Making gluten-free profiteroles has already been on my to-bake list since I watched The Great British Bake Off for the first time. I just looked it up and that was in 2011. The impressive croquembouches that were often made on the show always looked so good and that made me want to master the art of making choux pastry and profiteroles.
Den Bosch, the city in the Netherlands where I work, has a traditional pastry called the “Bossche bol”. This is a large profiterole filled with cream and covered in dark chocolate. A pastry they are very proud of in this city and that I have been offered many times since I started working there. The Bossche bol is also high on my list to make and this basic recipe will help me with that. It was about time that, eight years after learning about this recipe, I made a gluten-free version of it!
I decided to take the traditional recipe for profiteroles and simply swap the normal flour for gluten-free flour. This does not always work for gluten-free recipes, but sometimes it does and this time it did too! I brought my profiteroles to a party with my non-FODMAP friends and they were gone within minutes. That is always a very good sign!
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You can use two spoons to scoop heaps of batter on the baking sheet. I rather use a piping bag because then I have a little more control over what my profiteroles will look like. Also for filling the profiteroles, you will need a piping bag. So it is handy to have one for this recipe anyway. I use the following tools to make gluten-free profiterole:
- A piping bag. I find these disposable piping bags very handy. If you use piping bags more often, buying a reusable piping bag is a better buy. I have both of these.
- A piping nozzle for piping the batter onto the baking sheet. I have several Wilton piping nozzles and I find nozzle 1M and 2A very useful for piping the profiteroles.
- A piping nozzle for filling the profiteroles. I use Wilton nozzle #230 for this.
Will you let me know if you make my gluten-free profiteroles? I would love it if you would share your thoughts with me!Print
Gluten-free profiteroles! A perfect basis for cream filled profitolers, eclairs and other choux pastry recipes. Low FODMAP and lactose-free!
For the profiteroles
- 100 ml lactose-free milk
- 100 ml water
- A pinch of salt
- 100 g unsalted butter
- 100 g gluten-free flour (I use Mix C by Schär)
- 4 eggs, at room temperature
For the filling
- 250 ml lactose-free whipping cream, cold
- 1 package whipping cream stiffener
- 2 tbsp sugar
- Cut the butter into cubes.
- Put the butter together with the water, the lactose-free milk and the salt in a pan. Bring this to a boil slowly. It is important that the butter has melted before the mixture starts cooking, so cut the butter into small cubes.
- Take the pan off the heat. Add the gluten-free flour and the salt at once and stir the mixture well until all the flour is mixed in.
- Put the pan back on medium heat. Continue to stir the dough and let it cook for about 2-3 minutes. The dough will stick to the bottom of the pan a little and will form a ball. It is important that you cook the dough for 2-3 minutes because this will help the profiteroles rise later on.
- Put the dough into a bowl and leave it to cool for a few minutes before you continue.
- Add the eggs one by one. Stir the dough with a wooden spoon well after adding each egg, until the egg has completely mixed in.
- Layer a baking sheet with baking parchment and pre-heat the oven to 200 degrees Celsius (390 F).
- Take a piping bag with a smooth nozzle and pipe balls of the same size onto the baking sheet. If you don’t have a piping bag, you can also do this with two teaspoons. I made about 18 medium-sized profiteroles with this batter. If you make them a little smaller, you can easily make 25.
- Remove any peaks that are standing up on the profiteroles with a wet finger. Otherwise these will burn very quickly while baking.
- Bake the profiteroles in the oven for 15-20 minutes. Note: never open the oven while baking the profiteroles. They will collapse if you do this. The profiteroles should have a nice golden brown colour when you take them out of the oven. If they look too light, leave them in a little longer.
- Leave the profiteroles to cool down completely before you fill them.
- You can also make larger profiteroles with this recipe. Make the balls of batter a little bigger and bake the profiteroles for about 10 minutes longer in the oven.
The whipping cream
- Make sure that the whipping cream is very cold. Lactose-free whipping cream gets stiff a little more difficult than normal whipping cream, so therefore it is even more important to cool it well before whipping it.
- Put the bowl and the whisks of your mixer in the freezer for 10 minutes before whipping the cream. If these are cold too, that can help to whip the lactose-free whipping cream stiff.
- Put the whipping cream together with 2 tablespoons of sugar and a package of whippings cream stiffener in the cold bowl. Start to mix on a low speed and turn the speed up after a minute. Mix until the whipping cream is stiff.
- Take a piping bag with the nozzle for filling the profiteroles and scoop the whipping cream in.
- Make a small opening in the bottom of each profiterole with the back of a spoon.
- Carefully fill the profiteroles with cream. In the beginning this is a bit trial and error. The first time I piped too much whipping cream into the profiterole and it came out on all sides.
- Carefully turn your nozzle around a bit in the profiterole, so you fill the profiterole entirely and pipe carefully so you notice when the profiterole is filled with cream.
- You can store the profiteroles in the fridge until you serve them. The gluten-free profiteroles are the nicest when they are fresh, but you can store them for about 2-3 days in the fridge.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Baking
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