It’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
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!
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
- The Lemon Mousse filling from my tart recipe would also be fantastic.
- Any ice cream, like the Strawberry Chocolate Party Balls or the Lemon Ice Cream from my ice cream sandwiches recipe
- 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
- Place rack in lower third of oven and preheat oven to 400 degrees
- Have a baking tray ready—use parchment
- In a medium saucepan, heat the milk, butter, salt and sugar if using over medium heat until it comes to a full boil
- Dump in the flour all at once and stir constantly with a spoon
- 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!
- Remove mixture from heat and put in a stand mixer to cool for 5 minutes, stirring once or twice.
- 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.
- Scoop the mixture into the shape and size you like onto the baking tray. Leave room for them to spread.
- 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.
- 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.
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