These low FODMAP profiteroles take a little bit of time and effort, but the results are well worth it!
​
Start by preheating your oven to 220c (425f)

Put the butter and water in a saucepan and heat over a medium heat until the butter melts. Bring the mixture to the boil and immediately remove from the heat. Add the flour and baking powder then stir vigorously with a wooden spoon until it forms a ball. Depending on the size of your wooden spoon you may end up with two balls rather than one, this is not a problem.

Once the ball forms, return the mixture to a low heat and continue to stir vigorously for 5 minutes. I can't lie to you, your forearms will hurt after 5 minutes! Stir through the pain, the end result is well worth the effort. Remove from the heat and allow to cool for a couple of minutes.

Add one egg and beat vigorously with a wooden spoon until combined. Then add the second egg and beat until you have a smooth paste.

Traditionally the paste should be piped into discs on your baking tray. If you have a piping bag than go for it. However, I've always intended for this site to show easy ways of making interesting dishes. So, I've used a spoon to make discs on the tray. Whichever method you use, the important part is to get them as close to the same size as you can. Bake in the oven for 10 minutes then turn the temperature down to 190c (375f) and bake for another 10 minutes.
Take the pastry buns out of the oven and pierce with a fork before returning to the oven and baking for 5 more minutes at 190c (375f).

To make the chocolate topping, fill a saucepan about 1/4 full with water and simmer over a medium heat. Place a mixing bowl on top of the saucepan and add the chocolate. Once the chocolate melts add the butter and stir until combined. Take the mixing bowl off the saucepan and leave to cool for 15 minutes.

Use a pastry brush, or teaspoon, to brush the melted chocolate onto the top of your pastry buns. Once the top of all buns are coated in chocolate start on the creme patissiere filling.

My recipe for creme patissiere can be found here. Once you've made it, allow it to cool to room temperature then syringe into the holes you made in your pastry buns.

I appreciate a syringe is not something most people have in their kitchen. However, I highly recommend picking one up, they are very useful. If you don't have one, slice the buns half way open with a sharp knife then fill using a teaspoon.

Once filled with creme patissiere the profiteroles are ready to eat. So drop on your favorite Sunday morning album, relax and enjoy the fruits of your labour

500ml rice milk
50g butter
1 vanilla pod
100g rice flour
250g icing sugar (powdered sugar for my US friends)
pinch of salt
2 eggs
2 egg yolks
30ml dark rum

Put the butter, milk and seeds from the vanilla pod into a pan over a medium heat. You want to melt the butter and heat the mixture to a just below boiling point. As discussed in previous posts, I prefer to have milk below boiling point rather than risk getting it too hot and ruining it. If you boil it that is fine, just don't burn it!

Take the milk off the heat and while it is cooling mix together the flour, sugar and salt in a mixing bowl. When the milk has cooled to a lukewarm temperature add the rum, eggs and egg yolks then stir together with a fork. Pour the egg/milk mixture into the flour/sugar mixture and thoroughly mix together with a rubber spatula. Once all ingredients are combined strain the mixture through a sieve and into a measuring jug. Having the mix in a jug will make life much easier when it comes time to cook.  

Cover the jug with plastic wrap and leave in the refrigerator for two days. This resting period is important, I tried one day and it just doesn't give you the right result. You'll notice the mixture separate over time in the fridge, this is expected, just stir it two or three times a day.

After two days take the jug out of the fridge and let it come up to room temperature. Preheat your oven to 200c (390f) and put your mold onto a flat, oven safe, surface like a baking tray. Pour the mixture from the jug into molds, fill to about 3mm below the top. (This is considerably easier to do if the mixture is in a jug.)

Cook for 15 minutes at 200c (390f) and then turn the oven down to 170c (340f) and cook for a further 1hr 25min. Take your canelé out of the molds and allow to cool on a wire rack for as long as possible, ideally 5 hours. 

To make these low FODMAP, gluten free, black and white cookies start by preheating your oven to 200c (390f)

Combine the flour, potato starch, sugar, baking soda and salt in a mixing bowl. Then grate the frozen butter into the mixing bowl. Using your hands rub the butter into the flour mix. Because the butter is frozen, it will not completely combine with the flour. This will help make the cookies light and fluffy when you bake them. Remember the cake like texture of a New York black & white cookie.   

Whisk together the egg, yoghurt, vanilla, lemon juice + rind. 

Add the yoghurt mixture to the flour/butter mixture and mix gently until just combined. Don't over mix as you will make the cookies too dense. The cookie batter will be very wet, it'll be much closer to cake batter than cookie dough. 

​Spoon onto a baking tray and bake for 12-14 minutes depending on the size of cookies you've spooned out. 

Once the cookies have cooled sieve the icing sugar into a mixing bowl, add the vanilla extract and cold water. Mix together until you have smooth and reasonably runny icing. Add the white icing to half of each cookie. Then add the coca to the remaining icing and stir until thoroughly combined. Add the black icing to the remaining half of each cookie.

Start by preheating your oven to 180c (355f) and grease your loaf tin.

Place the butter and sugar in an electric mixer and mix on a medium speed until fluffy. In a separate jug combine the eggs and milk. Now add the milk mixture to the sugar mixture a little at a time, continuing to mix on a slow speed. Once all the milk mixture and sugar mixture are combined, add the rice flour, potato starch, baking powder, lemon zest and juice. Work in by hand using a spatula. 

When all ingredients are mixed together pour the batter into your loaf tin and put in the oven for about 50 minutes.  While the cake is cooling on a wire rack combine the icing sugar, lemon juice and vodka in a small mixing bowl. The consistency should be very runny, you want a liquid to drizzle over the cake, not icing to spread on a cake. 

Once the cake has cooled use a skewer to push several holes in the top if the cake. The idea is to have small openings for the drizzle to enter, you could make them with a small, sharp knife if you prefer. Now slowly pour the drizzle over the cake a little at a time. You want the cake to absorb it rather than have it all running down the sides. 

Wait about half an hour for the drizzle to set then enjoy your low FODMAP lemon drizzle cake!