Gluten Free Chocolate Profiteroles recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the profiteroles
55 g (2 oz) 1/4 cup of Dairy free margarine
70 g (2 1/2 oz) 1/2 cup of rice flour
2 large free-range eggs
200 g (7 oz) of (DF/GF) plain chocolate
4 tablespoons of freshly brewed espresso coffee
20 g (3/4 oz) 1 1/2 tablespoons of Dairy free margarine
70 g (2 1/2 oz) 1/2 cup of rice flour
2 large free-range eggs
200 g (7 oz) of (DF/GF) plain chocolate
4 tablespoons of freshly brewed espresso coffee
20 g (3/4 oz) 1 1/2 tablespoons of Dairy free margarine
for the creme patissiere
450 ml (15 fl oz) scant 2 cups of soya milk
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
55 g (2 oz) 1/3 cup of Gluten free cornflour (cornstarch)
2 large free-range egg yolks
4 tablespoons of very strong espresso coffee
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
55 g (2 oz) 1/3 cup of Gluten free cornflour (cornstarch)
2 large free-range egg yolks
4 tablespoons of very strong espresso coffee
method
1. Baking parchment (wax paper)
2. Preheat the oven to 220°C (425°F) Gas mark 7
3. Mix all the ingredients for the creme patissiere in a food processor until smooth, then transfer to a non-stick saucepan.
4. Cook over medium heat until the custard is thick. Bring to the boil and remove from the heat immediately.
5. Allow the custard to cool slightly, then transfer to a bowl. Cover with baking parchment (wax paper) to prevent a skin forming and chill for 1 hour.
6. If it is then too firm to spoon or pipe into the profiteroles, add a little more coffee and beat until smooth and manageable.
7. Make the profiteroles. Heat a pan containing 125 ml (4 fl oz) 1/2 cup of water and the 55 g (2 oz) 1/4 cup of margarine until boiling.
8. Remove from the heat and tip all the flour into the water.
9. Beat vigorously with a wooden spoon until the mixture leaves the sides of the pan.
10. Add one egg at a time, beating until the dough is smooth and shiny.
11. Drop 24 teaspoons of dough onto a non-stick baking tray, keeping them about 5 cm (2 inches) apart.
12. Bake for 25 - 30 minutes, or until puffy and golden. (Try not to open the oven door until they are ready or they might sink.)
13. When the profiteroles are ready, remove them from the oven and very quickly pierce them with a sharp knife around the middle. This allows the steam to escape and prevents them from going soggy.
14. Transfer them to a wire rack to cool.
15. Meanwhile, place the chocolate in a bowl with the coffee and the 20 g (3/4 oz) 1 1/2 tablespoons of margarine and melt in the microwave.
16. When melted, stir until smooth and keep to one side.
17. Slice each cold profiterole across and spoon or pipe in the filling.
18. Close the profiterole and place on a serving plate.
it is traditional to build up the profiteroles into a pyramid shape but they can be arranged however you like. Pour the warm sauce over the tops and serve. The profiteroles can be kept chilled until needed, but serve them on the day of making.
2. Preheat the oven to 220°C (425°F) Gas mark 7
3. Mix all the ingredients for the creme patissiere in a food processor until smooth, then transfer to a non-stick saucepan.
4. Cook over medium heat until the custard is thick. Bring to the boil and remove from the heat immediately.
5. Allow the custard to cool slightly, then transfer to a bowl. Cover with baking parchment (wax paper) to prevent a skin forming and chill for 1 hour.
6. If it is then too firm to spoon or pipe into the profiteroles, add a little more coffee and beat until smooth and manageable.
7. Make the profiteroles. Heat a pan containing 125 ml (4 fl oz) 1/2 cup of water and the 55 g (2 oz) 1/4 cup of margarine until boiling.
8. Remove from the heat and tip all the flour into the water.
9. Beat vigorously with a wooden spoon until the mixture leaves the sides of the pan.
10. Add one egg at a time, beating until the dough is smooth and shiny.
11. Drop 24 teaspoons of dough onto a non-stick baking tray, keeping them about 5 cm (2 inches) apart.
12. Bake for 25 - 30 minutes, or until puffy and golden. (Try not to open the oven door until they are ready or they might sink.)
13. When the profiteroles are ready, remove them from the oven and very quickly pierce them with a sharp knife around the middle. This allows the steam to escape and prevents them from going soggy.
14. Transfer them to a wire rack to cool.
15. Meanwhile, place the chocolate in a bowl with the coffee and the 20 g (3/4 oz) 1 1/2 tablespoons of margarine and melt in the microwave.
16. When melted, stir until smooth and keep to one side.
17. Slice each cold profiterole across and spoon or pipe in the filling.
18. Close the profiterole and place on a serving plate.
it is traditional to build up the profiteroles into a pyramid shape but they can be arranged however you like. Pour the warm sauce over the tops and serve. The profiteroles can be kept chilled until needed, but serve them on the day of making.
serving amount
serves 6 (4 each)
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