Gluten free Patisserie for Bake Off

Today is Patisserie week on The Great British Bake Off . For this weeks challenge the contestants have to make 24 Cream horns for the signature challenge.  Mokatines are the technical challenge these are squares of genoise sponge with coffee buttercream and two types of icing. The show stopper is religieuse a l’acienne Three tiered choux pastry eclairs filled with creme patisserie.



I’m sure they will look a lot better than these!

click here to find out more about > The Great British Bake Off


I decided to make some of my gluten free choux pastry buns today to munch along with the show

Chocolate Choux buns makes about 9 large buns

( double the recipe if you are making a family show stopper )

75g gluten free plain flour I used Doves Farm

60g unsalted butter

2 large eggs

150g water

gluten free chocolate I use Green and Blacks 70%

extra thick double cream



pre heat oven 220c

put the water and butter in a saucepan over a medium heat


melt butter in to the water until it starts to boil

take the saucepan off the heat and add the flour, beat well it take a huge amount of elbow grease!

the easiest way is to pop the dough in a mixer and beat well



when the mixture is cool add the two beaten eggs


again beat well by hand or in a mixer


spoon the mixture on to a greased baking tray,

If you want to make eclairs use a piping bag to pipe the batter



sprinkle a little water on the tray this should help to produce some steam to help the buns to rise

pop in the hot oven 220c for 10 mins then lower temp to 190c for a further 20 mins until golden brown

remove from the oven and cool on a wire rack


once cooled slice the choux buns in half and filled with extra thick cream . You could keep the buns whole and fill the choux buns using a piping bag

melt some 70% gluten free dark chocolate and dip the tops of the buns in to the melted chocolate and allow to cool and set


pop the tops back on to the buns and enjoy



For a special dessert make a double quantity, fill with creme patisserie or extra thick double cream and arrange into a tower.


Why not try your hand at sugar shards to add some wow.


Happy Baking!

From the archives blog posts Gluten free profiteroles < click here

Chocolate profiteroles < click here

Chocolate eclairs < click here


Gluten free Chocolate Profiteroles

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.


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!