Profiteroles have been one of my favorite desserts since I was a young girl! My great aunt would serve them every time we came over for dinner. She would make large ones. My brother dubbed them “potatoes” – a name that always stuck with my family. Serve with ice cream and hot fudge sauce – can’t get more delicious!
1 cup milk
1 stick unsalted butter
Pinch of salt
1 cup Deya’s Gluten-Free Cake Flour
4 large eggs
1/2 cup heavy cream
Preheat the oven to 425ºF.
Heat the milk, butter, and salt over medium head until scalded.
When the butter is melted, add Deya's Gluten-Free Cake Flour and beat with a spoon until the mixture forms a dough.
Stir constantly over a low heat for 2 minutes.
Pour the dough into a food processor with a metal blade.
Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
With two spoons scoop one inch mounds of the mixture onto a cookie sheet lined with parchment paper or a silplat.
With wet fingers gently shape the mounds.
Bake for 20 minutes, or until lightly browned.
Turn the oven off and allow them to sit in the oven for another 10 minutes, until they sound hollow when tapped.
Make a small slit in the side of each puff to allow the steam to escape and set aside to cool.