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.
- Stage 1: Ingredients
65g gluten free flour or plain rice flour
½ tspn xanthan gum
50g dairy free spread
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.
- Stage 2: Ingredients
4 egg yolks
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.
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!