Chocolate Profiteroles – GF, CF, DF, RSF

Chocolate profiterole on plateIt’s a rare thing when a gluten-free recipe tastes exactly like the original. Who knew that profiteroles, or cream puffs, would be one of those rare things. 🙂

I used my modified version of America’s Test Kitchen gluten free flour blend. They’re light and eggy. They puff up and have the exact same texture as regular profiteroles. This is going to be fun!

Sweet Profiterole options

Chocolate Filling

I tried to make a dairy-free, refined sugar free pastry cream. It was thick and slimy. So I switched to a chocolate whipped coconut milk that worked beautifully.

  • 1 can full fat coconut milk, refrigerated
  • 2 Tbsp honey (liquid sweetener of your choice)
  • 2 Tbsp raw cacao powder
  • pinch of salt

1. Spoon out the solid layer of coconut milk at the top of the can into a mixing bowl.
2. Whip the coconut milk froth until creamy. Start on low and move to a higher speed.
3. Add sweetener, cacao powder and salt. Continue to beat until the cacao powder is completely mixed in. You may have to scrape down the bowl a few times.
4. Spoon into the profiterole shells and serve!

Open profiterole shell

Note: One can of coconut milk will provide enough whipped cream to fill 3-4 3″ profiterole shells generously. You may need to scale up for a large gathering.

Other sweet options

Profiteroles - GF, CF, DF, RSF
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French pastry
Serves: 15
  • 1 cup gluten-free flour mix
  • 1 cup almond milk (or other non-dairy milk)
  • ½ cup (113 grams) unsalted butter
  • 1 Tbsp coconut sugar for dessert, omit if savory
  • ½ tsp salt
  • 4 large eggs at room temperature
  1. Place rack in lower third of oven and preheat oven to 400 degrees
  2. Have a baking tray ready—use parchment
  3. In a medium saucepan, heat the milk, butter, salt and sugar if using over medium heat until it comes to a full boil
  4. Dump in the flour all at once and stir constantly with a spoon
  5. The mixture will be messy at first, but as you stir it will come together and leave the sides of the pan. You're looking for a solid, smooth lump that shows the impression of a finger when you press it in. This happens very fast!
  6. Remove mixture from heat and put in a stand mixer to cool for 5 minutes, stirring once or twice.
  7. Beat in the eggs one at a time, making sure the egg is well incorporated before adding the next. Mixture should be firm enough to stand up when spooned onto a baking tray.
  8. Scoop the mixture into the shape and size you like onto the baking tray. Leave room for them to spread.
  9. Bake at 400 degrees for 10 minutes, then reduce heat to 350 and continue cooking another 20-25 minutes until deeply golden and firm to the touch.
  10. Cool completely and then cut off the tops. Fill with chocolate whip cream. Garnish with cocoa powder and serve.


Savory Profiterole Options

I think my Kitchen Sink Salad in the profiterole shells would be perfect for a brunch. (I’ll take a picture and post here later.) Really any cold salad would be nice.

This recipe has been shared with Allergy Free WednesdayReal Food WednesdayInspire Me MondayShare Your StuffShow Me What You GotHandmade TuesdayIn and Out of the KitchenInspire Me TuesdayFat TuesdayAnti-procrastinationTuesday’s TableNaturally SweetHearth & SoulSouthern SpecialDelicious DishTutorial Tuesday, Natural LivingThank Goodness It’s MondayMouthwatering MondaysThoughtful SpotMad SkillsWhat’d You DoRecipe SharingMostly HomemadeHomemade MondaysMade by YouMuch Ado About MondayMelt in your MouthHomestead Barn HopSweet SharingBlock PartyHappiness is Homemade, Crafty Showcase, Inspiration Monday, Sunday Best, Monday Funday, Sweet & Savory, Flaunt It Friday, Showlicious, Mix It Up, A Round Tuit, Motivation MondayThink Pink, Saturday Sparks, Clever Chicks, Sew Darn Crafty, Show Stopper, Savoring Saturdays, Dare to Share, Recipe of the Week, Simple Saturdays, Simple Life, See Ya In Gumbo, Real Food RecipeInspiration SpotlightAnything GoesFabulous FridayFriday FavoritesFriday FrenzyFoodtastic FridayPennywise Platter and Food of the World.
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12 Responses to Chocolate Profiteroles – GF, CF, DF, RSF

  1. Kelly says:

    HI Jillian! This looks great. Love the pics. 🙂 This recipe looks Candida Diet-friendly (fingers crossed). I think I would just need to swap out the honey. What do you think? What’s a good honey replacement that doesn’t feed the yeasty beasties?

    • Since it’s not going to be heated, this is a case where you could use stevia. You would have to experiment to find the right amount. I would go very light and taste until you figure out the right level of sweetness for you. You could also add some berries for additional sweetness once you pass the initial stages of the ACD diet.

  2. Thanks for all the comments and pings from your blog! Appreciate you coming to my fabulous friday Party
    Hugs Maria

  3. I think I could eat this filling straight with a spoon… and not have any left over for filling… 😉 If you’re interested, I’d love for you to share this recipe at Naturally Sweet Tuesday this week. Thanks for considering! All the best, ~Aubree

  4. Raia says:

    These sound do delicious, Jillian! Thanks for sharing them at Savoring Saturdays! I hope you come back this weekend! 🙂

  5. You’re so right; it IS rare when a gluten free tastes the same as the original. I’m stoked to hear you say this is one that does!! This sounds delicious, and I love your suggestion of using the lemon mousse filling. I want one of these now! 🙂
    Thank you so much for sharing with us at Delicious Dish Tuesday!!

  6. Those look great, you’d of never known that they are GF. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

  7. Michelle says:

    Your filling looks really good! And the profiteroles look perfect–nice texture and puff. I’m intrigued by a savory filling (which is odd b/c I’m definitely a sweet tooth gal!).
    Thank you for stopping in and linking with See Ya in the Gumbo this week.

  8. Your Chocolate Profiteroles look delicious. How wonderful you have made the recipe so allergy friendly! I’ve pinned and tweeted the recipe. Thank you for sharing it with us at the Hearth and Soul Hop.

  9. Pingback: Savoring Saturdays #20 - Raias Recipes

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