Bring the party favourite into your own home with this little gluten free recipe.
Ingredients
- 200ml of cold water
- 1.5 tbsp honey
- 100g of salted butter cubed
- 70g of tapioca flour
- 70g of sorghum flour
- 4 eggs beaten
To top: 200ml of double cream to fill and 150ml of double cream and 150g of dark chocolate for the ganache.
Makes 30-35 profiteroles
Method
First weigh out all the ingredients placing the water, honey and butter in a sauce pan, the flours in a large bowl and the eggs in a jug.
Place the sauce pan on a medium to high heat until it is boiling vigorously. At this point, turn to low then immeditly add the flour, beating with a wooden spoon until you form a smooth thick paste.
Pour the paste into the bowl that the flour was in then whisk in the eggs half at a time using an electric whisk or beat in slowly with a wooden spoon. Continue to beat or whisk until the mixture cools to room temperature.
Spoon half the mixture into a piping bag (I recommend the ones on this link) then pipe the mixture into circles of about 4 cm diameters onto a lined tray then repeat with the other half of the mixture.
Bake in an oven preheated to 170C for 20 to 25 minute or until golden brown and puffed up then remove them and turn the oven off. Use a skewer to make a hole through the top of each one then place back in the oven to cool and dry for about an hour.
Whisk up the cream and place in another piping bag. Cutting a small nozzle of less than 0.5 cm this time, pipe the cream into the profiteroles through the hole you made.
Finally make the chocolate ganache by warming the cream and adding the chopped chocolate then stirring until it is all melted, if needed, microwave for 20 seconds. Spread 1 tsp of the ganache onto each profiterole over the hole then sprinkle with chocolate nibs.
Serving suggestions:
Fill with salted caramel or custard and top with white icing it spun toffee, what ever you fancy.
Enjoy, love Hattie x
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