Profiterole

I used Frankie's gluten-free all-purpose flour blend to make these.  You can pick some up at glutenfreefrankies.com

Preheat oven to 375°F/190°C

In a large heavy bottom pot heat water to boiling.  Then add butter and melt while stirring occasionally.  Once melted add flour and stir continuously until well combined (about 60 seconds).  Take off heat and beat in the eggs – one at a time until the dough becomes glossy.

Scoop or pipe tablespoon sized lumps onto a parchment paper lined baking sheet.  Leave space between each profiterole as these will expand in all directions.

Bake for approximately 30 minutes (or until they 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. 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!