I know absolutely nothing about Profiteroles, except that they’re yummy but the ever informative Wikipedia had this to say:
The origin of both the pastry and its name profiterole are obscure.
The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.
Gluten free Profiteroles
Makes 20-25
Ingredients
1/4 pint/120ml water
1 1/2 oz /42g butter
1 oz/28g gram flour (chickpea)
1 1/2 oz/42g rice flour
1 tspn baking powder
1 egg
Method
Preheat the oven to 400°F/200°C and lightly grease two baking trays
Sift the flours & baking powder together into a bowl.
Add the water and butter to a saucepan and heat until the butter dissolves and it comes to a boil Then add in the sifted flours and take off heat. Beat with a wooden spoon until the mixture forms a ball and comes away from the saucepan.
Leave to cool for about 5 min
Beat the egg and add into the dough little by little - some flours may need more /less egg. You want the dough to be soft, smooth and shiny, and holding it’s shape.
Use a teaspoon or piping bag to put dollops of the dough on to each tray, leaving the same size space between each
Cook for 20-30 min until golden brown and completely cooked through.
Leave on a rack to cool completely.
Cut two thirds of the way through to create a ‘hinged’ lid and fill the cavity with whipped cream or scoop in some vanilla ice cream and cover with hot chocolate sauce to serve. Deeeelish!!
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2 Comments on "Gluten free Profiteroles"
Sarah,
Are you able to freeze these after you have piped them with cream? How long can you keep in freezer?
Also, would you be able to substitute the rice/gram flour for Gluten Free plain flour such as DovesFarm
Regards Ben
You can freeze the cooked profiteroles but not once already piped with fresh cream, the cream does not freeze well. You can freeze them if you’ve filled them with icecream though.
Regarding using a gf flour mix, I’m pretty sure you could just substitute the combined weights of the gram & rice flours, I don’t see why it wouldn’t work :)
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