GLUTEN FREE PROFITEROLES
Makes 12, Time: 1hr 30 minutes.
Ingredients:
75ml water
75ml semi skimmed milk
50g unsalted butter
75g GF self-raising flour
1/4 tsp xanthan gum
1 tsp caster sugar
1/4 tsp salt
2 large eggs
300ml double cream
2 and 1/2 tbsp icing sugar
95g chocolate buttons
A small handful of roughly chopped pistachios
Method:
1. Preheat your oven to 200 degrees Celsius.
2. Sieve the flour, xanthan gum, sugar and salt into a medium sized bowl.
3. In a small pan melt the butter on a low heat. Then add the milk and water - once they begin to simmer add the flour mixture straight away and mix vigorously.
4. Take the pan off the heat and cool a little before adding in the eggs and whisking them into a thick but pipe-able dough.
5. Line a baking tray with parchment paper and start piping the mixture into 12 small balls. (I made a piping bag using a sandwhich bag and cutting off the corner).
6. Once piped smooth down the balls by putting a little water on your finger and gently smoothing any uneven areas.
7. Brush with milk or melted butter and place in the oven for 10 minutes and then reduce the oven heat down to 150 degrees Celcius for 15 minutes. Do not open the oven whilst they are cooking.
8. When they have finished cooking turn off the oven and prick each profiterole in the bottom with a skewer and leave them to cool upside down in the oven. Make sure the door is left ajar.
9. While they are cooling, melt the chocolate buttons in a bain-marie. In a bowl whip the cream and icing sugar until it forms stiff peaks.
10. Once cooled cut the profiteroles in half and pipe or spoon the cream into the middle. Place the tops back on and drizzle in the melted chocolate and scatter on the chopped pistachios.