling:

  • Place the milk into a small saucepan and bring to the boil
  • While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
  • When the milk has boiled, pour into the measuring jug while whisking continuously
  • Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
  • Chill the creme patisserie before use

To decorate:

  • Cut the buns in half
  • On the bottom half of the bun, pipe a layer of the french pastry cream
  • Top with a layer of raspberries and pipe on another layer of pastry cream
  • Melt the dairy free chocolate and spread together
  • Remove from the heat and stir in the cream
  • Spread onto the top of each bun

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