The Home Economics Bit

Choux pastry is made of flour, water, butter, and eggs. Steam, which gets released in the oven, puffs the pastry, creating a crisp exterior and a hollow interior that can be filled with a variety of fillings such as cream or custard. Choux pastry is used for eclairs and profiteroles.

Gluten Free Profiteroles

Gluten Free Mummy
There's no need to miss out on delicious pastries just because you're gluten free. My gluten free profiteroles taste just like the real things, enjoy filled with Chantilly cream and served with hot chocolate sauce.
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Servings 12 profiteroles

Ingredients
  

  • 65 g gluten free self raising flour sieved
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 50 g butter
  • 150 ml cold water
  • 2 eggs lightly beaten

For the Chantilly cream

  • 300 ml double cream
  • 15 g icing sugar sieved
  • 1/2 tsp vanilla extract

For the chocolate sauce

  • 250 g double cream
  • 150 g good quality dark chocolate ensure it's gluten free

Instructions
 

  • Preheat oven to 200°C/400°F/Gas 6.
  • Line a flat baking tray with parchment/greaseproof paper.
  • Place the water and the butter into a saucepan over a low heat until the butter melts.
  • Bring to a brisk boil.
  • Once boiling, reduce the heat and add the sieved GF flour, xanthan gum and salt.
  • Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan.
  • Remove from heat and allow to cool.
  • Add the eggs gradually and beat until mixture is smooth and shiny.
  • Pipe, or use a tablespoon to drop, the dough about 3” apart on the lined baking tray.
  • Bake for 25 minutes until puffed and golden.
  • Remove from oven and slit each of the choux buns along one side.
  • Cool on a wire tray.
  • When cold, fill with whipped Chantilly cream and serve with hot chocolate sauce.

For the Chantilly cream

  • Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

For the chocolate sauce

  • Warm cream over a low heat.
  • Break the chocolate into pieces and add to the warmed cream. Stir until chocolate has melted. Do not boil.
  • Serve warm over Profiteroles.
Keyword chocolate, choux pastry, gluten free, profiteroles