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.
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!