These Profiteroles use the same recipe as Éclairs the simple difference is that instead of piping out the choux pastry in long lines, you make blobs instead. Now this can be done using spoons but be warned, this corner cutting technique may result in awkward shapes which can be more reluctant to rise. Therefore, I’d always recommend piping the profiteroles.
I’ve suggested a cherry tomato size in this recipe but you can go mad and pipe a larger blob to recreate one of those lovely pastries you get in the supermarkets willed with cream and chocolate/caramel sauce.
Feel free to comment and post your successes (or ‘alternative endings’) to this recipe, I’d love to see what you create.
- 125 ml Water
- 125 g Butter
- 125 g Plain Gluten Free Flour
- 4 Eggs
- 300 ml Whipping Cream
- Combine water and butter in a saucepan and heat on hob until butters only just melted, remove from the heat and wait 5 mins
- Add all the flour at once (be brave) and beat like crazy until the mixture comes together in a ball of dough, then transfer dough to large bowl and leave to cool for 20mins.
- Add eggs one at a time and beat like crazy again until each one is mixed in, the mixture will now look smooth and shiny and be the consistency of toothpaste.
- Spoon mixture into a piping bag and pipe onto a greased baking tray.
- Bake at 200°C/400°F/Gas 6 for 35-40mins - don't be tempted to open the oven!
- On this occasion I cheated and brought one of those squeezy bottles of ice cream topping, but you can just as easily make your own chocolate sauce using 175g dark chocolate, 15g butter and 4tbsps cream just melt the butter and chocolate slowly and add the cream at the end.