Gluten-Free Profiteroles with Choux

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, cut into cubes 0.5 cup unsalted butter, cut into cubes
• 1 cup water 1 cup water
• 4 large eggs, at room temperature 4 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup chocolate chips, melted for drizzling (optional) 1 cup chocolate chips, melted for drizzling (optional)

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, unsalted butter, granulated 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 certified 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 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 10-12 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

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.