Gluten Free Profiteroles

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Light, airy and pretty are words not often associated with Gluten Free deserts but these profiteroles are just lovely and elicited quite the chorus of oohs and aaahs from my guests when I brought them to the table.
Choux pastry works better than you would expect with Gluten Flour and this recipe is really simple to follow. You most likely have all of the ingredients in your kitchen right now to make a luscious Monday treat.
You can fill the profiteroles with crème patisserie or just lightly sweetened whipped cream depending on how prepared you, I had short notice that visitors were coming so my profiteroles were filled with a cup of crème patisserie I had left over from some fruit tarts (recipe to come soon) folded in to some whipped cream to make it stretch but I definitely think that whipped cream on its own would be fine.

 

Choux Pastry
Ingredients
75 grams of Doves Farm Gluten Free Plain Flour
½ tsp of caster sugar
50 grams of butter
150ml of water
2 eggs, beaten

Preheat the oven to Gas 6/ 200/ 400f

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• Line two baking sheets with parchment paper
• Sift the flour and sugar together and set aside
• Melt the butter in a saucepan over a medium heat
• Once melted pour in the water and bring the butter/water mix to the boil
• When it has begun to boil remove the pan from the heat and add in the sifter flour and beat vigorously with a wooden spoon until everything comes together in a dough.
• Allow the dough to cool for a few minutes before adding the egg.
• Once the dough has cooled a bit start adding in the beaten egg, add the egg a bit at a time and beat it in with the wooden spoon until combined. This might take some time and elbow grease and your pastry may start to look like scrambled egg throughout this process but keep at it and the pastry should come together.

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• Keep at it with the wooden spoon until you have a smooth glossy pastry.
• Use a desert spoon to place little mounds of pastry on your baking sheet, keep them evenly spaced as they will rise, I fit six per baking sheet and got 12 choux buns from this quantity of pastry.
• Bake the buns in the oven at 200 for 15 minutes and then reduce the temperature to Gas 2/ 150 / 300f for a further 20 minutes
• When the buns have risen and are lightly golden remove them from the oven and carefully loosen the buns from the baking parchment, I lost the end of a bun when I was too rough with it and it stuck to the tray.
• Using a sharp knife or skewer poke a hole in the side of each bun so the steam can escape, this will keep the buns crisp.
• When the buns are cooled split them in half and fill with either sweetened whipped cream or crème patisserie and top with the chocolate glaze.

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Chocolate Glaze

1 cup of icing sugar
2 tablespoons of cocoa powder
2 tablespoons of warm water

• Sift together the icing sugar and cocoa powder in to bowl.
• Add the warm water and stir together th get a thick shiny glaze.
• Spoon over the filled profiteroles and do not worry if the glaze pools around them on a plate, people will be happy to scrap this off with their spoons when their profiteroles are gone!

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