I once assumed that Profiteroles and Chocolate Eclair were very difficult to make. Not so. This recipe is very easy to make, makes a lot of Profiteroles and is even easier when I make them with gluten-free flour.
The other remarkable aspect of this recipe is that you probably have all of the ingredients needed for your delicious Profiteroles or Chocolate Eclair in your pantry right now.
You can make these with either butter or use margarine for a dairy-free Profiteroles.
By adding 1 cup of your favorite cheese, grated, while beating in the eggs, you will have made Gougeres – a French appetizer. Magnifique!
Let's get started. I'm excited!
1 cup water
1⁄2 cup butter or margarine
1 cup of Frankie's All Purpose Flour
Boil water in a medium saucepan and add butter or margarine. When melted, add the cup of flour, all at once, and stir until flour forms a ball. Remove from heat. Place in a stand mixer (or use a hand mixer) and beat in the eggs – one at a time until the dough becomes glossy.
If you are making Gougeres, add the cup of grated cheese now.
Scoop with a small ice cream scoop or tablespoons or pipe with a piping bag and medium tip onto a parchment lined baking pan. Bake at 375F for 30 minutes (or until the profiteroles are light to the touch).
Cool before filling. The Profiteroles should be very light – hollow in the middle and crispy on the outside. Fill with your favourite filling: whipped cream, pastry cream, chicken or tuna salad, cheese etc.
The Gougeres should be eaten while still warm.
Store unfilled shells in freezer. Left over Profiteroles filled with whipped cream can be frozen and eaten as an ice cream treat.(A customer told me about freezing already filled Profiteroles and eclairs and eating later. Delicious! Like an ice cream sandwich.)
I have baked many Profiteroles in my baking life including wheat based Profiteroles. The gluten-free flour makes a crispier outer shell that retains its integrity. Whether using butter or margarine, this is a Gourmet's dessert or appetizer that is easy to make!