Gluten free puff pastry

Appetizers, Aperitif, Reception, Traditional Recipe

Gluten free puff pastry

Gluten free puff pastry, easy and cheap
Course Appetizer, Appetizers
Cuisine French
Keyword Aperitif, Appetizers, Reception, Traditional Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 200 kcal


  • 1 pinch Salt
  • 10 cl Milk
  • 100 g Cornflour
  • 60 g Butter


  1. Pour the milk and 10 cl of water into a saucepan. Add the chopped butter and salt and bring to the boil stirring with a wooden spoon
  2. Remove the pan from the heat and pour the cornflour at one time. Stir vigorously until the dough is smooth and even. The dough should come off the walls. Put back on a low heat to dry the dough stirring constantly for 2 to 3 min
  3. Preheat the oven th
  4. (180 ° C). Out of the fire, add the eggs one by one, making sure that the first one is well incorporated before adding the next one. The dough should be homogeneous
  5. Put the puff pastry in a pastry bag and form balls of the size of a walnut on a non-stick baking sheet, taking care to space them well
  6. Dice the yolk egg in a little water and brown the puffs with a brush. Bake for 20 minutes until the cabbages are golden and puffed.

Recipe Notes

You can garnish the cabbage with pumpkin cream or sprinkle with cheese. If you wish to serve them for dessert, add 20 g of sugar to the dough and garnish the cabbage with light cream or vanilla ice cream.