You know, an old reiki client is in town, and hugged me for a longgg time, and then pulled a massage certificate out of his bag, with my name already on it! Come on!!!! And I went to her, Mariana at Hotel El Paraiso, several days ago and she was amazing, including reiki in the treatment. And I haven’t had back pain since!!! I mean, I feel like a normal person! These profiteroles are like filled doughnut holes, but a lot faster, and no frying!
Recipe of the Day – Gluten-Free Choux Pastry Profiteroles
For the choux pastry:
- 110g gluten-free flour, sieved ( I like yucca, as it’s the softest flour)
- 1 tsp coconut or other sugar
- Pinch of salt
- 1/2 c. water
- 1/2 c. coconut oil or butter
- 3 eggs, lightly beaten
For the filling:
- 2 c. coconut cream or whipping cream
For the chocolate sauce:
- 1/2 c. water
- 1/3 c. coconut or other sugar
- 1 c. dark chocolate, broken in to pieces
- 1 tsp. turmeric
- 2 grains pepper
For the white chocolate sauce
- 1 c. white chocolate, broken into pieces
- 1/2 c. coconut oil or unsalted butter
- 1/2 c. coconut cream or dairy cream
- Pinch vanilla powder or 1 tsp vanilla extract
- Pinch Salt
For the caramel sauce:
- 2/3 c. coconut oil or butter
- 1 c. coconut or sugar
- 2 T. maple or golden syrup
- 1/2 c. coconut or double cream
- Pinch salt
- Sift the gluten free flour, salt, and sugar together and place it in a small bowl
- Place the oil/butter and water in a small pan, and heat gently, until melted.
- Add the mixture of flour, salt and sugar, and then remove the pan from the heat. Beat well with a spatula until the mixture combines and comes away from the pan. Cook the mixture through a little more, then leave to cool for a few minutes, knocking some of the hot air out with your spatula. Let the mixture cool a little bit first, or the eggs could scramble when you add them.
- Using an electric whisk or spatula add in the beaten egg a little at a time and beat to a soft shiny paste.
- Fill a piping bag with the pastry dough. Cut off the end to about a 1.5 cm piece and pipe out balls of dough on to a baking tray lined with baking paper. Each one should be about the size of a walnut.
- Bake in an oven pre-heated 200°C for 10 minutes then reduce to 180°C for 15 min until risen and golden.
- Remove from the oven, make a small hole in the bottom of each profiterole, then return to the oven for a few minutes to dry out.
- Whip the cream, then spoon into a piping bag and fill the profiteroles through the hole you made in the base.
- To make the dark chocolate sauce put the sugar and water in a small saucepan and bring to the boil. While the sugar syrup is beginning to boil melt the chocolate. Take the sugar syrup pan off the heat and pour that and the rest into the bowl of chocolate stirring until smooth and combined.
- To make the white chocolate sauce, place all the ingredients in a pan and stir gently until the butter and white chocolate is melted and you have sauce.
- To make the salted caramel, melt the butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.
Word of the Day – cliente – client
Tip of the Day – This isn’t as complex as it seems. The pastry is actually pretty fast! You could have the sauces ready ahead of time, if you like. In the states you could melt caramels or add caramel extract.