Gluten Free Profiteroles Filled With Chocolate Mousse

Ingredients

  • CHOUX BUNS
  • 75g FREEE White Bread Flour
  • ½ tsp caster sugar
  • 2 eggs
  • 50g butter
  • 160ml water
  • CHOCOLATE MOUSSE FILLING
  • 1 tbsp FREEE Tapioca Flour
  • 1 tbsp water
  • 150ml coconut milk
  • 50g sugar
  • 25g plain chocolate

Method

Choux Buns

  1. Line a large baking tray with parchment and preheat the oven.
  2. Sift the flour onto a plate, sprinkle the sugar over the top and set aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, add the prepared flour and mix together well.
  6. Gently heat the pan for 30 seconds, stirring as the dough thickens, remove the pan from the heat and let it cool for five minutes.
  7. Add half the prepared egg to the pan and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.
  9. 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.
  10. Repeat with the remaining dough or pipe small balls of dough onto the baking tray.
  11. Bake for 25-30 minutes until golden brown and dry on the inside.
  12. 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.

Chocolate Mousse Filling

  1. Put the tapioca flour and water into a bowl, stir it into a paste and set aside.
  2. Heat the milk, sugar, and chocolate in a saucepan over a gentle heat until dissolved then remove the pan from the heat.
  3. Stir the tapioca mixture back to a paste and stir the paste into the milk.
  4. Return the pan to a gentle heat and stir until the sauce bubbles and thickens.
  5. Remove the pan from the heat and cover with oiled parchment or film and leave to cool.
  6. Make a slit in the side of each choux bun and spoon or pipe some of the chocolate filling into the middle.
  7. Pile the filled choux buns onto a serving dish.