Gluten-Free Classic French Profiteroles
Indulge in the elegance of French patisserie with this recipe for Gluten-Free Classic French Profiteroles, a delightful treat that pairs perfect choux pastry with velvety whipped cream and rich chocolate sauce. Crafted with a gluten-free all-purpose flour blend, these light and airy pastry puffs ensure that everyone at the table can enjoy their irresistible charm. The recipe uses simple ingredients like butter, eggs, and heavy cream, but masterfully transforms them into a dessert that’s both delicate and decadent. A luscious whipped cream filling, sweetened with powdered sugar and a splash of vanilla, creates a dreamy contrast to the crisp pastry shell, while the glossy dark chocolate sauce adds a luxurious touch to every bite. Perfect for special occasions or a refined dessert showcase, these homemade profiteroles are easier to make than they look, coming together in just under an hour. Serve them stacked high on a platter or plated individually for a show-stopping finale that’s as beautiful as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 240 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 140 g Gluten-free all-purpose flour
- 4 Large eggs
- 250 ml Heavy cream
- 20 g Powdered sugar
- 1 tsp Vanilla extract
- 150 g Dark chocolate
- 100 ml Heavy cream (for chocolate sauce)
Directions
Step 1
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine water, butter, and salt; bring to a boil.
Step 3
Remove from heat and immediately stir in the gluten-free all-purpose flour until the mixture forms a ball.
Step 4
Return the saucepan to the stove and cook the dough over low heat, stirring constantly, for about 2 minutes to dry excess moisture.
Step 5
Remove from heat and let the dough cool slightly. Incorporate eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Step 6
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (approximately 2 inches in diameter) onto the prepared baking sheet, spacing each about 2 inches apart.
Step 7
Smooth the tops of the mounds with a wet fingertip to ensure an even rise.
Step 8
Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Turn off the oven, slightly open the door, and let profiteroles dry out for 10 minutes.
Step 9
Remove from oven and cool completely on a wire rack.
Step 10
For the filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a clean piping bag.
Step 11
For the chocolate sauce, melt dark chocolate in a heatproof bowl placed over a pot of simmering water. Stir in heavy cream until smooth and glossy.
Step 12
To assemble, slice profiteroles in half horizontally, pipe whipped cream into the bottom halves, and replace the tops.
Step 13
Drizzle with warm chocolate sauce before serving or serve the sauce on the side.
Nutrition Facts
| Serving size | (1208.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3610.9 |
| Total Fat 274.4g | 0% |
| Saturated Fat 155.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1339.3mg | 0% |
| Sodium 587.1mg | 0% |
| Total Carbohydrate 240.3g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 97.3g | |
| Protein 40.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 324.7mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 1398.4mg | 0% |
Source of Calories