Profiteroles

Ingredients

250ml water
80g butter
150g gluten free flour, sifted
3 eggs, at room temperature, lightly whisked

Method
Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool. There should be no steam coming off, you can beat while it cools if you want.

Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonful’s of dough, about 3cm apart, on trays. You could pipe it.

Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden

Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool. When cool pipe in whipped cream, about 300ml should be enough, you can add a little maple or honey and vanilla- which I did but you don’t have to. Dip into chocolate sauce.

The sauce I make is 1 ½ tbsp cacao powder, 3 tsp maple syrup, 30g butter, melted, 1 tbsp water, and mix well.

If you don’t have a piping bag you can slice in half and spoon the cream in and then put the lid on and spoon the choc sauce over. If your sauce starts to firm up just heat slightly to make it runny again.