It's week seven of our Great Bloggers Bake Off challenge with Jenny and Helen and it's one I have been dreading. Gluten free and sweet pastry don't exactly fill me with confidence. Suet is hard to come by and doesn't really appeal to me. I wanted to perfect profiteroles but it just wasn't happening so this week I've gone for a dairy and gluten free choux pastry, which on the second attempt was a lot more successful. They didn't rise as much but I've just discovered my oven door doesn't close properly so that's not great!
Because of the rise (or lack of) and my stubbornness to not let this challenge defeat me, I used a dairy free custard piped onto the flatter side of the bun and sandwiched the two sides together. I then melted and drizzled dairy free orange flavour chocolate on the top of the buns. Oh my they oozed and tasted delicious. On this occasion I don't mind the buns not looking great because they were so nice and very moreish too
(I had 3!)
I give you: Gluten and Dairy Free Custard Choux Buns:
75g Doves Farm White Bread Flour
½tsp Caster Sugar
50g Dairy free Butter
150ml Cold Water
Carton of dairy free custard
150g Cooking Chocolate
3tbsp Golden Syrup
Sift the flour & sugar into a bowl.
Melt the butter in a saucepan, add water and bring to the boil.
Remove from the heat and quickly add the flour from the bowl into the water. Beat well to form a soft dough using an electric beater (or wooden spoon)
Beat in the eggs to form a smooth, shiny paste.
Put a teaspoonful of the paste onto oiled baking trays or pipe them on.
Bake your buns in a pre heated oven for 20/25 minutes at 200 degrees
Cool on a wire rack . When cold, pipe custard into the flat side and sandwich together with another half.
Gently melt together the chocolate and syrup, stirring to make a smooth sauce and
drizzle the sauce over your Choux pastry buns and DEVOUR!