Gluten Free Profiteroles
Gluten Free Profiteroles are delightful little puffs filled with whipped cream and topped with rich chocolate ganache. These airy treats are perfect for any occasion, whether you’re celebrating a special event or just treating yourself on a cozy afternoon. They’re not only scrumptious but also surprisingly simple to make, even without gluten. Let’s dive into this exquisite recipe that will wow your guests and satisfy your sweet tooth!
What You’ll Need for Gluten Free Profiteroles
To whip up these delicious gluten free goodies, you’ll need the following ingredients:
- 85 g (3 oz) plain gluten free flour
- 0.25 tsp xanthan gum
- A pinch of salt
- 75 ml (2.5 fl oz) water
- 75 ml (2.5 fl oz) milk
- 50 g (1.75 oz) unsalted butter
- 1 tsp caster sugar
- 2 large eggs
- 200 ml (7 fl oz) double cream
- 1 tbsp icing sugar
- 85 g (3 oz) dark chocolate
- 85 ml (2.9 fl oz) double cream for ganache
Step-by-Step Gluten Free Profiteroles Recipe
- Preheat your oven to 220°C (Fan 200°C / Gas Mark 7) and line a large baking tray with baking paper.
- Sift the gluten free flour, xanthan gum, and salt into a bowl and set it aside.
- In a saucepan, combine the water, milk, unsalted butter, and caster sugar. Heat the mixture until it’s melted and boiling.
- Once hot, quickly add the flour mixture, stirring vigorously until the dough pulls away from the sides of the pan. This should only take a minute or two.
- Allow the dough to cool slightly before adding the eggs one at a time. Mix well after each addition until you have a thick, shiny paste.
- Using a piping bag, pipe small balls of dough onto the lined baking sheet, making sure to leave some space between each one.
- Bake the profiteroles for 15 minutes, then lower the temperature to 170°C (Fan 150°C / Gas Mark 3) and bake for another 15-20 minutes until they are golden brown and firm to the touch.
- Remove them from the oven and poke small holes in the bottom of each profiterole. Place them on a cooling rack to cool completely.
- Whip the double cream with icing sugar until soft peaks form. Use this to fill the cooled profiteroles.
- For the ganache, heat the 85 ml of cream until just simmering, then pour it over the chopped chocolate. Whisk until smooth.
- Drizzle the warm ganache over the filled profiteroles just before serving.
How to Serve Gluten Free Profiteroles
Serve these delicate puffs on a lovely platter, drenching them in the smooth chocolate ganache for the best presentation. They can be enjoyed on their own or served alongside fresh berries for a touch of color and flavor. If you like, top them with a dusting of icing sugar or some chopped nuts for added crunch. These bites are perfect for parties, family gatherings, or a treat to impress someone special!
Expert Tips for Gluten Free Profiteroles
- Make Ahead: You can prepare the dough ahead of time and chill it before baking. Just let it come back to room temperature before piping.
- Add Flavors: Consider adding vanilla extract or a bit of citrus zest to the cream for a unique twist!
- Storage: Store filled profiteroles in the refrigerator and enjoy them within a day or two for the best texture.
Gluten Free Profiteroles FAQs
Can I use other types of flour?
Using gluten free flour blends is recommended as they often provide better texture and flavor.
How do I know when the profiteroles are done?
They should be golden brown and firm to the touch. If they look too pale, give them a few more minutes in the oven.
Can I freeze profiteroles?
Yes! You can freeze unfilled profiteroles. Just ensure they are wrapped well and enjoyed within a month for the best taste.
These Gluten Free Profiteroles are a fantastic treat you won’t want to miss! Whether you’re cooking for a crowd or savoring a few yourself, these airy delights are sure to impress. Go ahead, give them a try, and enjoy each luscious bite!
Gluten Free Profiteroles
Ingredients
For the Dough
- 85 g plain gluten free flour
- 0.25 tsp xanthan gum
- A pinch of salt
- 75 ml water
- 75 ml milk
- 50 g unsalted butter
- 1 tsp caster sugar
- 2 large eggs
For the Filling and Ganache
- 200 ml double cream for filling
- 1 tbsp icing sugar for filling
- 85 g dark chocolate for ganache
- 85 ml double cream for ganache
Instructions
Preparation
- Preheat your oven to 220°C (Fan 200°C / Gas Mark 7) and line a large baking tray with baking paper.
- Sift the gluten free flour, xanthan gum, and salt into a bowl and set it aside.
- In a saucepan, combine the water, milk, unsalted butter, and caster sugar. Heat the mixture until it's melted and boiling.
- Once hot, quickly add the flour mixture, stirring vigorously until the dough pulls away from the sides of the pan. This should only take a minute or two.
- Allow the dough to cool slightly before adding the eggs one at a time. Mix well after each addition until you have a thick, shiny paste.
Baking
- Using a piping bag, pipe small balls of dough onto the lined baking sheet, making sure to leave some space between each one.
- Bake the profiteroles for 15 minutes, then lower the temperature to 170°C (Fan 150°C / Gas Mark 3) and bake for another 15-20 minutes until they are golden brown and firm to the touch.
- Remove them from the oven and poke small holes in the bottom of each profiterole. Place them on a cooling rack to cool completely.
Filling and Ganache
- Whip the double cream with icing sugar until soft peaks form. Use this to fill the cooled profiteroles.
- For the ganache, heat the 85 ml of cream until just simmering, then pour it over the chopped chocolate. Whisk until smooth.
- Drizzle the warm ganache over the filled profiteroles just before serving.
