Gluten Free Chocolate Profiteroles

Choux pastry might sound intimidating, but I promise it’s not. Once you see how few ingredients you need and how straightforward the steps are, you’ll wonder why you didn’t try it sooner.

And yes, this recipe is 100% gluten free. I use a simple gluten free baking flour and the profiteroles still come out perfectly puffed, golden, and crispy on the outside.

Inside, they’re hollow and ready to be stuffed with a scoop of cold vanilla ice cream. Then you drizzle warm chocolate sauce on top and that’s it. Pure dessert perfection.

I know it can be hard to find gluten free desserts that actually feel special. These definitely check that box without being complicated to make.

This recipe makes about 16 to 18 profiteroles, so there’s plenty to share. Or not. I won’t judge.

Why You’ll Love This Recipe

Crispy Puffs That Are Actually Gluten Free – These profiteroles are light and crispy on the outside and perfectly hollow inside just like the classic French version.

The Chocolate Sauce Is Unreal – A rich glossy chocolate sauce made with real semi-sweet chocolate and cream takes these from great to absolutely unforgettable.

Impressive But Surprisingly Simple – Profiteroles look like something from a fancy bakery but you only need a few basic ingredients and straightforward steps.

Ingredients

For the Choux Pastry

• 1/2 cup Water
• 1/4 cup Whole Milk
• 1/4 cup Unsalted Butter
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 3/4 cup Gluten Free 1-to-1 Baking Flour
• 3 large Eggs

For the Filling & Sauce

• 2 cups Vanilla Ice Cream
• 6 oz Semi-Sweet Chocolate, chopped
• 1/2 cup Heavy Cream
• 2 tbsp Unsalted Butter
• 1 tbsp Light Corn Syrup

How to Make

Step 1

Preheat your oven to 400 F and line a large baking sheet with parchment paper. Combine the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a full rolling boil, making sure the butter is completely melted.

Step 2

Remove from heat and add the gluten free flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Return to medium-low heat and stir constantly for 1 to 2 minutes to dry the dough slightly.

Step 3

Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well with a hand mixer after each addition. After all three eggs, the dough should be smooth, glossy, and fall from a spoon in a thick V-shape.

Step 4

Pipe or spoon mounds of dough onto the prepared baking sheet, about 1.5 inches wide and spaced 2 inches apart. You should get about 16 to 18 profiteroles. Lightly smooth any peaks with a wet fingertip.

Step 5

Bake at 400 F for 15 minutes, then reduce the temperature to 350 F and bake for another 15 to 18 minutes until deeply golden, puffed, and hollow-sounding when tapped. Pierce a small hole in the bottom of each to release steam. Let cool completely on a wire rack.

Step 6

Make the chocolate sauce by heating the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate in a bowl, let sit for 1 minute, then stir until smooth. Stir in the butter and corn syrup until glossy.

Step 7

Slice each profiterole in half horizontally. Place a scoop of vanilla ice cream inside each one and replace the top. Arrange on a serving plate and drizzle generously with the warm chocolate sauce. Serve immediately.

My Tips

Dry the Dough on the Stove

After you add the gluten free flour and form that dough ball, don’t skip the step where you put it back on medium-low heat for 1 to 2 minutes. This dries out excess moisture so the dough can absorb the eggs properly.

You’ll know it’s ready when a thin film forms on the bottom of the pan and the dough feels slightly less sticky. If you skip this, the dough will be too wet and your profiteroles will come out flat and dense instead of puffed and hollow.

Add the Eggs at the Right Temperature

Let the dough cool for those 5 minutes before adding the eggs. If the dough is too hot, the eggs will start to cook on contact and you’ll get little scrambled bits mixed into your choux instead of a smooth, glossy paste.

Also, use room temperature eggs. Cold eggs will firm up the butter in the dough and make it harder to get a smooth consistency. Just pull your eggs out of the fridge about 30 minutes before you start.

When you add them one at a time, the dough will look like a broken mess after each egg. That’s totally normal. Just keep beating with the hand mixer and it will come together into a smooth, shiny dough before you add the next one.

Check the Dough Consistency Before Piping

After all three eggs are beaten in, scoop some dough onto a spoon and let it fall. It should slowly drop off in a thick V-shape, not plop off in a clump or run off like a liquid.

Gluten free flour can absorb moisture a little differently depending on the brand. If the dough is too thick and doesn’t fall at all, beat in a tiny splash of milk, maybe a teaspoon at a time, until it loosens up just enough. If it’s too runny, there’s not much you can do, so it’s better to hold back a little of the third egg and add it gradually until the consistency looks right.

More Tasty Recipes

• Gluten Free Cream Puffs
• Gluten Free Chocolate Eclair Cake
• Gluten Free Chocolate Mousse
• Gluten Free Chocolate Souffle
• Gluten Free Authentic French Crepes

FAQ

Can I use a different gluten free flour instead of 1-to-1 baking flour?

A 1-to-1 gluten free baking flour (like Bob’s Red Mill or King Arthur) is really the best choice here because it already contains xanthan gum, which helps the choux pastry hold its structure and puff up properly. Without that binding agent, the profiteroles can turn out flat and dense.

If your gluten free flour blend doesn’t include xanthan gum, try adding about 1/2 teaspoon to the recipe. Avoid using single-ingredient flours like almond flour or coconut flour – they behave very differently and won’t give you that light, hollow shell you need.