Tomorrow is pastry week on The Great British Bake off so I thought I would have a go at making a gluten free version of Choux Pastry and make chocolate profiteroles.
Recipe-
150g water
60g unsalted butter
75g GF plain flour ( I used Doves farm )
2 large eggs
gluten free dark chocolate or milk chocolate if you prefer.
optional tsp honey (to add to chocolate)
extra thick double cream.
greased baking tray
I started with 60g unsalted butter and 150ml water. I heated these until the butter melted and the water and butter mix started to boil.
I took the pan off the heat and added the 75g of gluten free plain flour ( I used Doves farm ). This needs to be stirred vigorously until it forms a soft ball. To make life easier pop mixture into a food mixer,
Leave to cool before gradually adding 2 beaten eggs. A great deal of elbow work is now needed to form a smooth paste, don’t give up! hard work but it will be worth it.
Spoon mixture onto a buttered baking tray. I also sprinkled a little water on to the tray too. which is supposed to help producing a small amount of steam.
I used a pastry brush to egg wash the top of the choux buns. I made 9 large choux buns.
The tray goes in a pre heated oven 220c for 10mins then I turned the heat down to 190c for the final 20mins until golden brown.
I cooled the choux buns on a wire rack ready to fill . The plain profiteroles can be stored in an airtight container once cooled to use later.
I used some gluten free chocolate with 1 tsp of honey and cream to make the chocolate sauce.
I melted the 85g bar of chocolate then added 2tbs of thick double cream and 1tsp of honey.
If you are using very dark chocolate I just melt the chocolate and drizzle over the profiteroles. Perfect if you are trying to have less sugar in your diet.
Once the choux buns were completely cooled I made a hole in each one and piped in extra thick double cream. If you don’t have a piping bag, slice profiteroles in half and fill with cream.
Then it was time to add the chocolate sauce.
I always thought being gluten free would mean I could never have treats like this again. I’m so glad I was wrong.
The choux pastry was more tricky than some other pastries but not impossible.
Top tip –
I have started using my food processor to mix my profiteroles, which works very well and saves your energy!
Happy Baking!
Fabulously Free From 
Wow they look delicious! When are you opening your GF bakery or coffee shop??? Will you do mail order to Riyadh? X
They look wonderful, Helen. Will we see you on the Bake off next year???;)
I always thought that GF choux pastry would be tricky to make, but you make it sound so easy! I’ll definitely be trying these one weekend very soon! Keep up the good work, Helen! I’m loving your GBBO inspired blog posts. 🙂
They look fab:) will have to give them a go. How do I follow your blog?
Pingback: gluten free Gougères , bite size savoury choux buns | Fabulously Free From
These look amazing and I could just eat one right now! Unfortunately my baking skills are rubbish whether I’m using gluten free or normal flour. I blame the oven!
I have just made these, they are on the wire rack cooling to have the cream put in them and then a little chocolate for the top. 🙂
Oh my word! these look amazing! In all my 41 years I have never had a chocolate profiterole…. so I will definitely try these!
Happy baking! Well worth using a mixer if you have one, it’s tough work beating But worth it!
I’ve always been a bit too scared to make choux pastry for some reason but since going GF I’ve really missed these kind of indulgences as a special treat. I am happy to say that I just made these and they were absolutely amazing! So simple to make using a food processor to mix in the egg, and they came out perfect. I was worried about the texture because GF flour is never quite the same but you honestly couldn’t tell they were GF at all (I used Doves Farm too). Thank you for allowing me to enjoy one of my favourite pre GF treats again 🙂
Pingback: Gluten free Patisserie for Bake Off | Fabulously Free From
These are brilliant, and taste just like the real thing. It took me a few attempts to get them right, but finally managed it. Thank you very much for the recipe. It’s so easy to do and not many ingredients unlike some other recipes which are hard to do.