So… I was watching Anne Burrell make profiteroles on the Food Network this weekend and her dough was doing such wonderful things (!) that I thought to myself, “I can ace this gluten-free”. And it’s true; pâte à choux isn’t exactly liquid, but it’s not doughy enough that the texture becomes a problem when trying it with gluten-free flour. If you’ve never baked before, this is a good recipe to start with.
Ingredients for the dough:
- 1/2 cup water
- 1/2 stick butter
- 1/4 cup tapioca starch
- 1/4 cup brown rice flour
- A pinch of salt
- 2 eggs
- A pinch of ground cinnamon
Ingredients for the whipped cream:
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 2 Tablespoon honey
Ingredients for the chocolate ganache:
- 4 ounces dark chocolate (or semi sweet)*
- 1/4 cup heavy cream
- 1 Tablespoon butter
* Choose a chocolate without soy lecithin so it’s healthier!
Alright! Line a cookie sheet with parchment paper and preheat the oven to 425F.
In a small saucepan, combine water, butter and salt. Bring to a boil. Reduce heat and add the flour (tapioca starch and brown rice flour) all at once. Stir vigorously with a wooden spoon until the mixture has cooked enough that it looks like a gooey ball of mashed potatoes.
Transfer to a mixing bowl and let sit 5 minutes to prevent the eggs from cooking.
Beat in the eggs one at a time (this step is a bit of a workout) until fully incorporated. Add cinnamon and beat in some more. It should look like cooked oatmeal.
For the next step, you need either a pastry or piping bag, a cake decorator like mine, or you can improvise and use a Ziploc bag with a small hole in a corner.
Fill the bag with the dough mixture and pipe little 1 inch balls onto the parchment paper, leaving at least an inch in between, because they expand quite a bit in the oven.
Bake in the 425F oven for 18-20 minutes. Take them out and let cool 15 minutes before cutting them in half.
While it cools, make the whipped cream. It takes about two minutes. Just use an electric mixer and start beating the cream.
When it starts to harden, add vanilla and honey and whip some more. Refrigerate until ready to assemble.
Usually, chocolate ganache requires a double boiler, but I found great instructions on how to make it in the microwave. So easy! Just heat the cream and butter in the microwave until it boils and pour it on the chocolate chunks. They will melt right out while you stir.
And now it’s time to put everything together. Sandwich the whipped cream on the bottom half of a profiterole and place the top on. Pour chocolate ganache over. Serve to your guests and feel pride as they compliment you!
I can’t wait to try this recipe the paleo way. I think it’d be easy to sub in almond flour for brown rice flour, lard for butter and coconut cream for heavy cream and there, paleo profiteroles!