Easy Gluten Free Profiteroles
Delicious puffy gluten free profiteroles with the choice of dairy or dairy free cream filling and a luxurious chocolate pouring sauce. The perfect dessert for special occasions or a treat.
Servings: 4 servings (5 profiteroles)
Calories: 780kcal
Ingredients
- 75 g gluten free plain flour
- ¼ tsp psyllium husk powder (optional) (optional)
- 50 g butter I use Flora plant butter blocks
- 130 ml water from recently boiled kettle
- 2 egg(s) beaten
- pinch of salt
- 1/2 tbsp caster sugar
For the cream [for dairy free see notes]
- 300 ml double cream whipped
- 1 tsp vanilla extract
- 1 tbsp icing/confectioners sugar (confectioner's sugar)
For the chocolate sauce [for dairy free see notes]
- 200 ml double cream
- 80 g dark chocolate
- 20 g butter
Instructions
To make the choux
- Preheat oven to 220°C | 200°C fan | 425°F | Gas 7
- Grease a baking sheet and dust with a little flour.
- Measure the flour and psyllium husk powder if using and sieve onto a plate.
- Add the butter to a medium saucepan and cook on a high heat until melted.
- Pour in the hot water and bring back to the boil
- Take off the stove and immediately 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!
- Put the porridge-looking mess to one side and allow to cool for 5-10mins. It needs to be hand warm before the next stage.
- Add the beaten eggs one tablespoon at a time and beat furiously to combine. Once all the egg has been added you should have a smooth but sticky choux batter that refuses to leave the wooden spoon if flicked!
- 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.
- 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.
- If using a fan oven you may get better results, like me, if you add a roasting tin with a mug of water poured into it in the bottom of the oven, the steam should aid the baking process.
- Pop your profiteroles into the oven for 20mins they will go a lovely golden colour and double in size.
- Remove from oven and transfer to a cooling rack to cool completely.
To make the cream filling
- Whip the cream and add the vanilla extract and icing sugar to taste.
- Add to a piping bag and pop into the fridge until you need it.
To make the chocolate pouring sauce
- In a saucepan, heat the cream gently. Do not let it boil, it may split if you do.
- Turn off the heat and add the chocolate broken into pieces along with the butter. Do not stir, leave it to melt.
- After about 10 minutes stir the cream and you will have a magical chocolate pouring sauce appear before your very eyes!
- This sauce will remain a pourable sauce if kept at room temperature but will set if put in the fridge. To return it to a pouring sauce simple heat in the microwave for 10 seconds and stir. Alternatively return to the stove but you'll only need to heat for less than a minute.
To build your profiteroles
- Once your profiteroles have completely cooled you can pipe the cream into them. To do this gently force the piping nozzle into the choux bun and pipe until the profiterole feels firm. Repeat until all buns are filled.
- If serving immediately arrange 5 profiteroles in a dessert bowl and pour over the chocolate sauce.
- If serving at a later date keep in an airtight Tupperware container in the fridge and serve when ready.
Notes
Dairy Free Cream
400g tin of coconut milk (60% coconut or more)
1tbsp icing sugar
1tsp vanilla extract Remove the solid coconut fat from the tin, pour the cloudy coconut water away or into a glass (I drink this). Whip the white coconut fat along with the icing sugar and vanilla extract until thick enough to pipe, pop into the fridge until you're ready to use. Dairy Free Chocolate Sauce
200ml plant based cream (I use Elmlea)
80g dairy free chocolate
20g plant based butter (I use Flora) Follow the method above for the exact same results ...in fact, the chocolate sauce pictured is the dairy free version.
400g tin of coconut milk (60% coconut or more)
1tbsp icing sugar
1tsp vanilla extract Remove the solid coconut fat from the tin, pour the cloudy coconut water away or into a glass (I drink this). Whip the white coconut fat along with the icing sugar and vanilla extract until thick enough to pipe, pop into the fridge until you're ready to use. Dairy Free Chocolate Sauce
200ml plant based cream (I use Elmlea)
80g dairy free chocolate
20g plant based butter (I use Flora) Follow the method above for the exact same results ...in fact, the chocolate sauce pictured is the dairy free version.
Nutrition
Calories: 780kcal | Carbohydrates: 29g | Protein: 9g | Fat: 72g | Saturated Fat: 43g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 209mg | Potassium: 273mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg