These classic Gluten-Free Profiteroles by FREEE are just divine – great for Valentine’s Day or just a wonderful treat for the family any time of the year!
You can choose to fill with whipped double cream, or see below for the full recipe that includes a chocolate filling!
Gluten Free Profiteroles
Perfect for Valentine's Day, these profiteroles are just divine
Ingredients
For the choux buns
- 75 g FREEE White Bread Flour
- ½ tsp caster sugar
- 2 free-range eggs
- 50 g butter
- 160 ml water
For the chocolate mousse filling
- 50 g milk chocolate
- 150 ml milk
- 50 g sugar
- 1 tbsp FREEE Tapioca Flour
- 1 tbsp water
- Use whipped double cream if preferred as the filling optional
For the topping
- 75 g milk chocolate
- 15 g butter
Instructions
For the choux pastry
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Preheat the oven to 200°C/Gas Mark 6. Line a large baking tray with a baking liner or parchment paper.
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Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
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Put the butter and water into a saucepan over a medium heat. When the butter has melted and water come to the boil, remove the pan from the heat.
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Immediately add the flour from the bowl and mix into a smooth paste. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough. Remove the pan from the heat.
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Add a third of the egg and beat it into the dough with a spatula. When it is incorporated, beat in another third of the egg. Beat in the remaining egg to make a thick and smooth paste.
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Take a good 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.
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Drop the ball of paste onto the baking tray and repeat with the remaining paste. OR, put the choux paste into a piping bag and pipe 10-12 balls of dough onto the baking tray.
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Bake for 30-35 minutes until golden brown and crisp to the touch. Remove the tray from the oven.
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As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape. Transfer the choux buns to a wire rack to cool.
For the chocolate mousse filling
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Break the chocolate into pieces. Measure the milk, sugar and chocolate into a saucepan. Heat gently while stirring until the sugar and chocolate have dissolved. Remove the pan from the heat.
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Put the tapioca flour and water into a bowl and stir into a paste. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
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Remove the pan from the heat and leave it to cool.
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Spoon or pipe the cream into the middle of the cold choux buns. Pile the filled choux buns onto a serving dish. Chill until ready to serve with a jug of cream.
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TIP: Pipe in whipped double cream if you prefer.
For the topping
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Break the chocolate into small pieces. Melt the chocolate and butter together until both are runny. Pour some runny chocolate onto the top of each chocolate choux bun.