Name: Gluten-free profiteroles
Prep time: 15 min
Cook time: 25 min
Yield: About 20 profiteroles
Ingredients: 110 g Schär Mix B Bread flour mix The exact flour mix used in the successful bake.; 2.35 g Icing sugar; 1 pinch Salt; 130 ml Water; 70 g Unsalted butter Chilled and cut into cubes.; 4 pcs Small eggs Lightly beaten. The tested version uses 4 small eggs.

Golden gluten-free profiteroles with one cut open to show vanilla cream

Recipes

Choux pastry / dessert

Crisp, hollow choux pastries with a soft cream filling.

Tested

This exact version was baked successfully.

This exact choux made with Schär Mix B Bread and 4 small eggs baked successfully and yielded about 20 profiteroles.

Active time: 15 min
Yield: About 20 profiteroles
Difficulty: Medium

Flour: Schär Mix B Bread

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Filling

Choose a cream.

Choose a filling. Your choice changes the ingredients and preparation steps.

Choose a cream.

RecommendedVanilla custard with eggsA smooth classic cream for filling pastries and layering desserts.View cream recipe

Whipped cream with mascarponeA light, quick cream for filling pastries or layering sponge cakes that holds its shape well.View cream recipe

Eggless vanilla custardA soft homemade cream for filling a large batch of pastries; it thickens as it cools.View cream recipe

Vanilla buttercreamA rich, stable cream for filling and decorating cakes and pastries.View cream recipe

Before you start

Plan for the rest.

Keep this in mind

Prepare the selected cream in advance and chill it completely. Fill only completely cooled shells.

Ingredients

Schär Mix B Bread flour mixThe exact flour mix used in the successful bake.
110 g5.5 tbsp
Icing sugar
2.35 g1 tsp
Salt
1 pinch
Water
130 ml
Unsalted butterChilled and cut into cubes.
70 g
Small eggsLightly beaten. The tested version uses 4 small eggs.
4 pcs

Method

Choose a cream first

Cook Mode shows one step at a time, with ingredients and timers close at hand.

01
Sift the dry ingredients
Sift the Schär Mix B Bread flour, icing sugar and salt together into a small bowl.
02
Melt the butter in the water
TipUse gentle heat at first so the butter melts before too much water evaporates.
Put the water and butter in a small saucepan. Heat gently until the butter has melted, then bring the mixture to a boil.
03
Cook the choux base
TipLet the base cool slightly before adding egg so the egg does not set on contact.
Add all the dry mixture at once and remove the saucepan from the heat. Beat firmly with a spatula until the dough comes together and pulls away from the sides of the pan. Stir over low heat briefly, then set aside for a few minutes, beating out some of the hot steam.
04
Beat in the eggs gradually
TipFour small eggs were ideal in the tested bake. Hold back the last addition until you have checked the texture.
Add the lightly beaten eggs a little at a time, mixing thoroughly after every addition, until the dough is soft, smooth and glossy.
CheckpointThe dough is glossy, holds its shape and falls slowly from the spatula in a heavy ribbon.
05
Pipe the shells
Transfer the dough to a piping bag fitted with an approximately 1.5 cm nozzle. Pipe walnut-size rounds onto the lined tray, leaving room between them.
CheckpointThe piped dough keeps its shape and does not spread into flat puddles.
06
200°C · 10 min, then 180°C · 15 min
Bake until risen and golden
Without opening the oven between stages, bake until the shells have risen and turned golden.
CheckpointThe shells are well risen, golden and firm rather than pale or soft.
07
Vent and dry the shells
Remove the tray and make a small hole in the base of each shell. Return them to the oven for a few minutes so the inside can dry, then cool completely.
CheckpointThe cooled shells feel light, dry and hollow and do not collapse.
08
Fill the cooled shells
Transfer the prepared cream to a piping bag and fill the completely cooled shells through the holes in their bases.