Gluten free profiteroles
This is a great gluten free choux pastry recipe. You can use the base recipe for sweet or savoury choux pastry. When they first come out of the oven they are quite hard - don’t worry as they soften when they cool. The choux buns freeze well if you want to make them in advance.
Credited to: Coeliac UK
Kcal: 1010.5
Difficulty: More of a challenge
Serves 8
15 mins prep
35 mins cooking time
Ingredients
For the choux pastry:
- 110g gluten-free plain white flour, sieved
- 1 tsp caster sugar
- Pinch of salt
- 130ml water
- 70g butter, chilled and cubed
- 3 eggs, lightly beaten
For the filling:
- 500ml whipping cream
For the chocolate sauce:
- 100ml water
- 40g caster sugar
- 200g gluten free dark chocolate, broken in to pieces
For the white chocolate sauce
- 200g gluten free white chocolate, broken into pieces
- 50g unsalted butter
- 142ml pot double cream
- 1 tsp vanilla extract
For the caramel sauce:
- 75g butter
- 100g light brown sugar
- 2 tbsp golden syrup
- 150ml double cream
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Sift the gluten free flour, salt, and sugar together and place it in a small bowl
- Place the butter and water in a small pan, and heat gently, until the water is boiling and the butter has melted
- Quickly add the mixture of flour, salt and sugar, and then remove the pan from the heat. Beat well with a spatula until the mixture combines and comes away from the pan. Cook the mixture through a little more, then leave to cool for a few minutes, knocking some of the hot air out with your spatula. Let the mixture cool a little bit first, or the eggs could scramble when you add them.
- Using an electric whisk or spatula add in the beaten egg a little at a time and beat to a soft shiny paste.
- Fill a piping bag with the pastry dough. Cut off the end to about a 1.5 cm piece and pipe out balls of dough on to a baking tray lined with baking paper. Each one should be about the size of a walnut.
- Bake in an oven pre-heated 200°C for 10 minutes then reduce to 180°C for 15 min until risen and golden.
- Remove from the oven, make a small hole in the bottom of each profiterole, then return to the oven for a few minutes to dry out.
- Whip the cream, then spoon into a piping bag and fill the profiteroles through the hole you made in the base.
- To make the dark chocolate sauce put the sugar and water in a small saucepan and bring to the boil. While the sugar syrup is beginning to boil melt the chocolate. Take the sugar syrup pan off the heat and pour into the bowl of chocolate stirring until smooth and combined.
- To make the white chocolate sauce, place all the ingredients in a pan and stir gently until the butter and white chocolate is melted and you have sauce.
- To make the salted caramel, melt the butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.
Nutritional information per serving
Kcal
1010.5
Fat
82.8g
Carbs
56.1g
Protein
11.1g
Fibre
0.1g
Sugars
44.2g
