sugar-free-me

Most of my recipes so far have been quick and easy. But as I began working on this recipe with the word Patience being word of the week  for 2 weeks I felt that my recipe should reflect that. I’ve never made profiteroles before but fancied a challenge and it was nice to try something that we tend to eat on special occasions. This does require patience as you can’t hurry a crème patisserie but it is certainly worth it.

Profiterole Pastries

  • Stage 1: Ingredients
    65g gluten free flour or plain rice flour
    ½ tspn xanthan gum
    50g dairy free spread
    2 eggs
    1 tbspn xylitol
    1 tspn vanilla extract
    150 ml of water

– Melt the dairy free spread in a pan with the water
– Add the flour rapidly in one go and whisk quickly to form a smooth paste
– Allow to cool for 4-5 minutes
– Whisk in the eggs and vanilla together and whisk into the pastry mix (the cooling prevents the eggs from being cooked as they are mixed in)
– Spoon table spoon sized blobs on to a baking tray and bake in a preheated oven at 200 degrees for approximately 30 minutes.

Crème Patisserie

  • Stage 2: Ingredients
    4 egg yolks
    40g Xylitol
    30g rice flour
    2 heaped tspn of cornflour
    350 ml coconut milk (carton milk substitute) or alternative milk substitute
    1 tsp vanilla extract

– Beat the egg yolks and sugar together in a bowl until pale and fluffy
– Mix in the flour
– Heat the milk in a pan to a simmer (do not bring to boil)
– Pour half the heated milk into the egg, sugar and flour mix and whisk well
– Pour the mix into the pan with the rest of the heated milk, bring to the boil gradually and allow to boil for 1 minute stirring continuously. This will cook the flour and thicken the mixture into a thick custard. If it hasn’t thickened you may need to cook for longer or add a little more cornflour.
– Remove from heat, pour into a fresh bowl and cool rapidly i.e. stand bowl in ice cold water. When cool enough put in the fridge to cool further.

image-1Stage 3: Bringing it Together
Cut horizontally half way through each pastry
Pipe or use a teaspoon to fill the centre of each pastry with the cooled crème patisserie (piping is tidier if you can)

Stage 4: Pimp my Profiterole
If you are lucky enough to have sugar, dairy free chocolate bars available to you melt 90g in a bain marie and drizzle with a tablespoon over the profiteroles you can also add chopped nuts if you are feeling extravagant.
If you don’t have the luxury of pre made sugar & dairy free chocolate then use 90g of 100% pure chocolate, melt in a bain marie and sweeten to your taste, if your prefer a milk chocolate add a little coconut milk.
You can eat with the chocolate warm or pop in the fridge and eat later. You’ve earnt it….eat it!

Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at www.sugarfreeme.org