10 days ago
GF PROFITEROLES - they work!
* 250ml (1 cup) water
* 80g butter, at room temperature, chopped
* 1 cup plain GF flour, sifted
* 3 eggs, at room temperature, lightly whisked
* 435ml (1 3/4 cups) milk
* 1 Vanilla Bean, split lengthways, seeds separated or essence will work
* 3 egg yolks
* 70g (1/3 cup) caster sugar
* 50g (1/3 cup) plain gf flour
* Nestle choc buttons
* Place the water and butter in a saucepan. Bring 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. * Gradually add egg, 1 tablespoon at a time, beating well after each addition. When making these with gluten, dough will be thick and glossy - with GF not so much but they still work (see dough pic).
* Preheat oven 200°C. Line baking tray with baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays. * 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. * For the creme patissiere, warm milk and the vanilla seeds/essence in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
* Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill. * Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.
* Dip them in melted choc and let them set at Melbourne, Victoria, Australia