Gluten-Free Profiteroles

Properly puffed GF choux — crisp shell, soft inside, dark chocolate over the top. Best eaten the day they're filled.

> Gluten-free choux is achievable if you respect three things: the initial oven blast, drying the shells out after baking, and not over-egging the dough. The xanthan does the structural work that wheat gluten normally would.

Ingredients

Choux pastry

• 75ml water
• 75ml milk (I use full-fat goat milk; any milk or dairy-free alternative works)
• 50g butter, cubed (or dairy-free alternative)
• 75g gluten-free self-raising flour
• ¼ tsp xanthan gum
• 1 tsp caster sugar
• ¼ tsp salt
• 2 large eggs

Filling — option 1: whipped cream

• 300ml double cream (ideally A2; dairy-free or lactose-free alternatives work too)

Filling — option 2: crème pâtissière

• 2 egg yolks
• 25g cornflour
• 350ml milk (full-fat goat milk works well)
• 20g caster sugar
• 15g butter (or dairy-free alternative)
• 2 tsp vanilla

Chocolate topping

• 100g dark chocolate (I use 85%)
• 30ml cream (single or double; ideally A2)

Method

1. Choux pastry

1. Heat the oven to 200°C / 180°C fan. Line a baking tray with baking paper.

2. Put the water, milk, butter, sugar and salt into a saucepan.

3. Heat gently until the butter has melted, then bring to a proper simmer.

4. Meanwhile, mix the GF flour and xanthan gum in a small bowl.

5. As soon as the liquid is simmering, tip in the flour mixture all at once.

6. Beat hard with a wooden spoon or spatula until the mixture comes together into a thick dough and pulls away from the sides of the pan.

7. Keep stirring over the heat for 1–2 minutes to cook out some moisture. The dough should look smooth, thick and slightly glossy.

8. Transfer to a bowl and leave to cool 5–10 minutes. It should be warm, not hot, before adding the eggs.

9. Beat the eggs in a jug.

10. Add the egg gradually, beating well after each addition. You may not need every last drop. Finished choux should be thick, glossy and pipeable — it should reluctantly fall from the spoon in a soft V-shape. If it's runny, it's gone too far.

2. Shape and bake

1. Spoon or pipe small mounds onto the tray, spaced out.

2. Smooth any sharp peaks with a damp fingertip.

3. Bake at 200°C / 180°C fan for 20 minutes.

4. Reduce the oven to 180°C / 160°C fan and bake for another 10–15 minutes, until puffed, golden and firm.

5. Turn the oven off.

6. Pierce each profiterole with a skewer or sharp knife to let steam escape.

7. Return them to the switched-off oven with the door slightly ajar for 10 minutes to dry out.

8. Cool completely before filling.

3a. Whipped cream filling

1. Whip the cream until thick but still soft. Don't overwhip — it should hold its shape but not look grainy.

2. Once the profiteroles are completely cold, split them open or pipe cream into the base.

3b. Crème pâtissière filling

1. Whisk the egg yolks, cornflour, sugar and vanilla in a bowl until smooth.

2. Heat the milk in a saucepan until steaming.

3. Slowly pour the hot milk into the egg mixture, whisking constantly.

4. Pour everything back into the pan.

5. Cook over medium-low heat, whisking constantly, until thick.

6. Cook for another 30–60 seconds to remove any raw cornflour taste.

7. Remove from heat; whisk in the butter.

8. Transfer to a bowl and cover the surface directly with cling film.

9. Chill until fully cold, then beat briefly before piping into the profiteroles.

4. Chocolate topping

1. Put the dark chocolate and cream into a heatproof bowl.

2. Melt gently over a pan of barely simmering water, or microwave in short bursts.

3. Stir until smooth and glossy.

4. Leave a few minutes to thicken slightly.

5. Spoon over the filled profiteroles.

5. Assembly

1. Fill the cooled shells with cream or crème pâtissière.

2. Pile onto a plate or serving dish.

3. Spoon over the dark chocolate topping.

4. Serve as they are, or add cherries, berries, toasted almonds or extra cream.

Notes

• Don't open the oven too early. Choux needs the initial blast of heat to puff properly.
• Drying them out matters. GF choux can soften quickly if too much steam is trapped inside.
• Add the eggs slowly. Exact amount depends on the flour blend, egg size and how much moisture cooked off in the pan.
• Cream filling is lighter and easier; crème pâtissière is richer, more stable and more classic.
• 85% chocolate gives a grown-up, less sweet finish. Use 70% for people who prefer softer/sweeter chocolate.
• Best eaten the day they are filled. Shells can be baked earlier, but they soften once filled.

Variations

• Coffee profiteroles — 1 tsp instant espresso whisked into the crème pâtissière.
• Croquembouche — stack with caramel for occasion baking.
• Salted caramel topping instead of chocolate.