Learn how to make Gluten Free Profiteroles with this easy to follow recipe. It’s a classic pastry that’s served frozen and topped with chocolate ganache or chocolate sauce.
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The French really outdid themselves by giving us the adorably tasty profiteroles.
These gluten-free treats are petite, but throw a satisfying punch at a sugar craving! Similar to French macaroons, profiteroles prove that there’s an unmatched elegance to perfecting the art of French pastries. Don’t assume that mastering a profiteroles recipe is difficult. As a matter of fact, this gluten-free version is simple and won’t have you dreading your time in the kitchen.
The true art of enjoying gluten-free profiteroles is in the “taste testing”. Will you choose a traditional choux pastry filling or ice cream? Does drowning it in chocolate ganache appeal to you or will you opt for a simple powdered sugar dusting?
These bite-sized treats are so fun to make and even more fun to eat! Scroll down for my video on how to make the perfect gluten-free choux pastry for these profiteroles.
What are Profiteroles?
Rumor has it that the term “profiterole” originated back in the 1600s and was used to describe a “small reward”. I think that’s a spot-on name for these tiny pastries.
A profiterole is sometimes referred to as a cream puff or chou à la crème. Profiteroles are a filled French choux pastry ball with a filling of whipped cream, custard, pastry cream, or ice cream.
The traditional cream filling is commonly called “choux pastry fillings” and “profiteroles filling”. Once a profiterole is filled, it can be garnished with chocolate, powdered sugar, or even left plain.
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Watch the Choux Pastry Recipe Video Tutorial
What You Need To Know About This Choux Pastry Recipe:
These gluten-free profiteroles are surprisingly similar to those made with regular flour.
You’ll want to keep my YouTube video bookmarked so that you can perfect the luscious Choux Pastry that is used for profiteroles, eclairs, churros, and more! Nailing that pastry recipe will open up opportunities to endless dessert-making fun!
These are freezer-friendly! Make a double batch and save them for later.
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- Gluten Free Flour – I used my Nightshade Free Gluten Free Flour Blend in this recipe.
- Xanthan Gum – omit if your flour blend contains it.
- Unsalted Butter – I prefer using butter with at least 82% milk fat.
- Granulated Sugar – optional but adds a little flavor to an otherwise flavorless dough.
- Salt – fine sea salt is my preferred salt for baking and cooking.
- Water – I use all water for my Choux Pastry for a sturdier dough. You can use all milk or half milk + half water if you prefer. Using milk with produce a slightly more flavorful and richer pastry but the pastry will be a bit softer and won’t’ get quite as crisp.
- Whole Eggs – Use large eggs for this recipe, which is the standard size egg I use in all my baking recipes.
- Ice Cream – use your favorite flavor. You can also use Gelato or Frozen Yogurt.
- Chocolate Ganache or Chocolate Sauce. I used homemade Chocolate Ganache.
Equipment Needed to Make Choux Pastry
- Medium Sauce Pan – nonstick works great but it doesn’t have to be.
- Mixing Spoon and Whisk – preferably wood or silicone.
- Stand Mixer or Hand Mixer but a stand mixer is preferred.
- Large Piping Bag
- 2 Half Sheet Pans
- Silicone Baking Mat or Parchment Paper
- Piping Tip – I used a Large Round Tip for piping the pastry shells. You could use an OXO Medium Scoop if you prefer to scoop and drop instead of pipe the shells.
- OXO Small Scoop – it’s the perfect size for scooping ice cream into the small choux buns!
How to Make Profiteroles Gluten Free
Step 1. Make the Gluten Free Choux Pastry.
Step 2. Cut the pastry shells in half when they have cooled completely. Use a small scoop (linked to above) to fill with your favorite ice cream or gelato and place the top back on the profiterole.
Step 3. Freeze if not serving immediately.
Step 4. When ready to serve, top with chocolate ganache or chocolate sauce.
Tips for Making this Profiteroles Recipe
- You can pre-fill your gluten-free profiteroles with ice cream and freeze them to enjoy later.
- Unfilled frozen profiteroles simply need to be thawed at room temperature and reheated at a low temperature in the oven.
Other Gluten Free Choux Pastry Recipes To Try
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For the Choux Pastry Shells
- 1 cup gluten free flour blend (see notes)
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter
- 1 cup water
- 4 large eggs, room temperature
- 2 pints ice cream
- Chocolate Ganache or Chocolate Sauce
Make the Choux Pastry
- Preheat oven to 400 degrees F and line 2 half-sheet pans with parchment paper or silicone baking mats.
- In a small bowl, mix together your gluten free flour and xanthan gum and set aside.
- Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
- Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
- Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
- With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.
- Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
- Transfer the dough into a piping bag fitted with a large round tip. Pipe into rounds about 1 1/2 inches wide (about 1 heaping tablespoon of dough) or use a medium scoop to portion the dough. Space the rounds about 2 inches apart to allow for the pastry to puff while baking. Use kitchen shears to help snip the end of the pastry, if desired.
- Once you've piped your rounds, dip your fingers in a small bowl of water then smooth out the top of the pastries. You want the surface of the dough as smooth as possible. This will prevent any points from burning and will help form a nicely shaped pastry.
- Then sprinkle a very small amount of water over the pastry dough/baking sheet - you shouldn't be leaving large puddles of water, just enough to mist the baking sheet.
- Bake the Choux Pastry for 25-30 minutes at 400 degrees. Then, remove from the oven and use a sharp knife to quickly poke a hole in the side of each pastry to help the steam release. Return the pastries to the oven, turn the oven off, and leave them in there for another 5 minutes. When done, the pastries should be dry in the center and hollow on the inside. You can leave them in the oven for an additional 30 minutes to an hour to completely dry them out, just make sure the oven is off.
- Remove the baked pastries from the oven and cool completely on a wire rack before filling.
- Use a paring knife or a serrated knife to cut the top 1/2 off of each pastry shell.
- Use a small scoop to fill each pastry with ice cream.
- Place the tops back on each pastry and then top with chocolate ganache or chocolate sauce. Serve immediately.
- If serving later, place the profiteroles in the freezer after filling and then top with chocolate ganache just before serving.
- Watch the VIDEO in the blog post for step-by-step visuals on how to make this pastry.
- The recipe yield varies based on the size of pastry you're making but this recipe makes enough for about 1 1/2 to 2 1/2 dozen round pastries. If you use a scoop instead of piping, you'll have closer to 1 1/2 dozen.
- I used my Nightshade Free Flour Blend. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
- The water sprinkled on the pastry dough will create steam in the oven to help the pastries rise and puff.
- To freeze the dough, shape and smooth the Choux Pastry on a baking sheet lined with parchment paper or a silicone mat. Then freeze until the dough is frozen solid. Transfer to a freezer safe bag and keep frozen for up to a month. Bake from frozen when ready to bake - do not thaw before baking.
- Use your favorite ice cream in these! Pictured is Mint Chocolate Chip, Chocolate, Vanilla, and Black Raspberry Chip gelato.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 125
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are approximate and are based on 24 servings.