Seasonal Recipes - Desserts
Profiteroles
Makes 24
Ingredients
- Choux Pastry
- 250ml water
- 80ml corn oil (or other vegetable oil)
- 115g gf/sof plain flour (Doves Farm)
- 3 ¼ tspn bicarbonate of soda
- ¾ tspn gf baking powder
- Filling/Topping
- 300ml Soya whipping cream (CremoVita) – if you can tolerate goat’s dairy why not try goat’s cream (it is surprisingly mild)
- Dairy-Free Chocolate spread (I like Biona - or try Dairy Free from Sainsburys – this is nut free too!) OR
- 225g / 8oz Good quality gf/df/nf chocolate
Preparation
- Choux Pastry
- Preheat oven to 200C/400F/Gas 6.
- Line 2 baking trays with parchment.
- Pour water and oil into a saucepan and bring to the boil.
- Remove pan from heat, add dry sifted ingredients, return to heat stirring constantly until mixture thickens and leaves side of saucepan (it may look a little oily).
- Remove to bowl and allow to cool slightly.
- Beat mixture adding the eggs one at a time until thick and shiny.
- Place level tablespoons of mixture onto prepared trays.
- Bake for 10 minutes or until they start to brown.
- Reduce heat to 190C/375F/Gas 5 and bake for further 10 – 15 mins or until cooked through.
- Remove from oven and allow to cool on a wire rack.
- Puffs will store in an airtight container for 1 week – can be crisped up in oven before use).
- Chocolate Sauce
- Melt the chocolate with 3 tbspns water in a basin over a pan of simmering water stirring until smooth.
- Just before serving
- Use balloon whisk to mix soya cream into soft texture (cream is already thick)
- Split the choux buns in half and fill with a little soya whipping cream.
- Pile on a serving plate and pour chocolate sauce over the top - Serve immediately.
- Alternatively, just spread each choux bun with a little ready-made dairy-free chocolate spread (as shown here).
Key:
Profiteroles
Makes 24
Ingredients
- Choux Pastry
- 250ml water
- 80ml corn oil (or other vegetable oil)
- 115g gf/sof plain flour (Doves Farm)
- 3 ¼ tspn bicarbonate of soda
- ¾ tspn gf baking powder
- Filling/Topping
- 300ml Soya whipping cream (CremoVita) – if you can tolerate goat’s dairy why not try goat’s cream (it is surprisingly mild)
- Dairy-Free Chocolate spread (I like Biona - or try Dairy Free from Sainsburys – this is nut free too!) OR
- 225g / 8oz Good quality gf/df/nf chocolate
Preparation
- Choux Pastry
- Preheat oven to 200C/400F/Gas 6.
- Line 2 baking trays with parchment.
- Pour water and oil into a saucepan and bring to the boil.
- Remove pan from heat, add dry sifted ingredients, return to heat stirring constantly until mixture thickens and leaves side of saucepan (it may look a little oily).
- Remove to bowl and allow to cool slightly.
- Beat mixture adding the eggs one at a time until thick and shiny.
- Place level tablespoons of mixture onto prepared trays.
- Bake for 10 minutes or until they start to brown.
- Reduce heat to 190C/375F/Gas 5 and bake for further 10 – 15 mins or until cooked through.
- Remove from oven and allow to cool on a wire rack.
- Puffs will store in an airtight container for 1 week – can be crisped up in oven before use).
- Chocolate Sauce
- Melt the chocolate with 3 tbspns water in a basin over a pan of simmering water stirring until smooth.
- Just before serving
- Use balloon whisk to mix soya cream into soft texture (cream is already thick)
- Split the choux buns in half and fill with a little soya whipping cream.
- Pile on a serving plate and pour chocolate sauce over the top - Serve immediately.
- Alternatively, just spread each choux bun with a little ready-made dairy-free chocolate spread (as shown here).
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
