There were a few things I gave up on finding when I found out I couldn’t eat gluten anymore. One of them was profiteroles and a good choux pastry. But a trip to my favourite bakery assured me that a gluten-free choux pastry is very possible. They make the most amazing gluten-free eclairs!
So when the latest issue of Delicious magazine graced my letterbox with a Better Cook Challenge on choux pastry I was determined to try and make a gluten-free profiterole. We had some friends and their gorgeous offspring coming for lunch last Friday, so I seized the second wind I got on Thursday night after putting Munchkin to bed, and tried.
And it worked! *cue cheer and happy dance*
Honestly I can’t really remember exactly what the glutenous version tastes like, but both of my friends and my husband assured me that my version were delicious. And my husband advising that I could make them again very soon convinced me of it.
As per usual I used Schaer patisserie mix C as it’s the best commercially bought flour mix I’ve come across for pastries and cakes (and Sonja in Cully wouldn’t divulge her amazing recipe ;))
I finished them with a drizzle of salted caramel sauce rather than the chocolate one in the magazine. I’ll write up the caramel recipe for next weeks gluten-free recipe post.
Profiteroles with Vanilla Crème Pâtissière
Ingredients for the choux pastry
- 100ml of cold water
- 45 grams of unsalted butter
- 60 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
- 1/2 teaspoon of guar gum
- 2 medium eggs
Ingredients for the Crème Pâtissière
- 2 egg yolks
- 10 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
- 1/2 teaspoon of cornflour
- 35 grams of caster sugar
- 150 ml of whole milk
- half a vanilla pod, split lengthways
- 100ml of double cream
Method for the choux pastry
- Pre-heat your oven to 200 degrees celsius (180 fan forced) and line two baking trays with baking paper.
- Put the water and butter in a saucepan and bring to the boil, ensuring that the butter is melted and combined.
- Remove from the heat, and immediately stir in all of the flour and guar gum. Stir quickly until the mixture thickens and starts to come away from the side of the saucepan.
- Place back on the heat and cook whilst stirring for a little longer, just to dry the mix out a little. A minute or two should do it.
- Put the pastry into a large mixing bowl. Leave for 2 minutes to cool. This ensures that when you add the egg it doesn’t cook immediately.
- Add eggs, one at a time, and stir in quickly with a whisk until well combined.
- Spoon the mixture into a piping bag fit with a 1cm plain nozzle.
- Pipe the mixture onto the baking paper. In the photographs I made large profiteroles, and so piped them about the size of a large walnut. Pipe them about 4 cm apart.
- Using a finger, wet with a little water, push the spikes down so that the top of your profiterole is smooth and not peaked.
- Place in the oven for 20-25 minutes at 200 degrees celsius (180 fan forced) and then turn down to 140 degrees celsius (120 fan forced) for another 20-25 minutes to dry them out.
- Remove from the oven and allow to cool on trays.
Method for the Crème Pâtissière
- Place the egg yolks, flour, cornflour and sugar in a bowl and whisk until combined
- Put the milk and vanilla pod in a saucepan and bring to the boil.
- Pour the milk mixture over the egg mixture and whisk to combine.
- Pour the mixture back into the saucepan and put back on a gentle heat, stirring continuously until very thick.
- Take off heat, place in a bowl, discard the vanilla pod, cover with cling wrap and allow to cool.
- Whip the double cream until you get soft peaks.
- Fold in the cooled custard mixture and push through a sieve to get rid of any lumps.
- Spoon into a piping bag fitted with a 5mm plain nozzle.
- To fill the choux buns, make a small hole in the bottom of each cooled profiterole and insert the piping nozzle. Gently squeeze in filling.
- Serve on a plate or platter with your choice of sauce. I used a salted caramel sauce (recipe in next weeks blog).
Recipe adapted from May 2014 issue of Delicious Magazine.
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