Ahhh, tis Week Seven in the Great British Bake Off so it is also Week Seven in the Great Bloggers Bake Off challenge! Last week, was a bit of rubbish for me and for my bake although I may have invented my own Caramel (Apple) Cinnabun Cake in the process of struggling with my bake. That’s the joy of baking…sometimes a #fail can result in something else entirely that isn’t without value. At any rate, onwards and upwards.
This week on GBBO the contestants were working with Suet Puddings, Choux Pastry/Dough and Puff Pastry. Now Puff Pastry requires extreme patience, delicacy and talent. Gluten Free Puff Pastry is not something I am willing to waste my expensive ingredients on, although I am sure it is possible. Just not by me. Suet Pudding was an interesting prospect and I may still try one but gluten free suet is hard to come by (has to be special ordered) and time is not on my side at the moment. I thought I would give choux pastry/dough a whirl…it looked doable and who doesn’t love profiteroles/eclairs?? The contestants on GBBO made “Religieuses” which are stacked choux buns with creme patisierre and whipped cream. I was aiming far lower and simpler…a choux bun/profiterole.
Et voila! My choux dough/pastry in the first stage! I used the traditional choux dough recipe which is in my Great British Bake Off Showstoppers cookbook. The recipe in the link above uses slightly different amounts than the recipe in the book, therefore, here were the amounts I used:
- 100g gluten free plain flour (Doves Farm), sifted
- 1/4 tsp salt
- 75g unsalted butter
- 175ml water
- 3 large eggs at room temperature, beaten
C’est tout! That’s all! Now I was worried about what might happen with the gluten free flour. Thankfully, because of the mixture of GF flours, the flour “gums” together quite quickly. Actually, I know it combines far faster than traditional choux dough because I watched the GBBO contestants furiously beating their dough to pull away from the sides and I didn’t have to do that near as furiously. Once I had cooked the combined dough a bit longer on a medium heat I placed it to cool in a glass bowl.
The next step involves adding the eggs. The recipe recommends using an electric mixer and adding the eggs slowly as you might not need all of the mixture. I used a hand mixer (Hello? Kitchenaid??) and did slowly add the egg but I did need it all. My mixture got stuck a few times on the beaters which required me to stop and scrape it back into the bowl. The dough mixture was far gummier than I had seen but still seemed that it would be pipe-able (that’s a word right??). After mixing in the last bit of egg, I transferred the dough to a silicone piping bag (now that I know how to put the tip on it…I used a large star tip…not necessary at all…I have no clue what to do with regards to piping!) and piped long eclair shapes on one tray lined with parchment paper. I ended up with 10 eclair shapes but still had dough remaining so I lined another tray with parchment paper and piped out 6 rounds with the idea that they would be “Choux Bun-like”. Into the oven they went for 25 minutes.
I was amazed when they came out! They looked just like they were supposed to…except that the eclairs looked a bit small. But as I had 10 of them, I decided to wing it and sandwich them with whipped cream to make a Double Decker Eclair! The round Choux Buns were perfect and sliced, they were light and airy inside. I couldn’t wait to taste them!
I added whipped cream (4 dessert spoons of icing sugar with 200ml of Whipping Cream) and melted milk chocolate (simply break up 150g milk chocolate and melt in a glass bowl over simmering water) et voila! Magnifique! Gluten Free Choux Buns…who knew??
I know, right? Drool-riffic! Choux-tastic! I shared them with my friend Emma who assured me that they were utterly scrummy and her Slimming World syns were off the chart now! I may have eaten 4 myself. What?! They were seriously good! And do you know what? I will totally make them again! In fact, I may have to make them again at the weekend but with chocolate whipped cream and dark chocolate “frosting”. Again, I am so pleased with the results and the fact that they are gluten free. It is possible!
Have a bite why don’t you? In the meantime, enjoy the bloggers who have linked up to Mummy Mishaps and The Crazy Kitchen and rest assured that if you have a craving for Profiteroles/Eclairs or Choux Buns and are Coeliac, you CAN still enjoy this naughty treat! Now, someone stop me from finishing off the remaining 4 choux buns before my husband comes home!