Gluten Free Profiteroles

Vegetarian
Gluten Free
Health score
1%
Gluten Free Profiteroles
45 min.
1
800kcal
18.43%sweetness
28.87%saltiness
5.65%sourness
4.86%bitterness
15.88%savoriness
100%fattiness
0%spiciness

Suggestions

These gluten-free profiteroles are a delicious and elegant dessert option for those with gluten intolerance or celiac disease. With a crispy exterior and a soft, airy interior, these pastries are the perfect vessel for your favorite fillings and toppings. The recipe yields a choux pastry dough that is both gluten-free and versatile, making it a great base for experimentation with different flavors and textures. The dough can even be frozen for future use, making it a convenient option for those with busy schedules.

The process of making these profiteroles is straightforward and enjoyable, involving the creation of a smooth paste from butter, milk, flour, and eggs. The addition of xanthan gum helps to bind the ingredients and create a stable dough. The baking process is crucial, as it determines the success of the profiteroles' rise and golden exterior. Once baked, these gluten-free treats can be filled with sweet or savory fillings, such as whipped cream, ice cream, or a savory cheese mixture.

Whether you're gluten-intolerant or simply looking for a new dessert option, these gluten-free profiteroles are sure to impress. With their delicate texture and endless customization options, they are a delightful addition to any meal or special occasion. So, roll up your sleeves, gather your ingredients, and get ready to create a gluten-free dessert that will satisfy your sweet tooth and impress your guests!

Ingredients

  • Tbsp butter (room temp)
  •  eggs 
  • 33 grams flour gluten free
  • 0.3 teaspoon xantham gum 
  • 32 mL milk 
  • 0.3 tsp salt 
  • 0.5 teaspoon sugar 
  • tbsp water hot

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk
  • hand mixer
  • toothpicks
  • wooden spoon
  • stove
  • measuring cup

Directions

  1. Preheat oven to 375F.Sift the flour, xantham gum, salt and sugar together 3-4 times, set aside in a handy location close to the stove.Break egg into a measuring cup and whisk to combine. Set aside.Prepare your hand mixer so that it is ready when needed.Measure milk and water into a deep heavy bottomed pan.
  2. Cut butter into smallish chunks and add them into the milk mixture.
  3. Heat gently until all the butter has melted.Increase heat on the butter milk mixture until is comes to a rolling boil.
  4. Remove from heat and pour flour mixture into the milk mixture all at once. Beat vigorously with a wooden spoon.Return to a low heat and continue beating with the wooden spoon until the flour forms a smooth paste and has come cleanly off all the sides and bottom (should be shiny and smooth). The recipe says to avoid over cooking this paste as the buns will become heavy.
  5. Remove from heat and slowly pour the egg into the mixture, beating well with the hand mixer, being careful to to make the paste too runny (the recipe indicates that the amount of egg required depends on the humidity, so add in smallish quantities). Continue to beat until shiny and stiff. The paste should firm but elastic and should be able to stand on its own when dropped by spoonfuls. This paste may be kept for a couple of hours covered with a damp cloth. Also, the recipe indicates that this paste can be frozen and used successfully (next time I will freeze excess balls individually on a cookie sheet, and bake individually as required in the future!).Prepare a cookie sheet by running it under cold water, shaking excess water off, but leaving it damp. Use two baking sheet to protect the bottom of each puff from burning.
  6. Place tablespoons of the mixture about 10 cm apart (the chous will double to triple in size).
  7. Bake for 20-25 minutes, until the exterior is golden do NOT open the oven for the first 15 minutes. Chou needs to be golden otherwise they will collapse as cooling. All sides must be golden brown, if not, the inside has not finished baking and they WILL collapse!When done, remove from the sheet to a baking rack, piercing with a toothpick to allow steam to escape. Chou pastry may be reheated for about 10 minutes to crisp them up again.

Nutrition Facts

Calories800kcal
Protein5.02%
Fat82.51%
Carbs12.47%

Properties

Glycemic Index
158.09
Glycemic Load
2.01
Inflammation Score
-8
Nutrition Score
9.3426086956522%

Taste

Sweetness:
18.43%
Saltiness:
28.87%
Sourness:
5.65%
Bitterness:
4.86%
Savoriness:
15.88%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:800.3kcal
40.01%
Fat:75.33g
115.9%
Saturated Fat:45.78g
286.15%
Carbohydrates:25.61g
8.54%
Net Carbohydrates:22.05g
8.02%
Sugar:4.79g
5.32%
Cholesterol:350.82mg
116.94%
Sodium:1205.19mg
52.4%
Protein:10.32g
20.64%
Vitamin A:2420.21IU
48.4%
Selenium:15µg
21.43%
Vitamin E:2.46mg
16.37%
Vitamin B2:0.28mg
16.23%
Fiber:3.56g
14.25%
Phosphorus:140.9mg
14.09%
Vitamin B12:0.71µg
11.91%
Calcium:105.92mg
10.59%
Iron:1.87mg
10.37%
Vitamin B5:0.89mg
8.91%
Vitamin D:1.24µg
8.29%
Vitamin K:6.2µg
5.9%
Folate:23.24µg
5.81%
Zinc:0.78mg
5.22%
Vitamin B6:0.1mg
4.87%
Potassium:130.83mg
3.74%
Magnesium:11.11mg
2.78%
Vitamin B1:0.04mg
2.69%
Copper:0.04mg
1.75%
Source:Foodista