Profiteroles

Ingredients

• 1 cup Water
• 6 tablespoons Unsalted Butter
• 1/4 teaspoon Salt
• 1 teaspoon Granulated Sugar
• 1 cup Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 4 large Eggs
• 2 cups Milk
• 1/2 cup Granulated Sugar
• 4 large Egg Yolks
• 1/4 cup Cornstarch
• 1 teaspoon Vanilla Extract
• 1 cup Heavy Cream
• for dusting Powdered Sugar

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.

3. 3

   Remove from heat and add the gluten-free flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Let the dough cool slightly for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

5. 5

   Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between each.

6. 6

   Bake for 25-30 minutes, or until the profiteroles are puffed and golden brown. Do not open the oven door during baking.

7. 7

   While the profiteroles are baking, make the pastry cream. In a saucepan, heat milk and sugar until simmering. In a separate bowl, whisk together egg yolks and cornstarch. Gradually whisk in the hot milk mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.

8. 8

   Remove from heat and stir in vanilla extract. Let cool completely, covering the surface with plastic wrap to prevent a skin from forming.

9. 9

   Whip heavy cream until stiff peaks form. Gently fold whipped cream into the cooled pastry cream.

10. 10

    Once the profiteroles are cooled, cut them in half horizontally or use a piping bag to fill them with the pastry cream. Dust with powdered sugar before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.