Savoury Filled Profiteroles - makes 22
- 50g butter or pastry margarine
- 125ml water
- 65g gluten free flour
- 2 eggs
- filling of choice
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 mixture 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 balls (about the size of a 2p) on the tray, spaced apart. Try to pipe them all the same size.
Place in the oven and bake for 15 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.
Fill with chosen savoury filling – see tips.
how to make this recipe dairy free...
Make the choux pastry using dairy free pastry margarine in place of butter.
Follow filling suggestions using hummus in place of cream cheese.
Gem's hints and tips
These profiteroles taste and look exactly the same as profiteroles made with wheat.
If you are cooking the profiteroles in a gas oven you may have to leave the oven door slightly ajar near the end of the cooking to cook properly.
Sprinkle chopped nuts or grated cheese on top of the profiteroles before cooking.
Smoked mackerel mousse – Place 400g cream cheese into a food processor with one smoked mackerel fillet. Blend until smooth. Add a few drops of lemon juice, 2 tsp chopped parsley and black pepper to taste. Blend again. If the mixture is too stiff, add a drop of milk.
Fill a small freezer bag with the mousse, cut off a corner leaving a hole about 1 cm wide and pipe the mixture into the profiterole or cut open the profiterole and use a spoon to fill it with the mousse if you prefer. You could use smoked salmon in place of the mackerel.
I wouldn’t use a nylon piping bag for this as the smell of fish lingers in the bag.
Cream cheese and chive – Finely chop 2 tbsp chives and stir into 400g cream cheese
Olives and goats cheese – Chop 2 tbsp black olives and stir into 400g goat’s cheese and spoon into the profiteroles.