Gluten Free Profiteroles
I love profiteroles! about a decade ago I had a serving of profiteroles with white chocolate cream at a gold class movie. They were so good that I waited for another special occasion and two months later I booked seats and spent the entire day dreaming of them. You can imagine my disappointment when I waved away the menu and started to order, only to be told 'umm, they don't do them anymore..'
I swear I almost cried. I then spent the next month trying different recipes and landed on these! I am proud to say I have kicked my habit and bring these out for parties. If you don't have to eat gluten free, this is a direct conversion, so substitute the GF flour for plain and you'll be happy!
These make about 24 and the recipe takes about an hour including the white chocolate filling, not including chilling and piping time. (It's an easy recipe to halve in case you want a snack, like i sometimes do!)
Ingredients
Choux Pastry
100g butter
300ml water
6 tsp caster sugar
120g plain flour
4 eggs lightly beaten
White Chocolate Cream
200g White chocolate
300ml thickened creame - whipped to stiff peaks
1 egg yolk
40ml water
Method
For the White chocolate cream, melt the white chocolate and stir in the egg yolk and water. You can use an electric mixture to help with this process.( Don't be afraid if it looks like it has split). Once smooth, add to the whipped cream and keep covered in the fridge for at least 4 hours until firm. (overnight is best) See the last picture below.
For the profiteroles, preheat oven to 200C fan forced. Put the butter, water, sugar in a pot and bring to the boil. As soon as it boils and the butter has melted, add the flour and mix with wooden spoon until the mixture comes together and pulls away from the sides. Make sure to cook out the flour (about 3 minutes).
Transfer this to a mixing bowl and allow it to cool for 10-15 minutes. Once cooled, start and electric mixer and add the eggs one at a time and mix until well combined, before adding the next one.
Spoon into a piping bag and pipe out 3cm round portions. Cook in the oven for 20 minutes until golden. Remove and cool upside down on a wire rack.
When you're ready, pipe into the profiteroles and top with whatever you like! I had dark chocolate left over form another recipe, so used that! Melted toblerone works well too as does toffee!
Tips
Use a wet finger to smooth out any peaks to reduce burning.
You can keep the finished product in the fridge until you're ready to serve.
Instead of cream, you can scoop ice cream and make this into n ice cream sandwich.
