Sunday, 3 May 2015

Gluten Free, Lactose Free Profiteroles

We've had a busy few days. A 14th Birthday, and one of my best friend's daughters staying over. As she is a bit of an expert at making profiteroles, I thought I'd make good use of her up see if we could convert her profiterole recipe to a gluten and lactose free one. Ch did good, they tasted amazing!



Ingredients:

                 250 ml water

                100g lactose free butter

                125g GF SR flour

                1 tea spoon xanthan gum

                6 eggs

                Whipping cream

                Glacé icing

                 Coffee flavoured glacé icing


Method:

              Pre-heat your oven to gas mark 6, 200C/400F. 

              Put 250 ml of boiling water into a saucepan and add your lactose free butter, turn on the heat and wait for the butter to melt. 



              Weigh out your GF SR flour and add the xanthan gum. 

             When your water and butter mix is at a rolling boil, add the flour mix all at once and beat CONTINUOUSLY with a WOODEN spoon.



              Keep beating until the dough is smooth and comes away from the saucepan cleanly, forming a ball. 



              Transfer the dough into a clean bowl and allow to cool. (about 10 minutes)

               Add the eggs, one at a time, up I need to beat the egg into the mixture, and are looking for a consistency of dough which up I are able to pipe (dropping consistency) you may need more or less eggs, and lots of muscle!



              Grease a baking tray. 

              Fill a piping bag (with a plain nozzle) with the choux dough.  

              Pipe small blobs of dough roughly 2 inches wide onto the tray. 



             Sprinkle some water over the tray to create steam when cooking and give your buns a nice crisp texture. 

              Bake for 20-25 minutes. 

              Remove from the oven, flip them over and prick a hole in the bottom to prevent them from collapsing. Place on a cooling rack. 



            Whip your cream (I hadn't been able to get lactose free cream so didn't fill them all with cream, I used icing in the lactose free ones!)

           Put your whipped cream into a piping bag and fill your profiteroles. Do the same with some icing sugar if you are trying out our calorific lactose free ones (I will be more prepared next time and get the lactose free cream!)

          Drizzle glacé icing over the top ( or melted chocolate if you prefer-I can't est chocolate though. 

           Drizzle strong coffee flavoured glacé icing ice the lactose free profiteroles. 





Enjoy!

These were much easier to make than I thought they would be, thanks to Ch's guidance. I tried to bake two trays of profiteroles at the same time, however the bottom tray needed extra time and came out flat so next time I make them, I'll only cook one tray at a time. 

Lupin Girl x


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