Gluten-Free Makeovers (93 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
MAKES 12 SERVINGS OR 24 PROFITEROLES
This easy, elegant dessert is based on the cheese puff recipe on page 100. In my mind, however, this dessert is just an excuse to eat chocolate and caramel—as if anyone needed an excuse. The sauces are great by themselves spooned over ice cream. The puffs can be made ahead and frozen for up to one month.
1¼ cups white rice flour
¼ cup cornstarch
¼ teaspoon xanthan gum
2 teaspoons sugar
¾ teaspoon salt
1 cup milk or dairy-free milk
1 cup water
6 tablespoons unsalted butter or non-dairy buttery spread, cut into 1-inch pieces
4 large eggs, at room temperature
Tips
:
Egg substitutes will not work. Also, avoid commercial all-purpose gluten-free baking mixes that contain xanthan or guar gum. They will produce a gummy texture.
Make the cream puffs: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, xanthan gum, sugar, and salt in a medium mixing bowl.
Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
Form the dough into 2-tablespoon-size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff.
Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Remove the puffs from the oven and make a small slit in the side of each puff to allow the steam to escape. Let cool completely.
1 quart good-quality gluten-free coffee, vanilla, chocolate, or other flavor ice cream
¾ cup semi-sweet chocolate chips
¼ cup (½ stick) unsalted butter or non-dairy buttery spread
½ cup heavy cream, soy milk, or coconut milk
¾ cup sugar
¼ cup unsweetened cocoa powder
Pinch of salt
1 tablespoon brandy, optional
2 teaspoons vanilla extract
½ cup packed light brown sugar Pinch of salt
6 tablespoons unsalted butter or non-dairy buttery spread, cut into pieces
¼ cup heavy cream or soy or coconut milk
1 tablespoon dark rum, optional
2 teaspoons vanilla extract
Make the filling: Set an aluminum pan in the freezer to chill for 1 hour. Remove and cover with plastic wrap.
Using a small ice cream scoop, scoop out 24 ice cream balls and set on the chilled pan. Return to the freezer.
Make the Chocolate Sauce: In a small saucepan, melt the chocolate chips and butter. Bring to a simmer over medium-low heat, stirring constantly until the mixture is smooth. Stir in the cream. Whisk together the sugar, cocoa powder, and salt in a small bowl and then whisk into the chocolate mixture. Stir constantly while the mixture comes to a boil. Remove from the heat.
Whisk for another minute, letting the mixture cool slightly. Add the brandy, if using, and the vanilla. Cool to room temperature before serving. This sauce can be made one week ahead and stored in the refrigerator. Reheat briefly in the microwave before serving.
Make the caramel sauce: In a small saucepan, whisk together the brown sugar and salt. Add the butter and warm over low heat until the butter is melted and the sugar is dissolved. Add the heavy cream and bring to a boil, stirring to blend. Remove from the heat.
