Ingredients

1/4 tsp caster sugar
50g butter
150ml water
2 eggs

Chocolate Sauce:
150g gluten free cooking chocolate
3 tbsp golden syrup
2 tsps water

Finishing

275ml double cream - whipped for filling

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Method

Choux Pastry:
1. Sift the flour mix and sugar in a bowl.

2. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the flour into the water.

3. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Leave to cool for 5 minutes. Beat in eggs to form a soft shiny paste.

4. Put a rounded teaspoon of the paste onto an oiled baking tray

5. Bake in a preheated oven at 200°C/180°C Fan/400°F/Gas Mark 6 for 20 - 25 minutes.

6. Remove from oven and pierce each profiterole with a knife at the side to release the air.

7.  Return to the oven for a further 5 minutes before placing on a cooling rack.

8. Cool thoroughly on a wire rack.

Chocolate Sauce:
1. Melt the chocolate and syrup over a pan of boiling water.

2. Add water and mix well, until the chocolate is quite shiny.

To assemble, make a slit in the side of each profiterole and spoon (or pipe in) some whipped cream.

Pile up the profiteroles on a serving dish and drizzle over the chocolate sauce.


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