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Gluten-free profiteroles

Quantity relative to the base recipe: ×1

Walnut-size profiteroles

No cream selected yet. Return to the recipe to add the cream ingredients and preparation.

Tested

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

Before you start

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

Ingredients

Choux pastry

  • 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

  1. 1

    Sift the dry ingredients

    Sift the Schär Mix B Bread flour, icing sugar and salt together into a small bowl.

  2. 2

    Melt the butter in the water

    Put the water and butter in a small saucepan. Heat gently until the butter has melted, then bring the mixture to a boil.

  3. 3

    Cook the choux base

    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.

  4. 4

    Beat in the eggs gradually

    Add the lightly beaten eggs a little at a time, mixing thoroughly after every addition, until the dough is soft, smooth and glossy.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Fill the cooled shells

    Transfer the prepared cream to a piping bag and fill the completely cooled shells through the holes in their bases.