Gluten & grain-free profiteroles
I’m finally happy with and proud of my profiteroles! They are crispy on the outside, light, hollow in the center and well-risen. These profiteroles are all screaming, “Fill me up with crème pât!!!”
You can store the shells in dry place, and fill them up the next day. I put them in a cool oven overnight with the door ajar.
Grain & gluten-free profiteroles
Servings: 15 profiteroles
Ingredients for the choux pastry:
- 55 g butter
- 65 g buckwheat flour
- 3 small beaten eggs
- 120 ml water
- pinch of salt
- ½ tsp stevia
1. Preheat oven to 200 C (Gas mark 4)
2. Add together all the dry ingredients – flour, salt and stevia.
3. Heat the water and add in the butter.
4. As the mixture begins to simmer, add in the pre-mixed dry ingredients.
5. Remove from heat and whisk vigorously until sticky and creamy.
6. When it comes together, put it back on medium heat and continue whisking for about
2 – 3 minutes.
7. Beat the eggs.
8. Slowly pour in the beaten eggs into the slightly cooled choux mixture.
9. Whisk vigorously until sticky and creamy.
10. Repeat Steps 9 and 10, until the texture is very sticky and when it drops, it holds its
form. When you lift up the batter with a spoon, it
should stick to it, but at the same time, the batter should readily drop. Leave a teeny
bit of egg wash.
11. Pipe 15 equal sized choux buns on a silicone baking sheet on a baking tray.
12. Dip your fingertip in remaining beaten eggs, and gently press down the tips of the profiteroles. Also carefully wipe some egg wash around them.
13. Bake in the middle of the oven for 15 minutes.
14. Turn the heat down to 180 C (Gas mark 3), and bake for another 30 – 35 minutes or until the profiteroles are golden brown.
15. Turn off the oven and take them out. Using a chopstick, prick a hole at the bottom of each of the profiterole.
16. Put them back invertedly in the oven to dry out.
You can use the same recipe for eclairs.
Ingredients for crème pât:
- 300 ml lactose-free milk
- ½ vanilla bean or 1 tsp vanilla extract
- 20 g buckwheat flour
- 20 g potato starch
- 3 large egg yolks
- 12 pitted dates
- 1 tsp stevia
I substituted refined sugar with dates. The result of the filling will be light brown, but the taste will still be beautiful.