Profiteroles are truly one of the great pastry pleasures that should not be missed in a person’s life. I had my first profiterole at the wonderful, but now defunct L.A. restaurant, The Four Oaks. This was obviously prior to my celiac diagnosis (1999) but despite a host of health problems, my wife and I enjoyed some great restaurants (or at least attempted to enjoy them). I remember taking the first bite of a profiterole and sinking back in my seat in absolute ecstasy as I tasted what seemed like a dessert from another planet. The light flakey pastry dough, the dark chocolate, the cream, all made for what seemed to be the perfect ending to a great dinner.
Fast forward a dozen or so years and I have put profiteroles out of my mind as I never expected to find a gluten-free version of them. To my surprise, I just found this recipe from Schär — using their Bread-Mix – Mix B and Mix Pâtisserie – Mix C. These particular mixes may only be available to our European readers, but I’m willing to bet a comparable version could be made with some mixes available in the U.S. If anyone wants to give it a try, I’d love to hear how they come out. Thankfully, I will be in Europe again this summer and I will definitely be attempting a batch or two (or three) of these. I’ll definitely be letting you know how that turns out.
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