And now it’s recipe time!
I think it’s fair to say, that I have got to grips with baking cakes. Gluten free pastry on the other had is a whole different ball game. The structure of the flour is all a bit different, in gluten free baking and more often than not you end up with either a bit of a sloppy mess or something as hard as nails! But I can tell you, anything is just about possible. Having Coeliac Disease, does not mean you should miss out!
So now and in association with some fellow baking bloggers – http://www.bakingqueen74.co.uk & http://www.thecraftylarder.co.uk and their May 2015 topic Perfecting Patisserie – I bring you – Gluten Free Profiteroles!
130g Dove Farm Gluten Free Plain Flour
60g Dove Farm Rice Flour
5 Free Range Medium Eggs – lightly beaten together with..
..1 tsp Nielson-Massey Vanilla Extract
200ml Double Cream
1 Tablespoon of Sugar & Crumbs Raspberry Ripple Icing
Chocolate Topping –
100ml Double Cream
95g Callebaut Milk Chocolate chips
Pre-heat the oven to Gas 6 and line a baking sheet
To make the Gluten free Choux Pastry, put the water and the butter in a pan, and heat, hove a medium flame/heat, until the butter has melted. Try not to let the water boil as the water will evaporate and you will lose some of the air needed in the pastry as it cooks. Remove this from the heat.
Into to this then, pour in all and both the gluten free flours at once, in one go. And beat until the lumps have gone and you have something resembling this….at this point the mix should be clean from the pan as shown..
Leave this to cool just a little, as you don’t want to cook the eggs in the pan and make scrambled egg! So I suggest to leave for no more than 5 minutes. Then carefully beat in the egg mix a small bit at a time. You should need to beat all the egg mix in until you have the following…
Which is a very pipeable mixture. It’s a bit of hard work to get to this but keep beating! This is a fairly crucial stage to the method.
The mixture should just be warm to touch and so now place this mixture into a piping bag with whatever nozzle you choose (I used a star nozzle) and then pipe onto a baking sheet, lined with greaseproof paper. You should get at least 20 gluten free profiteroles and pipe them as shown..
Place place these then into the preheated oven on the top shelf and bake for approx 20 – 25 minutes, when then should be nicely browned and come away from the sheet. Remove from the oven and allow to cool. Pearce each gluten free profiterole with a small knife/skewer to allow some steam to escape.
At this point a little caveat! It is my experience that, due to the heaviness of the GF flour, they may sink a little’ but this does not deter from the lightness of the bake, they will still taste great.
For the filling whisk the 200ml double cream with the Sugar & Crumbs flavoured icing sugar. Place into the piping bag. Now I use disposable icing bags, which would allow me at this point to just snip off the end. The bag is then stable enough to enable me to pipe directly into the hollow of the profiteroles. Assemble your gluten free profiteroles as a pyramid or if your prefer straight into bowls ready to serve….
To make the sauce. Place the Callebaut chocolate chips into a small mixing bowl. Over a medium heat, warm the remaining double cream in a pan, until just simmering point, stirring occasionally, (don’t let it boil, or stick to the bottom of the pan) and then pour this over the chocolate chips and stir until the chocolate has fully melted and you have a lovely shiny and smooth sauce.
Pour over the Gluten Free Profiteroles and enjoy 😀😀