Profiteroles - choux pastry.

Low FODMAP, gluten free profiteroles

60g butter
75g rice flour
1/2tsp baking powder
2 eggs
150ml water

90g dark chocolate
40g butter

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For the filling
4 egg yolks
60g caster sugar
30g cornflour
280ml rice milk
1tsp vanilla extract

These low FODMAP profiteroles take a little bit of time and effort, but the results are well worth it!
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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

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