Profiteroles - serves 8
- for the Profiteroles
- 50g butter
- 125ml water
- 65g gluten free plain flour
- About 2 eggs, beaten
- whipped cream or pastry cream
- for the Chocolate Sauce
- 175g plain chocolate
- 45g golden syrup
- a few drops of vanilla extract
- 45ml water
- 20g butter
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
for the Choux Pastry
Preheat your oven to 220°c / 425°f / gas mark 7.
Place the butter and water into a saucepan and heat on the stove.
Stir to melt the butter. By the time the water comes to the boil the butter should have melted.
Turn off the heat and stir in the gluten free flour. Place back on the heat and beat with a wooden spoon for 20 seconds.
Leave to cool until you can place your hand on the mix comfortably.
Beat in the egg a little at a time. You may not need all of the egg. Add until the mix just falls off the spoon when lifted.
for the Profiteroles
Line a baking tray with greaseproof paper and brush with oil.
Put a large plain piping nozzle on a piping bag and fill with choux pastry
Pipe 24 small bulbs on the tray, spaced apart. Try to pipe them all the same size.
Place in the oven and bake for 15 / 20 minutes. Check at this time, the tray may need turning round or placed on a lower shelf to finish cooking.
They are cooked when you cannot see any white part near the bottom of the pastry.
The profiteroles can be frozen at this stage until needed.
When defrosting, take out of freezer bag and leave at room temperature. They will defrost in a few minutes.
When serving fit a piping bag with a small plain nozzle, fill with whipped cream or pastry cream. Push the nozzle into each profiterole and fill with the cream. Serve with warm chocolate sauce.
for the Chocolate Sauce
Place all of the ingredients into a saucepan and stir over a low heat until melted together.
how to make this recipe dairy free...
Use Stork block margarine (Perfect for pastry) or Vitalite margarine in place of butter.
Stork block margarine does not state on the packaging that it is dairy free but I have been assured by the company that it is. Other dairy free margarines will work but the choux buns may not rise as well.
Fill with whipped soya cream or dairy free pastry cream.
Use dairy free plain chocolate and dairy free margarine in the chocolate sauce.