Our webshop is closed temporarily. We plan to be open again on Monday morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Line a large baking tray with parchment and preheat the oven.
Sift the flour onto a plate and sprinkle the sugar over the top. Set this 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 and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Spoon or pipe the dough into your chosen shape on the prepared baking tray.
Bake for 15 - 35 minutes according to size and 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, and transfer to a wire rack to cool.
When completely cold slice and fill the buns with a sweet or savoury filling.
Large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater
200°C, Fan 180°C, 400°F, Gas 6
My first attempt at any gf baking and this recipe seems just the ticket. I would say, for making eclairs rather than profiteroles, it may be worth dropping the oven temperature slightly and going for a longer bake - mine were still a bit gooey inside. Thank you Doves Farm!