There’s only one week to go until the final of GBBO 2015 and we find out who the winner is. A few weeks ago I predicted that Ian, Tamal and Nadiya would be the remaining three bakers in the final, but it’s really hard to predict a winner because we all know that in the tent anything could happen! Tamal and Nadiya have been my favourites from the very beginning so I will be happy if either of them win.
Since my last post we have seen the remaining bakers tackle Patisserie in the Quarter-final and Chocolate in the Semi-final. Today I am going to share with you my recipe for gluten free Profiteroles which incorporates an element from both shows – Choux pastry and Chocolate!
I strayed slightly from the traditional method of making Choux by adding a small amount of baking powder – normally you would just use plain flour, but I’ve found that adding baking powder helps to give that extra little bit of oomph. This recipe is also Xanthan Gum free which is ideal for those who struggle to tolerate Xanthan Gum and other binding agents.
Gluten Free Profiteroles
For the Profiteroles:
60g gluten free plain flour
1/4 tsp baking powder
1 tsp caster sugar
55g unsalted butter
110ml cold water
1 to 2 eggs
For the filling:
350 ml double cream
For the topping:
100g good quality milk or dark chocolate
100ml double cream
1. Preheat the oven to 200 degrees C/Gas Mark 5.
2. Line two baking trays with greaseproof paper.
3. Sift together the baking powder and flour in a small bowl then set aside.
4. Place a heavy bottomed pan over a low to medium heat, add the water, sugar and butter and bring the ingredients to a gentle simmer.
5. Once the butter has melted, remove the pan from the heat and quickly beat in the flour until all the ingredients come together in a smooth ball.
6. Transfer the dough to a large mixing bowl and beat it gently for a few seconds with a wooden spoon to help release some steam – this will help the mixture to cool down.
7. In small bowl whisk the eggs to break up the yolks.
8. Once the pastry mixture is cool, add the eggs a bit at a time whilst beating with an electric hand mixer – don’t add the eggs whilst the mixture is hot or you will end up with scrambled eggs!
9. At first the mixture will look a little bit lumpy but keep beating and adding the egg bit by bit until the pastry becomes smooth. You won’t need to add all the egg and you want to avoid making the mixture too runny as it will be difficult to pipe – the mixture at the right stage should stretchy and have some elasticity when you remove the electric mixer.
10. Transfer the mixture to piping bag and pipe little blobs onto the baking sheets a few cm apart – you don’t need to be too neat.
11. Bake for 25 – 30 minutes until the profiteroles have puffed up and are golden brown in colour – they should be crispy and quite dark in colour or they will go soggy when you fill them.
12. Whilst the Profiteroles are in the oven, make the chocolate topping so that it has time to cool. Melt the chocolate slowly in a heatproof bowl over a pan of simmering water, then add the cream and whisk vigorously to incorporate the ingredients. Leave the mixture to cool in the fridge until required.
13. Remove the profiteroles from the oven and prick the base of each one with a cocktail stick to help release some steam. Transfer them to a wire rack to cool.
14. Whisk the cream with an electric hand mixer until it creates stiff peaks, then transfer to an icing syringe or a piping bag with a fine nozzle. Create a small hole in the base of profiterole and gently fill each one with cream – be careful not to do this too quickly as the the force could cause the pastry to tear.
15. Spread the cooled chocolate topping on the top of each profiterole, then arrange them onto a plate ready to be served!
I hope everyone is looking forward to the GBBO Final as much as I am, let me know what you’re going to bake in celebration in the comments below or come and see what I’m getting up to on Instagram or Facebook.