Spekulatius Gluten Free Profiteroles

Instructions

First up, we'll make the spekulatius creme patissiere, as this will need to chill in the fridge before you pipe the buns:

1. Blitz the spekulatius biscuits to a really fine crumb, then set aside.
2. Pour the milk into a small pan and add the vanilla bean paste. Heat gently until you start to see little whisps of steam coming from the surface, but do not let it boil. This will take about 5-10 minutes.
3. While it is heating, whisk the eggs yolks, caster sugar and cornflour together in a bowl.
4. Pour the hot milk over the egg mixture and whisk vigorously. Then tip the mixture back into the saucepan.
5. Reheat gently, stirring constantly to prevent any lumps forming (if you get any lumps just give it a really good stir with a small whisk to break them up) and it will gradually thicken. This will take about 10 minutes.
6. Once it's the consistency of a thin custard take it off the heat. Add the white chocolate and stir to melt then into the creme pat.
7. Now tip the biscuit crumbs into the pan and stir through the creme pat. Then leave to sit for a couple of minutes (to help the biscuit crumbs dissolve into the creme pat), then stir nice and vigourously until you have a silk smooth, thick creme patissiere.
8. Transfer the creme pat to a bowl, place a piece of cling film directly onto the surface of the exposed creme pat (see image below - this will prevent a skin from forming), then transfer to the fridge to allow to chill fully.

Now time to make the choux buns:

1. Preheat your oven to 210C (fan). Sift the flour, xanthan gum and salt into a small bowl and set aside.
2. Add the water, milk, 1 tsp caster sugar and butter to a small saucepan. Heat for a few minutes until the butter has melted and the mixture is bubbling gently.
3. Tip the sifted flour into the saucepan and stir vigourously to combine (keep the pan over the heat). It will a sticky ball of dough and you should heat and stir it for a couple more minutes, while squishing and stirring it with a wooden spoon.
4. Take off the heat and transfer to a stand mixer (or mixing bowl if you prefer to use a hand whisk or arm power!). Mix for a couple of minutes until the mixture has cooled a little and is only warm to touch. This is to ensure the eggs do not scramble when you add them.
5. Now add an egg and mix until it has been incorporated into the dough. Then a second egg and repeat the mixing process.
6. Whisk the third egg in a small bowl and add a little at a time to the mixing bowl. You are aiming for a thick, slightly sticky cake batter consistency, and I find half the third egg is perfect for the Schar flour. If you are using a different flour blend, you may need a little more/less egg, so go steady (and see images below for what you are aiming for).
7. Once you've made the dough, use a spatula to scrape it into a piping bag with a round nozzle. I find a fabric piping bag is best, if you have one, but don't fret it not, I've managed it with plastic piping bags too.
8. Place a non-stick piece of baking paper on a baking tray, then pipe small mounds of choux onto the tray. The mixture will be quite stiff, so start close to the sheet, squeezing out the choux and lifting the nozzle gradually until you have a small compact mound. A bit smaller than a golf ball. Leave a little space between them, as they will grow during baking. Aim to pipe around 16 mounds.
9. Wet your finger and wipe down the pointy tip on the buns left over from piping, to give them a nice round smooth finish.
10. Place the choux buns into the oven to bake for 10 minutes at 210C, then open the door to release any steam (leave it open for 30 seconds) and turn the temp down to 170C (fan). Bake at 170C for a further 20 minutes until they are golden and hollow-sounding when tapped.
11. Transfer to a wire rack and pierce the side of each with a cocktail stick, to allow any steam to escape. Leave to cool fully.

When the buns are almost cooled, make the ganache:

1. Finely chop the chocolate and add to a heat proof bowl with the cream.
2. Heat gently in the microwave for 45 seconds. Allow to sit for a minute or two, then whisk to combine the cream and chocolate until you have a thick and glossy ganache. If you still have any lumps of chocolate, simply pop it back in the microwave for 30 seconds, then repeat the whisking.
3. Now set aside to cool slightly - you want the ganache to ideally be at room temperature when you use it, so you get a nice thick coating on your profiteroles

Time to assemble:

1. Use a spoon to transfer the creme pat into a piping bag fitted with a cupcake filler nozzle. Do not stir the creme pat, as it will loosen up and you want to keep it nice and thick.
2. Take a choux bun and locate the hole you made earlier with the toothpick, or any similar air hole. Gently insert the nozzle and squeeze some creme pat inside.
3. Repeat until you have filled all the buns.
4. Now dip the top of each in the chocolate ganache until you have a set of beautiful, extremely tempting profiteroles! You can serve them immediately or set aside for later. If you won't be serving for a while, store them in the fridge to keep the creme pat fresh (and the ganache will also firm up nicely).

These are best eaten on the day of making, but I found they will still rather tasty 4 days later (the choux softens up a bit but was still delicious). I stored my leftovers in the fridge.