Gluten and Dairy Free, you’re kidding right? I was so thrilled to make  these, I’d set myself the challenge not out of necessity but just because thought it would be just that; a challenge! I am lucky to have one of my very best friends over from Canada at the moment and her daughter is gluten free just like Bethany but is also severely allergic to wheat. She’s spent the first few years of her life on a very limited diet due to food protein intolerance. Fortunately some children can outgrow many of the intolerance, sadly my friends daughter outgrew all but one and as a result has to carry an Epi-pen. and for anyone wishing to understand more about FPIES click the link.

Now I did say this was a challenge but out of trials and tribulations comes triumph! my first batch was a disaster, the second a triumph….however, it was not a profiterole, I had created Cinnamon Puffs! Totally on purpose you understand! That was when I decided that my flour mix just wasn’t working and reached for the good old Doves Farm Plain Gluten Free Flour.

The cream was something I had confidence in, another friend had mentioned about coconut whipped cream she’d seen made on TV using a Fern Cotton recipe so I was pretty sure that was going to work…on reflection I found it too sweet so I’ve tweeked the ingredients to make it less so and more authentically dairy-like. So, here we go, my Gluten & Dairy Free Profiteroles…

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Profiteroles
Prep Time
15 mins
Cook Time
20 mins
Total Time
1 hrs
 
Author: Glutarama
Ingredients
  • 130 g dairy free margarine
  • 130 ml water
  • 200 g gluten free plain flour
  • 4 eggs
  • pinch salt
  • 1/2 tsp caster sugar
For the cream
  • 2 tins coconut milk - make sure you get milk that is 70% or more coconut milk 400g each, these need to be kept in the fridge to ensure the coconut cream and water seperate.
  • 1 tbsp set or cloudy honey
  • 1/2 tsp vanilla extract
For the chocolate sauce
  • 1 tin coconut milk see info above
  • 200 g plain/dairy free chocolate
Instructions
To make the choux
  1. Preheat oven to Gas 7/220C
  2. Add the margarine and water to a large non stick saucepan, place on stove and heat until it reaches a rapid boil.
  3. Take off the stove and thrown in your flour, this goes against your instincts and you think you'll get a lumpy mess, be brave and beat the mixture giving it everything you've got!
  4. Put the porridge-looking mess to one side and allow to cool for 5mins.
  5. The gloop will still be hot for this next stage but don't worry, the eggs won't scramble.
  6. Add the eggs one at a time and beat furiously to combine. Once all 4 eggs have been added you should have a smooth stick choux batter that refuses to leave the wooden spoon if flicked!
  7. Spoon the batter into a piping bag with a large round nozzle, pipe walnut sized blobs onto a prepared baking tray leaving about 5cm between each.
  8. I always smooth down any little sticky-up bits by dipping my finger in a cup of cold water and gently patting down any spikes, these will just burn if you leave them sticking up.
  9. Pop into the oven for 18-20mins they will go a lovely golden brown and double in size.
  10. Remove from oven and transfer to a cooling rack to cool completely.
To make the cream filling
  1. remove the two coconut milk tins from the fridge and tip them upside down, using a tin opener cut open the bottom of the tin and pour out the coconut water (I saved this for smoothies later).
  2. Scoop out the white coconut solid cream and add to a food blender.
  3. Add the tablespoon of honey and 1/2 teaspoon of vanilla extract to the cream and blitz in the blender until smooth, this may take a while to remove all fatty lumps.
  4. Scoop out the whipped coconut cream and pop into a container to leave in the fridge until you require it. This can be made in advance and left over night if you wish.
To make the chocolate pouring sauce
  1. Using your third and final tin of coconut milk, add all the contents (cream and water) to a large jug and heat in the microwave on short bursts until the fat has melted. whisk out any stubborn lumps if necessary.
  2. Add the 200g of chocolate in small squares and set aside allowing the chocolate to melt unaided. After about 10mins return to the sauce and stir to combine. You will be left with a pour-able glossy coconut and chocolate ganache. This can also be made in advance and left overnight, it will thicken and solidify in the fridge but simply pop in the microwave for a few seconds to turn it back into a pouring sauce.