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Gluten-Free Profiteroles

Gluten Free Stories
These Gluten Free Profiteroles are crispy, light, perfectly sweetened, bursting with creamy pastry cream and so delicious!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine French, Gluten-Free, Lactose-Free, Low FODMAP
Servings 12 profiteroles

Ingredients
  

For the Gluten-Free Choux Pastry (Pâte à Choux)

  • 55 g unsalted butter (1/4 cup)
  • 60 ml water (1/4 cup)
  • 60 ml lactose-free milk (1/4 cup)
  • 1 Tbsp granulated sugar
  • pinch of salt
  • 60 g gluten-free flour (1/2 cup)
  • 2 large eggs
  • egg wash (1 egg beaten with Tbsp milk or water)

For the Pastry Cream

  • 480 ml milk (2 cups)
  • 70 g sugar (6 Tbsp)
  • 30 g Cornstarch (3 Tbsp)
  • 2 tsp pure vanilla extract / vanilla bean paste or 1 vanilla bean pod
  • 3 large egg yolks
  • 1 large egg
  • 40 g butter (3 Tbsp)
  • pinch of slat

For the Chocolate Sauce

  • 100 g dark chocolate
  • 100 ml lactose free heavy cream

Instructions
 

To make the Gluten-Free Choux Pastry (Pâte à Choux)

  • Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. 
  • Mash the dough ball against the bottom and sides of the pan for 1 minute to gently cook the flour.
  • Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs.
  • Beat the eggs separatly and gradually add it to the dough, in 3-4 separate additions mixing for 30 seconds between each. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. 
  • Transfer your dough into a piping bag (I use a 1A nozzle). Pipe small balls onto your baking sheet with a little space between each ball. I make about 12 with this amount
  • If you don't want to use it immedietly. Cover and refrigerate for up to 3 days.
  • Once they've all been piped, wet your finger and dab the top of each ball to help with the shape. Gently flatten any pointy bits.
  • Gently brush with egg wash. (optional, if you don't have any of the whisked eggs left you can omit this step as it's not necessary.)
  • Bake in the prehetead oven 200°C (400°F) for 20min. Then 10 more minutes on 175°C (350°F).  Do not open the oven in this 30min as the pastries cook, as cool air will prevent them from properly puffing up. Once this 30min have passed open the oven, prick each shell with a skewer or toothpick and let them dry out in the oven for 5 more minutes. 
  • Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.

To make the pastry cream

  • Heat the milk over medium high heat and bring it to a simmer, almost to a boil. While the milk is being heated, place the vanilla, sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix.
  • As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix (WHISKING CONSTANTLY) to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
  • Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken (it takes about 1-2 minutes)
  • While whisking, let the custard come to a boil. Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
  • Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
  • Let the custard cool down to room temperature and then let it chill in the fridge for at least 2 hours or until it’s completely chilled.

Chocolate Suace

  • Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

To assamlbe

  • Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole). You can also cut the profiteroles in half and pipe them that way. Pour the chocolate soauce on top and let them cool in thefridge for 1 to 2h before serving.
Keyword Gluten Free Profiteroles