Sainsbury's Try Team
FreeFrom Choux Pastry | Lemon & Chocolate ProfiterolesFree from wheat, gluten & dairy
Tip: to make lemon profiteroles, fill each profiterole with half a teaspoon of Sainsbury’s lemon curd, then fill the remaining space with either Swedish Glace vanilla iced dessert or Provamel vanilla soya dessert. Dust with icing sugar to serve. To make the chocolate version, pour over Alpro soya chocolate dessert to serve
FreeFrom Choux Pastry
Makes 10-12
Ingredients
2 tablespoons Sainsbury’s FreeFrom vegetable spread
100 ml water
75g Doves Farm plain white flour blend (gluten & wheat free)
½ teaspoon Xanthan Gum – this is optional, it helps to give a crispier finish but is not
essential.
2 medium size eggs
Method
• Preheat the oven to 200ºC, Gas Mark 6
• Place the FreeFrom vegetable spread in a small pan with the water and bring to the boil.
• Remove from heat, add the flour all at once, and beat well to form a sticky ball of dough (it will be stickier than traditional choux pastry at this stage).
• Transfer the dough to a food processor, or mixer. Add the eggs, a little at a time and mix for 1 minute.
• Using a piping bag and nozzle, pipe or place teaspoonfuls of the mixture, spaced well apart, on a baking sheet lined with baking parchment.
• Bake until puffed and golden (approximately 15 minutes).
• Pierce the side of each pastry to allow the steam to escape, and transfer to a cooling rack. Leave to cool, and then fill/top as required.
