These gluten-free and grain-free chocolate profiteroles are sure to be a hit with all of your friends! There’s even a paleo-friendly option.
I love cream puffs. I always have. I can remember thumbing through my mom’s cook-books in middle school and stumbling across a cream puff recipe. I decided to give it a try and I felt so accomplished when those little puff pastries came out of the oven beautifully puffed and golden.
When I finally accepted the fact that I needed to be gluten-free, I decided that I will not settle with cardboard desserts (you fellow gluten-free eaters know what I’m talking about!). It had to be delicious and free of refined sugars (on most occasions). I also prefer to stay away from rice flour because we eat rice several times a week and Consumer Reports suggests limiting the amount of rice consumed due to arsenic.
Not using rice flour pretty much eliminates most all-purpose gluten-free flour blends. Therefore I mainly bake grain-free. For this recipe I was torn between using arrowroot starch or tapioca flour. My first times experimenting I used arrowroot, but what I discovered is that arrowroot flour becomes gloppy when used with dairy. That’s the official term. 😉 That explained alot! The tapioca flour works wonderfully in this recipe, and I dare say that these little puffs taste pretty darn close to their gluten counterparts.
Grain-free Chocolate Profiteroles
- ½ cup grass-fed butter or ghee
- 1 cup water
- 1 cup tapioca flour
- ¼ tsp unrefined sea salt
- 4 eggs
- 2 TB cocoa powder
- 1.5 cups heavy whipping cream (or coconut cream from 2 cans of coconut milk)
- 1 tsp vanilla
- 2 TB raw honey
- ¼ - ½ cup Enjoy Life Chocolate chips (optional)
- Preheat the oven to 425 degrees.
- Place the butter in a sauce pan over medium heat stirring occasionally.
- While the butter is melting, stir the tapioca flour, cocoa powder, and salt into the cup of water. At first it's going to be difficult, but keep stirring and it will all come together.
- As soon as the butter is bubbling pour in the water/tapioca flour mixture and stir immediately and vigorously.
- Keep stirring. As you stir it will start to thicken, first in clumps, and eventually it will all come together as a clumpy ball. If there is still a lot of liquid in the clumps, keep stirring over the heat. It takes several minutes.
- Once you have a sticky goo, pour it into a bowl. Using a stand mixer or hand mixer, beat the batter as you add each egg in one at a time. Wait until each egg is fully incorporated in the batter before adding the next one. If you try to beat it too much before adding the eggs, the mixture will climb up your beaters and make a huge mess. Trust me on this one.
- Once you have a smooth, sticky batter, spoon out a tablespoon at a time and place on a baking sheet 1 inch apart.
- Bake for 25 minutes at 425 degrees and then turn off the heat to the oven but leave the profiteroles in there for 15 more minutes.
- Allow them to cool completely.
- For the cream filling, beat the heavy whipping cream with the vanilla and honey until stiff peaks form. Fold in the chocolate chips and pipe into the pastries. If you don't want to pipe them in, you can just cut them open and spoon the filling inside. It's less messy to eat them when the stuffing is piped in, but either way they are delicious. 🙂
- ***For a paleo-friendly version, use ghee in the batter and a whipped coconut cream filling by placing a can of coconut milk (without fillers) in the refrigerator over night. In the morning you can scoop out the hardened "cream" on top and place it in the stand mixer and beat on high with the honey and vanilla for 10+ minutes. You will probably need two cans worth of cream. You can also leave out the chocolate chips.