Savoury Filled Profiteroles
Makes 22 pieces
- Gluten free & vegan
- Gluten & dairy free
50g dairy-free margarine
65g gluten-free flour
filling of choice
for the Choux Pastry
Preheat your oven to 220°c / 200°c fan oven / 425°f / gas mark 7.
Place the dairy-free margarine and water into a saucepan and heat on the stove.
Stir to melt the margarine. By the time the water comes to the boil the dairy-free margarine 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 22 small balls (about the size of a 2p coin) 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.
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 dairy-free hard cheese on top of the profiteroles before cooking.
Dairy-free cream cheese and chive –
2 tablespoons chives, finely chopped
400g dairy-free cream cheese – stir together and season to taste before spooning into the profiteroles.
Olive and sundried tomato –
2 tablespoons black olives, finely chopped
6 sun-dried tomato from a jar, finely chopped
200g houmous – stir together and season to taste before spooning into the profiteroles.