Low FODMAP, gluten free profiteroles
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.
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).
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.
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