Here’s a gluten-free profiteroles recipe (cream puffs filled with whipped cream or custard, topped with chocolate sauce). Light, airy, and as close as possible to the traditional French classic.
Gluten-Free Profiteroles
Ingredients
For the choux pastry:
½ cup (120 ml) water
½ cup (120 ml) milk (or non-dairy alternative)
½ cup (115 g) unsalted butter (or dairy-free spread)
1 tbsp sugar
¼ tsp salt
1 cup (120 g) gluten-free all-purpose flour blend (with xanthan gum included)
4 large eggs
For the filling:
1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
2 tbsp powdered sugar
1 tsp vanilla extract
(You can also fill with pastry cream, custard, or ice cream.)
For the chocolate topping:
½ cup (120 g) dark chocolate chips or chopped chocolate
¼ cup (60 ml) heavy cream (or coconut cream)
Instructions
1. Make the choux pastry:
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
Add gluten-free flour all at once, stirring vigorously until mixture pulls away from the sides and forms a smooth dough (about 1–2 min).
Transfer dough to a mixing bowl. Let cool for 5 minutes.
Beat in eggs one at a time, mixing well after each until dough is smooth, thick, and pipeable.
Spoon into a piping bag and pipe 2-inch mounds onto baking sheet, leaving space between.
Bake 10 minutes at 200°C (400°F), then reduce to 180°C / 350°F and bake another 20–25 minutes until puffed, golden, and dry inside.
Turn off oven, crack the door open, and let profiteroles rest inside for 10 minutes (prevents collapse).
Cool completely on a wire rack.
2. Make the filling:
Whip cream, sugar, and vanilla until stiff peaks form.
Transfer to a piping bag fitted with a small tip.
3. Make the chocolate sauce:
Heat cream until steaming, then pour over chocolate.
Let sit 2 minutes, then stir until smooth and glossy.
4. Assemble:
Slice profiteroles in half (or poke a small hole underneath).
Pipe cream (or custard/ice cream) inside.
Drizzle with warm chocolate sauce.
Tip: For extra crisp shells, pierce the side of each profiterole with a skewer after baking to release steam, then return to the oven (off, door cracked) for 5 minutes.