Gluten Free Profiteroles Recipes

GLUTEN FREE PROFITEROLES

Steps:

• Preheat oven to 400 degrees F and line 2 half-sheet pans with parchment paper or silicone baking mats.
• In a small bowl, mix together your gluten free flour and xanthan gum and set aside.
• Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
• Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
• Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
• With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.
• Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
• Transfer the dough into a piping bag fitted with a large round tip. Pipe into rounds about 1 1/2 inches wide (about 1 heaping tablespoon of dough) or use a medium scoop to portion the dough. Space the rounds about 2 inches apart to allow for the pastry to puff while baking. Use kitchen shears to help snip the end of the pastry, if desired.
• Once you've piped your rounds, dip your fingers in a small bowl of water then smooth out the top of the pastries. You want the surface of the dough as smooth as possible. This will prevent any points from burning and will help form a nicely shaped pastry.
• Then sprinkle a very small amount of water over the pastry dough/baking sheet - you shouldn't be leaving large puddles of water, just enough to mist the baking sheet.
• Bake the Choux Pastry for 25-30 minutes at 400 degrees. Then, remove from the oven and use a sharp knife to quickly poke a hole in the side of each pastry to help the steam release. Return the pastries to the oven, turn the oven off, and leave them in there for another 5 minutes. When done, the pastries should be dry in the center and hollow on the inside. You can leave them in the oven for an additional 30 minutes to an hour to completely dry them out, just make sure the oven is off.
• Remove the baked pastries from the oven and cool completely on a wire rack before filling.
• Use a paring knife or a serrated knife to cut the top 1/2 off of each pastry shell.
• Use a small scoop to fill each pastry with ice cream.
• Place the tops back on each pastry and then top with chocolate ganache or chocolate sauce. Serve immediately.
• If serving later, place the profiteroles in the freezer after filling and then top with chocolate ganache just before serving.

GLUTEN FREE PROFITEROLES

Steps:

• Preheat the oven to 200°C/Gas Mark 6. Line a large baking tray with a baking liner or parchment paper.
• Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
• Put the butter and water into a saucepan over a medium heat. When the butter has melted and water come to the boil, remove the pan from the heat.
• Immediately add the flour from the bowl and mix into a smooth paste. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough. Remove the pan from the heat.
• Add a third of the egg and beat it into the dough with a spatula. When it is incorporated, beat in another third of the egg. Beat in the remaining egg to make a thick and smooth paste.
• Take a good soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
• Drop the ball of paste onto the baking tray and repeat with the remaining paste. OR, put the choux paste into a piping bag and pipe 10-12 balls of dough onto the baking tray.
• Bake for 30-35 minutes until golden brown and crisp to the touch. Remove the tray from the oven.
• As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape. Transfer the choux buns to a wire rack to cool.
• Break the chocolate into pieces. Measure the milk, sugar and chocolate into a saucepan. Heat gently while stirring until the sugar and chocolate have dissolved. Remove the pan from the heat.
• Put the tapioca flour and water into a bowl and stir into a paste. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
• Remove the pan from the heat and leave it to cool.
• Spoon or pipe the cream into the middle of the cold choux buns. Pile the filled choux buns onto a serving dish. Chill until ready to serve with a jug of cream.
• TIP: Pipe in whipped double cream if you prefer.
• Break the chocolate into small pieces. Melt the chocolate and butter together until both are runny. Pour some runny chocolate onto the top of each chocolate choux bun.

GLUTEN FREE CREAM PUFFS OR PROFITEROLES WITH FLAVORED CREAM OPTI

Steps:

• Cream Puffs:.
• In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
• Sift together the Pastry Flour, xanthan gum, salt and sugar.
• Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
• Use a large cookie scoop to drop dough onto a well greased baking sheet. For profiteroles, use mini or small scoop.
• Bake Cream Puffs at 425 degrees for 25-30 minutes, or until golden brown and centers are dry. Cool on wire racks before slicing and filling.
• For Whipped Cream Filling/Frosting:.
• To bowl of stand mixer, add whipping cream, vanilla and sugar. Chill everything, including the whisk attachment, in refrigerator for at least 30 minutes. Beat mixture until stiff peaks form then pipe into sliced puffs or profiteroles.
• For chocolate filling: Add cocoa powder and extra sugar to bowl with basic ingredients and chill for a full hour to allow the cocoa to dissolve, then beat until stiff peaks form.
• For berry fillings: Make the basic cream as above, beating only until soft peak stage. Add raspberry or strawberry puree a little at a time, and beat until stiff peaks form.