This is a simple recipe to make amazing profiteroles. These are as near to normal choux pastry as I can get. They won’t puff up and have a hollow base, you normally need to slice them to fill with cream (or savoury filling). I highly recommend using a silicon mat to avoid sticking. These are lovely with whipped cream and dipped into chocolate as profiteroles or eclairs, but also work well as large choux buns filled with savoury such as cream cheese and salmon
This recipe will make approx. 20 small profiteroles
Nutritional Information per serving (based on 20 profiteroles without filling)
47 Kcals
4.2g Fat
0g Net Carbohydrates
1.5g Protein
50ml water
50g salted butter
10g double cream
1 tsp xanthan gum
50g ground almonds
1 tbsp Psyllium husk (I use Organic blond Husk)
2 large eggs, beaten
· Place the water, butter, and double cream in a saucepan over a low heat until melted.
· Remove from the heat and sprinkle a little of the xanthan gum at a time, whisking with a balloon whisk thoroughly before adding more. This will avoid lumps so do take your time on this. Your mixture will start to thicken slightly as you whisk.
· Add the ground almonds and continue to whisk.
· Sprinkle the Psyllium husk and whisk again.
· The mixture should now be cool but if it is still warm, wait a little before adding the egg, a little at a time, whisk until it is creamy before adding more. When you add the egg, it will look like it curdles but as you whisk it will come together.
· Rest this mixture for at least 10 minutes in the fridge.
· Preheat the oven to 200c
· Place in your piping bag and pipe on a well-greased or lined baking tray. I use silicon mats for this.
· Place in the oven for 10 minutes, before turning the temperature down to 160c. If your oven is a little on the fierce side, reduce it by 10c. Cook for another 20-25 minutes until they are golden and firm.
· Leave to cool before filling with sweet or savoury.
