Profiteroles with Ginger Chocolate Cream

Dive into the joy of our Gluten Free Profiteroles, skillfully crafted with Anything But Ordinary Flour. Perfect for the festive season, these delightful pastries are meant for sharing on special occasions. Crowned with our Ginger Chocolate Cream, each bite is a celebration of flavor and festivity.

Gluten Free · Nut Free

Makes 20

Ingredients

Choux Pastry

50g / ⅓ cup Anything But Ordinary Plain Flour

24g / 2 tablespoons cornflour

1/8 teaspoon flax meal

40g / 2 tablespoons butter

125ml / ½ cup water

¼ teaspoon vanilla

2 eggs

Filling

1 egg yolk

30g /1½ tablespoons caster sugar

10g / 2 teaspoons Anything But Ordinary Plain Flour

10g / 2 teaspoons cornflour

125ml / ½ cup milk, divided

20g / 3 large pieces crystallised ginger

65g/ ⅓ cup white chocolate, chopped

150ml / scant ⅔ cup whipping cream

Topping

65g / ⅓ cup dark chocolate, chopped

30g / 1½ tablespoons unsalted butter

Crystallised ginger to decorate

Method

Preheat oven to 180 degrees Celsius. Line a large baking tray with baking paper.

Sieve the Anything But Ordinary Plain Flour, cornflour and flaxmeal. Whisk together. Combine butter and water in a small saucepan and bring to the boil. Add vanilla and flour. Stir vigorously over the lowest heat until the mixture forms a ball. Remove to a mixer bowl to cool for a few minutes. Lightly whisk one egg and add to the dough ball. Beat well and repeat with the other egg, beating until the mixture is smooth and glossy.

Using a piping bag with a plain 1cm nozzle, pipe rounds of dough 3cm diameter, leaving a couple of centimetres between each one. Bake 10 minutes, reduce oven temp to 160 degrees Celsius and bake a further 15 minutes until puffed and lightly golden. Turn off the oven. Pierce a hole in the base of each one with a skewer, place back on the tray on their side and return to the oven for 10-15 minutes to dry out and become crisp. Cool on a rack.

To make the filling, whisk together in a bowl the egg yolk, sugar, Anything But Ordinary Plain Flour, cornflour and half the milk til smooth. Either grate the ginger or add to a high speed blender with the remaining milk and bring both to the boil in a small saucepan. Stir into the egg mixture until smooth. Return to the saucepan and stir constantly over low heat until the mix thickens. Remove from heat and add chocolate, stirring to melt. Transfer to a bowl, cover and cool to room temperature. Beat the cream until thick and fold into the filling. This should have a mild hint of ginger. If stronger preferred, add more grated ginger. Keep covered in the fridge til ready to use.

When ready to serve, melt the chocolate and butter together and keep warm. Put the filling in a piping bag with a small plain nozzle and pipe the Chocolate Ginger Cream through the base of each profiterole til full. Place on a serving tray and drizzle over the melted chocolate. Scatter some diced ginger over.

Keep any unfilled profiteroles in a covered container for a couple of days though best eaten fresh.

Note

The ginger can be replaced with a teaspoon of vanilla if a plain chocolate cream filling is preferred.

The profiteroles can be cut in half and the filling spooned in between for an alternative presentation.