Gluten-Free Profiteroles

Ingredients

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• 1 cups gluten-free all-purpose flour blend Shop
• 1 tbsp granulated sugar Shop
• 0.5 cup unsalted butter, cut into cubes
• 1 cup water
• 4 large eggs, at room temperature
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 1 cup chocolate chips, melted for drizzling (optional) Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, 1 tbsp sugar and salt. Heat this mixture over medium heat, stirring occasionally, until the butter is completely melted and the sugar has dissolved, about 3-5 minutes. Bring the mixture to a rolling boil.
2. 2 Remove the saucepan from the heat and immediately add the gluten-free all-purpose flour blend all at once. Stir vigorously with a wooden spoon until a smooth dough forms and it pulls away from the sides of the pan, creating a cohesive ball. Continue to cook and stir the dough over low heat for about 1-2 minutes to dry it out slightly, which helps create a crispier choux.
3. 3 Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl if using a hand mixer. Let the dough cool for about 5 minutes, stirring occasionally to release steam. Then, add the eggs one at a time, beating well after each addition until fully incorporated and the dough becomes smooth and glossy. Beat in the pure vanilla extract until just combined.
4. 4 Using two spoons or a piping bag fitted with a large round tip, drop rounded tablespoons of the choux dough onto the prepared baking sheet, leaving about 2 inches between each puff. Aim for uniform sizes to ensure even baking. You should have about 12-16 profiteroles.
5. 5 Bake the profiteroles in the preheated oven for 15 minutes at 400°F (200°C) without opening the door, then reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until they are puffed, golden brown, and feel light and hollow when tapped. Turn off the oven, prop the door open slightly with a wooden spoon, and let the profiteroles cool in the oven for about 10 minutes to prevent them from collapsing. Remove from the oven and cool completely on a wire rack before filling or drizzling with melted chocolate.

Nutrition (per serving)

Tips & Notes

• Pipe the choux into even 1.5-inch mounds and smooth any peaks with a wet fingertip so they don't burn.
• Bake until deep golden and firm. Pale choux collapses as it cools, so leave them in the turned-off oven with the door ajar for 10 minutes to dry.
• Fill the profiteroles shortly before serving with whipped cream or ice cream labeled gluten-free. Filled ahead, the shells soften.

Common questions