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Gluten Free Profiteroles with Chocolate Sauce

Makes 12-16 profiteroles

The choux pastry in this classic dessert is made using Gluten Free White Bread Flour making it a great entertaining option that everyone will be able to enjoy. 

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • GLUTEN FREE CHOUX PASTRY BUNS
  • 75g FREEE White Bread Flour
  • ½ tsp caster sugar
  • 2 eggs
  • 50g butter
  • 160ml water
  • CREAM FILLING
  • 150ml whipping or double cream
  • 1 tbsp icing sugar
  • CHOCOLATE SAUCE
  • 50g milk chocolate
  • 50g plain chocolate
  • 100ml milk
  • 1 tbsp caster sugar

Gluten Free Choux Pastry

  1. Pre-heat the oven.
  2. Line a large baking tray with a baking liner or parchment paper.
  3. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
  4. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
  5. Put the butter and water into a saucepan over a medium heat.
  6. When the butter has melted and water come to the boil, remove the pan from the heat.
  7. Immediately add the flour from the bowl and mix into a smooth free paste.
  8. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
  9. Remove the pan from the heat.
  10. Add a third of the egg and beat it into the dough with a spatula.
  11. When it is incorporated, beat in another third of the egg.
  12. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Take a soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
  2. Drop the ball of paste onto the baking tray and repeat with the remaining paste.
  3. OR, put the choux paste into a piping bag and pipe balls of dough onto the baking tray.
  4. Bake for 30-35 minutes until golden brown and crisp to the touch.
  5. Remove the tray from the oven.
  6. As soon as you can handle the choux buns, cut the side of each bun with a sharp knife to allow the steam to escape.
  7. Transfer the choux buns to a wire rack to cool.

Cream Filling

  1. Put the cream into a mixing bowl and beat until thick.
  2. Sieve the icing sugar over the cream and stir to combine.
  3. Spoon or pipe the cream into the middle of the cold choux buns.
  4. Chill until ready to serve.

Chocolate Sauce

  1. Break up the two types of chocolate into a bowl.
  2. Put the milk and sugar into a saucepan over a gentle heat, stirring until the sugar is dissolved.
  3. Remove the pan from the heat.
  4. Add the chocolate pieces and stir until it is dissolved and the sauce is smooth and glossy.
  5. Pile the choux buns onto a plate to serve with the chocolate sauce or alternatively drizzle the chocolate sauce over the choux buns.

Equipment

large baking tray, 4 x mixing bowls, baking liner or parchment paper, saucepan, spatula and 2 x soup spoons or a piping bag

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 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!
By LGC
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.
By fourleaf01
12 Mar 2018
Delicious- works well as a gluten free pudding. Husband was missing profiteroles until now. Easy to make
By Mrs Angela Bryant
27 Dec 2015

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Ingredients

Change Quantities:
  • GLUTEN FREE CHOUX PASTRY BUNS
  • 75g FREEE White Bread Flour
  • ½ tsp caster sugar
  • 2 eggs
  • 50g butter
  • 160ml water
  • CREAM FILLING
  • 150ml whipping or double cream
  • 1 tbsp icing sugar
  • CHOCOLATE SAUCE
  • 50g milk chocolate
  • 50g plain chocolate
  • 100ml milk
  • 1 tbsp caster sugar

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