Profiteroles!!!
I don’t think I have to say more.
This easy profiteroles recipe is the ideal way to finish a dinner party or make small desserts for friends and family.
Profiteroles is another favourite of mine. I like a classic simple with whipped cream and chocolate icing frosting on top – yum!
Homemade delicious profiteroles filled with whipped cream; are heavenly!
Profiteroles are easy to bake and prepare, so there is no excuse not to make them.
Fill the profiteroles with beautiful creams, whipped cream, chocolate, caramel cream and other goodies. There are many attractive opportunities to make up a fabulous dessert here.
You can easily enjoy them all year round!
I wish you good luck making them.
Tip For The Recipe
You can freeze the raw dough quickly and efficiently are ready if you get an unexpected guest. Or you want to surprise your family!
PrintProfiteroles (Low FODMAP & Gluten-Free)
This easy profiteroles recipe is ideal for finishing a dinner party or making small desserts for friends and family.
- Yield: 10–12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
75 ml Water
75 ml Milk
75g Butter
100g Bob Red Mill flour 1X1* or self-raising flour
1/4 tsp Salt
1 tsp Sugar
3 large Eggs (160g)
Cream filling
1/2 L Whipped cream
Icing sugar
1–2 tbsp Chocolate powder
Pistachio nuts
Instructions
Preheat your oven to 200C. Prepare a large baking tray.
Come all dry ingredients; sieve your gluten-free sugar and salt into a bowl, and put them aside.
Pour your milk and water into a medium saucepan alongside your butter. Heat on low or medium heat until the butter has melted.
Bring the melted butter to a gentle simmer. Once simmering, you immediately turn the heat off and add your flour mixture to the saucepan. Mix straight away until everything comes together into a smooth and shiny dough. If you want a perfect result, the dough needs to reach a temperature of 76-80C Let the dough cool down for 5 minutes.
Beat the three eggs in a jug and gradually add them to the dough. It’s crucial to mix thoroughly between each egg with an electric hand mixer on the lowest setting until it gets smooth.
Make sure you watch the dough’s consistency as you add the egg. The dough should be slightly sticky, smooth, glossy and elastic.
Now the dough should be ready to pipe. Put your dough into a piping bag. Pipe small balls onto your baking sheet with space between each ball. Wet your finger and dab the top of each ball to help with the shape. Gently flatten any pointy bits.
Place in the oven at 200C. Then reduce the oven temperature to 180C until they are puffy and golden. Remember never to open the range until they are ready to be taken out.
Remove from the oven and allow to cool down.
Store in an airtight container.
Cream filling
Whisk the whipped cream and pour it into a spray bag with a star tulle.
Cut the Profiteroles in the middle, fill them with whipped cream, put lids on, and decorate them. I made chocolate icing sugar frosting and sprinkled it with pistachio nuts.
Notes
Eat & Enjoy!
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
