Makes 20-24 Profiteroles
Prep time: 40 minutes
Cook time: 30 minutes
Level up in the kitchen with this heavenly gluten free profiteroles recipe, straight from Nodo's head baker - Sunday! These light and airy choux pastries are filled with a luscious chantilly cream and dipped in a velvety couverture dark chocolate ganache.
Pronounced ‘shoe’ pastry, choux pastry is a simple but elegant French pastry made with a few staple ingredients – gluten free flour, eggs, milk, butter, and a touch of salt. Trust us, it sounds fancy but the process is easier than you’d think!
If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.
Let's roll up our sleeves, gather the ingredients and get baking, friends!
INGREDIENTS
Profiteroles Ingredients
- 75g Water
- 75g Full-cream milk
- 150g Unsalted butter
- 2 tsp Raw caster sugar
- Pinch of Salt
- 150g Nodo Not-So Plain Flour
- 225g Eggs
Chantilly Cream Ingredients
- 500g Thickened cream
- 120g Icing sugar mixture
- 2 tsp Vanilla essence
Dark Chocolate Ganache Ingredients
- 250g Dark couverture, chips or finely chopped
- 250g Thickened cream
METHOD
Part 1: Profiteroles
- Preheat oven to 180ºC, fan-forced, lightly grease 2 baking trays and line with paper.
- Place water, milk, butter, sugar and salt in a saucepan over medium heat.
- Bring the mixture to a simmer, butter should be completely melted.
- While mixture is simmering, add flour and stir vigorously with a spatula or wooden spoon until a dough forms and pulls away from the sides. There should be no lumps of flour left. Note: Don’t be concerned if the butter is splitting from the dough, it will all come back together once we get mixing.
- Remove from the heat, and place mixture into your mixing bowl (we use a KitchenAid). Using the paddle attachment mix the dough on speed 1 while you crack your eggs.
- Whisk eggs together until combined.
- Still remaining on speed 1 on your mixer, slowly add egg mixture in small increments into dough making sure each is combined before adding the next.
- Your choux are ready when it mixture is thick and holds up with the finger test – put your finger through the mix and the indent of your finger should still remain in the mixture. Note: you may not need to use all of your egg or you may need to add a little more. See image below to see what your mixture should look like.
- Transfer to a piping bag. We used a size 11 piping nozzle but size 9 or 13 works as well.
- Pipe 2-3cm circles of mixture onto prepared baking trays. Make sure to leave a few centimetres gap between each circle. You should get 10 – 12 profiteroles each tray.
- Place trays into oven and bake for 30 minutes.
- Remove from the oven and set aside to cool completely.
Part 2: Chantilly Cream
- Chill your mixing bowl and whisk attachment in the refrigerator for 10 minutes before use.
- Place all ingredients into the chilled mixing bowl and whisk on medium high speed for around 2 minutes or until stiff peaks form.
- Place cream mixture into a piping bag fitted with a narrow-tipped piping nozzle.
- Place into refrigerator until ready to use.
Part 3: Dark Chocolate Ganache
- Place chocolate in a plastic or glass bowl.
- Place thickened cream in a small saucepan and heat over medium heat until hot and steaming with a slight simmer (Do not bring to the boil).
- Pour hot cream over prepared chocolate so its covering chocolate as evenly as possible.
- Let sit for 10 minutes, no need to cover.
- Stir together until smooth and shiny. Note: if the mixture has any chocolate lumps left slowly melt them in a microwave or over a water bath.
Part 4: Assembly
- Pierce the bases of your profiteroles using a sharp thin knife. Pipe Chantilly cream into the holes at the bottom of the profiteroles until you feel the pastry expand in your hands.
- Dip into the chocolate ganache.
- Decorate with your choice of toppings, we used freeze-dried raspberries.
Hot Tips!
- Place any filled uneaten profiteroles (if any!) into the fridge in an airtight container, they will be fine to eat the next day however they will lose their crunch.
- If you have any leftover unfilled profiteroles, you can place them in an airtight container for 2 days at room temperature or put them into your freezer for up to 3 months. To reheat, place onto a baking tray and bake in a high temperature oven for a few minutes until hot and crunchy again.
