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Gluten Free Profiteroles with Chocolate Sauce

5.0

5 Ratings

30-35 minutes 12-16 profiteroles Gluten,Wheat,Nuts,Peanuts Vegetarian

About this recipe:

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The choux pastry in this classic dessert is made using Gluten Free White Bread Flour making it a great entertaining option that everyone will be able to enjoy. 

Equipment:

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large baking tray, 4 x mixing bowls, baking liner or parchment paper, saucepan, spatula and 2 x soup spoons or a piping bag

Ingredients:

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Gluten Free Choux Pastry Buns
75g FREEE White Bread Flour
½ tsp caster sugar
2 eggs
50g butter
160ml water

Cream Filling
150ml whipping or double cream
1 tbsp icing sugar

Chocolate sauce
50g milk chocolate
50g plain chocolate
100ml milk
1 tbsp caster sugar

Method:

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200°C, Fan 180°C, 400°F, Gas 6

Gluten Free Choux Pastry

  1. Pre-heat the oven.
  2. Line a large baking tray with a baking liner or parchment paper.
  3. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
  4. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
  5. Put the butter and water into a saucepan over a medium heat.
  6. When the butter has melted and water come to the boil, remove the pan from the heat.
  7. Immediately add the flour from the bowl and mix into a smooth free paste.
  8. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
  9. Remove the pan from the heat.
  10. Add a third of the egg and beat it into the dough with a spatula.
  11. When it is incorporated, beat in another third of the egg.
  12. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Take a soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
  2. Drop the ball of paste onto the baking tray and repeat with the remaining paste.
  3. OR, put the choux paste into a piping bag and pipe balls of dough onto the baking tray.
  4. Bake for 30-35 minutes until golden brown and crisp to the touch.
  5. Remove the tray from the oven.
  6. As soon as you can handle the choux buns, cut the side of each bun with a sharp knife to allow the steam to escape.
  7. Transfer the choux buns to a wire rack to cool.

Cream Filling

  1. Put the cream into a mixing bowl and beat until thick.
  2. Sieve the icing sugar over the cream and stir to combine.
  3. Spoon or pipe the cream into the middle of the cold choux buns.
  4. Chill until ready to serve.

Chocolate Sauce

  1. Break up the two types of chocolate into a bowl.
  2. Put the milk and sugar into a saucepan over a gentle heat, stirring until the sugar is dissolved.
  3. Remove the pan from the heat.
  4. Add the chocolate pieces and stir until it is dissolved and the sauce is smooth and glossy.
  5. Pile the choux buns onto a plate to serve with the chocolate sauce or alternatively drizzle the chocolate sauce over the choux buns.

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