Profiteroles

Ingredients

Choux pastry

135 g Bakers' Magic Gluten free flour

30 g Maize starch

~1/3 tsp Salt

250 g Water (or milk + water mix)

5 Eggs (use 6 eggs if they are small)

150 g Butter

 

Water - The amount of water (or milk + water mix) that evaporates will affect how stiff the dough is to pipe. 

Eggs - The size of the eggs will affect how stiff the dough is. Sometimes I will use 5 and 1/2 eggs for this recipe. Update June 2020 - I use 6 eggs (300 g) for the Bakers' Magic flour made with brown flaxseed flour (see Drought affected BM flour). 

 

 Filling

What would you like to fill them with?

Custard cream?

Use the recipe for Croquembouche

Dairy free Raspberry (or other berry) Fluff? - it's an Italian meringue based filling

Use the recipe for Razzle Dazzle Icing

adding in more fruit puree intensifies the delicious flavour & beautiful colour

 

If you want to make eclairs visit the Caramel Eclairs recipe.

  

Chocolate Ganache

200 g Dark chocolate

120 g Thickened cream

 

Method

Making the choux buns

Turn oven on to 210 C.

Mix together the Bakers' Magic Gluten free flour & maize starch.

Thermomix

Put water (or milk + water mix), salt & butter into the TM bowl and cook at 100 C for 5 minutes on speed 2.

Add the flour & mix for 20 secs on speed 4.

Take bowl out & allow to cool for ~10 mins. If you are in a hurry take the dough out of the bowl and spread it thinly on some baking paper - it cools down faster. Put the dough back into the bowl. 

Put the timer on for ~40 sec, start mixing at speed 5 & drop the eggs onto the rotating blades one at a time.

Stove top & Stand mixer*

Put the water, salt & butter into a saucepan & heat gently until the butter has melted.

Turn up the heat until the mixture starts to boil.

Remove from the heat & add the flour, quickly stirring/beating it.

Return the pan to a low heat continuing to stir the mixture for another ~minute. It will be very thick. 

Remove the pan from the heat & transfer mix to a mixing bowl. It can be mixed by hand but it is so much easier with a mixer. 

Cool the mix by beating it gently.

Increase the speed on the mixing, add an egg & continue beating until the egg is incorporated.

Repeat with the other eggs (one at a time).

Both

Line 2 trays with baking paper.

Transfer the choux paste to a piping bag with a plain or star nozzle (I used a size 15 plain nozzle). Pipe "dollops" on to the baking paper leaving space in between for expansion.  

Getting rid of the little tip - Put some water in a little dish, dip your fingers into the water & smooth over the tips on the choux paste. If the paste starts sticking wet your fingers again.

I flick some of the water from my fingertips onto the trays to produce a bit more steam. 

Transfer the trays to the oven & bake at 210 C for approximately 15 mins. Decrease the oven temperature to 160 C and bake for additional 15 - 30 mins. The time will depend on the size & shape of your choux paste & your oven. Don't open the oven while the choux are baking (you don't want them deflating).

Allow to cool to room temperature. Store the buns in an airtight container without filling them if they are not going to be eaten on the day they were made. 

Filling the choux buns 

Transfer the filling to a piping bag fitted with a smallish nozzle (~size 9).

Pick up a bun & insert the nozzle into the bottom or side of the bun. Gently squeeze the piping bag to fill the bun with the filling. Put the filled bun back on to the tray.

Repeat with the remainder of the choux buns. 

Making the ganache

Heat the cream to above 50 C (using a Thermomix, microwave or stove top). 

Mix in the chocolate. 

Gently heat & mix until all chocolate is melted. 

Allow to cool slightly before pouring/spooning/piping over the top of the buns. 

Simply enjoy!