Tuesday, 24 April 2012

Profiteroles Party

I am so proud of how these tasted and looked that I must tell you about them. I made gluten and dairy free profiteroles! Can I just yell that a little louder, I made gluten and dairy free Profiteroles!! I wanted to make something special for my Mum for her birthday, and given she hadn't eaten any choux pastry since she was in her teens, this seemed like a great challenge. I was dubious when putting them in the oven, but in minutes they had puffed up and were turning golden. They tasted quite amazing, especially given this was my first EVER attempt at any pastry. Some friends even said they tasted like REAL profiteroles.

I used a Thermomix recipe by Jude Blereau of Wholefood Cooking for the basic ideas, and made a dairy free custard to go inside the delectable cases. Here is my recipe adapted for the stove for all my non thermomix readers.

Gluten and Dairy Free Profiteroles
80g Glutinous Rice (which I milled into flour in my Thermomix, you can buy the flour in Asian Supermarkets)
40g Potato Flour (better to be potato flour rather than the starch which is devoid of nutrition)
50g Tapioca Flour
1/4 tsp Baking Powder
2 tsp Sugar
4 Freerange Organic Eggs
Pinch of Salt
100g Vegetable Spread (I used Nutelex, but will be trying Ghee next time with all its health benefits)

Preheat oven to 220 degrees and line baking trays with baking paper.
Combine water, salt and Nutelex in a saucepan over low heat and stir gentle to melt and combine bringing just to the boil.
Take saucepan off the heat and stir in flours, sugar and baking powder with a wooden spoon.
Place back on the medium heat and stir until pastry is forming a ball and coming away from the sides.
Allow to cool for 10 minutes.
Add beaten eggs about 1 tablespoon full at a time mixing well.
The dough is apparently much stickier than traditional choux pastry, but I had nothing to compare it to.
Spoon about a tablespoon of mixture onto trays 5cm apart and bake for 10 minutes.
Turn heat down to 180 degrees and cook for a further 15-20 minutes until puffed and golden.
Turn oven off and cut little slits in the top of the puffs with a sharp knife. This allows moisture to get out and for the pastry to dry out in the oven while they cool.
Remove from oven when cooled.


Dairy Free Custard
500ml Soy Milk
2 Freerange Organic Eggs beaten
50g Cornflour
70g Sugar
1 tsp vanilla

Combine all ingredients in a saucepan and stir consistently over medium heat until thickened.
Slowly pipe the custard once it has cooled into the base of each profiterole, filling the case. Top with melted fair trade darkk chocolate.

Oh my goodness what a treat!

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