We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.
Line a large baking tray with parchment and preheat the oven.
Sift the flour onto a plate, sprinkle the sugar over the top and set aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, quickly add the prepared flour and mix together well.
Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Take a good teaspoon of the paste, scrape onto a second teaspoon then scrape it back onto the original spoon to make a ball of paste and drop this onto the prepared baking tray. Repeat with the remaining dough or pipe small balls of dough onto the baking tray.
Bake for 25 - 35 minutes until golden brown and dry on the inside.
Remove the tray from the oven and make a cut in the side of each choux bun, to allow the steam to escape.
Transfer to a wire rack to cool.
Whip the cream.
Spoon or pipe the cream into the cold choux buns.
Chill until ready to serve.
Put the cream and sugar into a saucepan and gently heat together, stirring until the sugar is dissolved. Remove the pan from the heat.
Break up the chocolate, add it to the cream and stir until it is dissolved and the sauce is glossy.
Pour the sauce over the profiteroles before or after serving.
Large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater
200°C, Fan 180°C, 400°F, Gas 6
25 - 35 minutes
Wonderful result. Followed the recipe exactly but my oven is super fast so after 8 minutes I could smell the cooked dough, gave them 2 minutes more, then cooled on a wire rack. Sublime. No need to make ordinary profiteroles for my husband anymore since he couldn't tell the difference.
I make a very quick fudge sauce: 1/2 cup chocolate chips (callebaut) and 1/2 tin carnation sweetened condensed milk. Mix together in glass bowl and microwave on medium 90 seconds, stir and serve as well as a big bowl of chantilly cream, of course. (Whipped cream with vanilla and icing sugar to add depth of flavour). Assembling all three at the table avoids sogginess and adds to the festive family atmosphere. Birthday treat!
05 Mar 2020
Wow, these came out great. Tasted fantastic. Just watch the egg, as i only needed to use 1 1./2 egg, not the 2.
12 Mar 2018
Delicious- works well as a gluten free pudding. Husband was missing profiteroles until now. Easy to make