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.
Recipe by Creating Silver Linings at