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


Chocolate Profiteroles for the Great British Bake Off Final tonight

I dont think its possible to watch Bake off without some kind of homemade baked treat!

Tonight I think calls for a tower of gluten free chocolate profiteroles with some sugar shards. Filled with some extra thick double cream and delicious gluten free dark chocolate. I hope Mary and Paul would approve.




120g unsalted butter

300 ml water

150g gluten free plain flour

4 large free range eggs

gluten free chocolate 70%

extra thick double cream



pre heat oven 220c

To make the choux pastry


Put water and butter in a saucepan

Melt butter into the water and allow to start to boil


tip in flour and lower heat, stir / beat pastry vigorously

turn off heat after dough has formed into a ball and contains no visible flour

COOL well !


Put in your food processor or mix by hand ( hard work ! )


mix in machine or beat and gradually add the egg

once blended completely together

put in piping bag or use a tablespoon to make profiteroles

use greased baking tray, I used baking paper too



I managed to make 17 but wasted a little in the piping bag.

cook at 220c very hot oven for 1o mins

then reduce temperature to 190c for a further 20 mins



cool on wire rack

cut through the centre when cold

melt chocolate and dip the tops in to the melted chocolate



once the chocolate has cooled and set you can fill the profiteroles



I used extra thick double cream

using a pretty plate stack the profiteroles

to make a tower


then I added some sugar shards


All ready for this evenings Great British Bake Off final

Have a great evening! My money is on Richard @RichardPBurr

Good luck to Richard, Nancy and Luis all great bakers