Gluten Free Profiteroles

When I was a kid my mam used to take us to the Kylemore bakery after grocery shopping where we could choose whatever cake we wanted. We'd head home with a selection of coffee slices, cream doughnuts, Danish pastries and my favorite a chocolate éclair. 

 

My gluten free self needed a replacement for this childhood

favorite and made these little beauties for a Canada Day BBQ this evening.

 

Is it inappropriate to go straight for dessert?? I can't wait to get munching.

 

 

Gluten Free Profiteroles

Choux Pastry

1 cup Four Flour Bean Mix

1/2 tsp Xanthum

1/4 tsp salt

1/2 cup unsalted butter

1 cup water

4 Eggs

 

Filling

Whipping cream

1/4 cup Icing sugar

2 tsp Vanilla Extract

 

Icing

1/2 cup semisweet chocolate

2 tbsp unsalted butter

1 cup Icing sugar

1 tsp Vanilla Extract

Hot water as required

Preheat oven to 450F. Prepare a cookie sheet with parchment paper or a silicone mat. Place flour, xanthum and salt in a bowl. Mix well and set aside.

Combine butter and water in a saucepan. Bring to the boil, stirring until the butter melts. Reduce heat to low, then add flour mixture. Stir vigorously until mixture begins to form a ball. Remove from heat. One at a time add each egg beating well between each addition. Use a spoon or a piping bag fitted with a large nozzle and spoon or pipe dough onto the cookie sheet in 1 inch rounds.
 

Bake for 15 minutes in the preheated oven, then reduce the heat to 325F and bake for a further 20 minutes until hollow sounding when lightly tapped on bottom. Pierce with a skewer to allow steam to escape and leave to cool on a wire rack.

For the filling, whip cream to firm peaks, sift in icing sugar, add vanilla extract and mix well to combine. Use a piping bag fitted with a small nozzle to pipe cream through steam holes previously made in rolls. Place in refrigerator while you prepare the topping.

For the chocolate icing melt your chocolate and butter in a double boiler over a low heat. Stir in icing sugar and vanilla extract. Add hot water, one teaspoon at a time, until icing is smooth and shiny. Remove from heat to cool slightly.

Drizzle over filled profiteroles or dip top of each roll in chocolate mix. If you decide to dip each top allow the chocolate to dry before place on a serving dish.

Hope everyone has had a great Canada Day and a wonderful 4th of July
 

Linking with

Tasty Tuesday
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Miz Helen's Country Cottage for Full Plate Thursday
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 The Baking Beauties and Allergy free Alaska for GlutenFree & DIY Tuesday

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The Turquoise Home and the ladies for Work it Wednesday

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Bacon Time with Hungry Hippo for the Anything Goes Link Party

 

Sorry for the weird layout issues. Blogger is having some technical difficulties today!!

Michelle xxx