I have just made (and eaten) gluten free profiteroles

[thirtypence]

After 4 years without choux pastry (my favourite thing in the whole world was a chocolate eclair pre diagnosis.) I decided to try to make them.

And they are easy, and delicious, my MIL said you could not tell.

I may even be bothered to pipe them out next time so I can have eclairs - how do I make that fondant icing so it tastes like one from Greggs (I am so classy!)

No clue about the icing but you have to share the recipe!!!

oooh, yes, recipe please.

wuold love to be able to share something like this with my girls - mind you, would also have to sort out a dairy free filling, but I do feel so guilty when eating my eclairs (also my favourite thing in the whole world) that I can't share...

ooooh, tell all............

1/2 cup water
60g butter

Melt in pan until boiling

add
1/2 cup flour substitute (I am in NZ but am presuming that the British prescription one would do it)

Stir quickly until it form a ball that does not stick to sides of pan and then remove from heat.

Transfer to food processor, add one egg and chop for a while. Put second egg down the chute and chop for 20 seconds.

Put 12 blobs on a silicone baking tray or baking paper. Heat in 200C oven for 30 minutes (I have a fan oven - may take longer in normal oven) or you can be clever and make eclair shapes with a forcing bag.

And that's it - easy peasy!