Gluten-Free Classic French Profiteroles
Indulge in the timeless elegance of **Gluten-Free Classic French Profiteroles**, a delightful dessert that marries the light, airy texture of choux pastry with rich whipped cream and decadent chocolate sauce. Perfectly crafted for gluten-free diets, this recipe uses gluten-free all-purpose flour without compromising the golden puff and irresistible softness of traditional profiteroles. Each delicate bite is filled with velvety vanilla whipped cream and topped with a silky dark chocolate glaze, creating a harmonious blend of flavors. With just 30 minutes of prep and simple techniques like stovetop dough preparation and piping, these gluten-free profiteroles are ideal for impressing guests at gatherings or treating yourself to a refined dessert experience. Serve them fresh and warm for a show-stopping finish to any meal!
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Recipe Information
Ingredients
- 240 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 140 g Gluten-free all-purpose flour
- 4 Large eggs
- 250 ml Heavy cream
- 20 g Powdered sugar
- 1 tsp Vanilla extract
- 150 g Dark chocolate
- 100 ml Heavy cream (for chocolate sauce)
Instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine water, butter, and salt; bring to a boil.
Remove from heat and immediately stir in the gluten-free all-purpose flour until the mixture forms a ball.
Return the saucepan to the stove and cook the dough over low heat, stirring constantly, for about 2 minutes to dry excess moisture.
Remove from heat and let the dough cool slightly. Incorporate eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (approximately 2 inches in diameter) onto the prepared baking sheet, spacing each about 2 inches apart.
Smooth the tops of the mounds with a wet fingertip to ensure an even rise.
Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Turn off the oven, slightly open the door, and let profiteroles dry out for 10 minutes.
Remove from oven and cool completely on a wire rack.
For the filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a clean piping bag.
For the chocolate sauce, melt dark chocolate in a heatproof bowl placed over a pot of simmering water. Stir in heavy cream until smooth and glossy.
To assemble, slice profiteroles in half horizontally, pipe whipped cream into the bottom halves, and replace the tops.
Drizzle with warm chocolate sauce before serving or serve the sauce on the side.
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1339 mg | 446% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 97.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 325 mg | 25% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
