Words cannot describe how incredible these spekulatus gluten free profiteroles are. They are utter heaven and the type of treat I rarely get to enjoy as a coeliac.
A golden, puffed gluten free choux pastry shell, encasing spekulatius and white chocolate creme patissiere, topped with chocolate ganache. Yummy!
Now I’ve created the recipe I am delighted that I’ll be able to make them again to share with friends and family. Whether it’s a simply classic profiterole version, filled with whipped cream, or this absolute showstopper version, they are guaranteed to be a hit.
The spekulatius and white chocolate creme pat was a complete experiment, yet it turned out so much better than I had hoped.
I used the Schar spekulatius biscuits to give an authentic flavour. Using my technique, they essentially melt into the creme pat, ensure it stays beautifully smooth and the warming spices and biscuit flavour infuse through the filling.
Do I Need Any Special Equipment?
I would strongly recommend using a Cupcake Filler Nozzle on your piping bag when filling the choux buns. I’ve linked the exact one I use and it made it so easy to fill and make the most beautiful gluten free profiteroles. So quick and no mess.
But if you don’t have one you could try slicing the choux buns in half instead and adding whipped cream instead of creme pat. You could try spooning the creme pat in, but they might get a bit messy!
Spekulatius Gluten Free Profiteroles Recipe
This gluten free profiteroles recipe makes about 16 buns, depending on how large you pipe them.
You’ll find a full method below, plus photos to guide you. Feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy these gluten free profiteroles, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Utter heaven in bite-sized form, these gluten free profiteroles feature a choux pastry shell filled with spekulatius and white chocolate creme patissiere, topped with chocolate ganache.
For the choux buns:
- 75ml water
- 75ml milk (I used semi skimmed)
- 50g unsalted butter
- 1 tsp caster sugar
- 90g gluten free plain flour (I used Schar All Purpose Baking Mix)
- 0.25 tsp xanthan gum
- Pinch of salt
- 2-3 large eggs
For the creme patissiere:
- 280ml whole milk
- 0.5 tsp vanilla bean paste
- 3 large egg yolks
- 40g caster sugar
- 20g cornflour
- 60g white chocolate (drops, or chopped into small pieces)
- 100g Spekulatius biscuits (I used Schar)
For the dark chocolate ganache* (see notes section below if you want to use milk or white chocolate)::
- 100g dark chocolate
- 100ml double cream
- Cupcake filler nozzle (optional, but it makes filling the profiteroles so easy)
First up, we'll make the spekulatius creme patissiere, as this will need to chill in the fridge before you pipe the buns:
- Blitz the spekulatius biscuits to a really fine crumb, then set aside.
- Pour the milk into a small pan and add the vanilla bean paste. Heat gently until you start to see little whisps of steam coming from the surface, but do not let it boil. This will take about 5-10 minutes.
- While it is heating, whisk the eggs yolks, caster sugar and cornflour together in a bowl.
- Pour the hot milk over the egg mixture and whisk vigorously. Then tip the mixture back into the saucepan.
- Reheat gently, stirring constantly to prevent any lumps forming (if you get any lumps just give it a really good stir with a small whisk to break them up) and it will gradually thicken. This will take about 10 minutes.
- Once it's the consistency of a thin custard take it off the heat. Add the white chocolate and stir to melt then into the creme pat.
- Now tip the biscuit crumbs into the pan and stir through the creme pat. Then leave to sit for a couple of minutes (to help the biscuit crumbs dissolve into the creme pat), then stir nice and vigourously until you have a silk smooth, thick creme patissiere.
- Transfer the creme pat to a bowl, place a piece of cling film directly onto the surface of the exposed creme pat (see image below - this will prevent a skin from forming), then transfer to the fridge to allow to chill fully.
Now time to make the choux buns:
- Preheat your oven to 210C (fan). Sift the flour, xanthan gum and salt into a small bowl and set aside.
- Add the water, milk, 1 tsp caster sugar and butter to a small saucepan. Heat for a few minutes until the butter has melted and the mixture is bubbling gently.
- Tip the sifted flour into the saucepan and stir vigourously to combine (keep the pan over the heat). It will a sticky ball of dough and you should heat and stir it for a couple more minutes, while squishing and stirring it with a wooden spoon.
- Take off the heat and transfer to a stand mixer (or mixing bowl if you prefer to use a hand whisk or arm power!). Mix for a couple of minutes until the mixture has cooled a little and is only warm to touch. This is to ensure the eggs do not scramble when you add them.
- Now add an egg and mix until it has been incorporated into the dough. Then a second egg and repeat the mixing process.
- Whisk the third egg in a small bowl and add a little at a time to the mixing bowl. You are aiming for a thick, slightly sticky cake batter consistency, and I find half the third egg is perfect for the Schar flour. If you are using a different flour blend, you may need a little more/less egg, so go steady (and see images below for what you are aiming for).
- Once you've made the dough, use a spatula to scrape it into a piping bag with a round nozzle. I find a fabric piping bag is best, if you have one, but don't fret it not, I've managed it with plastic piping bags too.
- Place a non-stick piece of baking paper on a baking tray, then pipe small mounds of choux onto the tray. The mixture will be quite stiff, so start close to the sheet, squeezing out the choux and lifting the nozzle gradually until you have a small compact mound. A bit smaller than a golf ball. Leave a little space between them, as they will grow during baking. Aim to pipe around 16 mounds.
- Wet your finger and wipe down the pointy tip on the buns left over from piping, to give them a nice round smooth finish.
- Place the choux buns into the oven to bake for 10 minutes at 210C, then open the door to release any steam (leave it open for 30 seconds) and turn the temp down to 170C (fan). Bake at 170C for a further 20 minutes until they are golden and hollow-sounding when tapped.
- Transfer to a wire rack and pierce the side of each with a cocktail stick, to allow any steam to escape. Leave to cool fully.
When the buns are almost cooled, make the ganache:
- Finely chop the chocolate and add to a heat proof bowl with the cream.
- Heat gently in the microwave for 45 seconds. Allow to sit for a minute or two, then whisk to combine the cream and chocolate until you have a thick and glossy ganache. If you still have any lumps of chocolate, simply pop it back in the microwave for 30 seconds, then repeat the whisking.
- Now set aside to cool slightly - you want the ganache to ideally be at room temperature when you use it, so you get a nice thick coating on your profiteroles
Time to assemble:
- Use a spoon to transfer the creme pat into a piping bag fitted with a cupcake filler nozzle. Do not stir the creme pat, as it will loosen up and you want to keep it nice and thick.
- Take a choux bun and locate the hole you made earlier with the toothpick, or any similar air hole. Gently insert the nozzle and squeeze some creme pat inside.
- Repeat until you have filled all the buns.
- Now dip the top of each in the chocolate ganache until you have a set of beautiful, extremely tempting profiteroles! You can serve them immediately or set aside for later. If you won't be serving for a while, store them in the fridge to keep the creme pat fresh (and the ganache will also firm up nicely).
These are best eaten on the day of making, but I found they will still rather tasty 4 days later (the choux softens up a bit but was still delicious). I stored my leftovers in the fridge.
For milk chocolate ganache:
100g milk chocolate, 75ml double cream.
For white chocolate ganache:
100g white chocolate, 50ml double cream
For more delicious desserts, why not try some of my other gluten free recipes or bookmark your favourites for later:
Happy baking! Laura xxx