A profiterole, cream puff or choux à la crème is a filled French choux pastry ball with a typically sweet filling of whipped cream, pastry cream, custard, or ice cream.
The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
I like to keep mine simple by adding sweetened whipped cream as the filling and dipping them in chocolate.
180g/7oz Gluten Free Self-Raising Flour
500ml Whipped Cream
200g/8oz Milk Chocolate
Preheat oven to 200*C/210*C Fan/Gas 8.
Line Baking Tray with parchment paper.
Sieve the flour into a bowl.
Melt the margarine with the water in a saucepan and allow to boil rabidly for 3 to 4 minutes.
Take the melted mixture off the heat and tip in all the flour and beat well.
Allow mixture to cool slightly.
Gently beat the eggs in a separate bowl or jug.
Add the egg mixture gradually and beat vigorously after each addition. Each time it should look the same as it did at the beginning. The mixture should stand in peaks.
The mixture can be piped through a piping bag or spooned onto the tray.
Bake for 20 to 25 minutes.
Allow to cool on a wire rack before filling.
Using a piping bag with a thin nozzle pipe the cream through each profiterole until each is full.
Melt the chocolate and dip the tops of each profiterole into the chocolate.