RASPBERRY & CHOCOL ATE PROFITEROLES

These light choux puffs are filled with cream and crushed raspberries and served with a rich chocolate sauce – delicious! Choux pastry works extremely well with gluten-free flour; your guests won’t be able to tell the difference.

Choux puffs:

65g gluten-free plain flour 2 large eggs 2 teaspoons vanilla extract 50g butter 150ml cold water

Filling:

250ml cream 150g raspberries 1 generous tablespoon icing sugar, sifted

Chocolate sauce:

50g dark chocolate 50ml cream 1 tablespoon golden syrup 1 tablespoon butter Choux puffs: Heat oven to 200°C. Sift flour twice to remove any lumps. Beat eggs with vanilla and set aside.

Heat butter and water in a saucepan until butter is melted. Bring to the boil then quickly add flour all in one go and remove from heat. Beat hard with a wooden spoon until dough forms a ball and no longer sticks to the sides of the pan. Leave to cool about 5 minutes.

Add egg mixture to dough a small amount at a time, using a balloon whisk to beat it in. It will form a sticky paste that holds its shape when you lift the whisk.

Spoon into a piping bag fitted with a large round nozzle and pipe 20 balls onto lined baking sheets. Wet your finger and smooth down any peaks so that the pastry is smooth.

Bake for 12 minutes then use a sharp knife to puncture each puff to allow steam to escape. Return to the oven for 2-5 minutes, until crisp. Cool on a wire rack.

Filling: Whip cream to stiff peaks. Fold in raspberries and icing sugar. Cut puffs in half and sandwich with filling.

Chocolate sauce: Put all ingredients in a saucepan and heat, stirring, until melted. Serve the profiteroles immediately, with the warm sauce spooned over the top. Makes 20