Low FODMAP Dairy Free Profiteroles

Total time1 hr 30 min

Prep time30 min

Cook time30 min

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Ingredients

6 servings

For the choux pastry

½ cup water
¼ cup dairy free butter
Blue Bonnet Plant Butter Earth Balance Soy Free Buttery Sticks Milkadamia Butter Salted Spread - 8 Oz
See all
1 tsp granulated sugar
¼ tsp fine salt
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
1 tsp vanilla extract

For the chocolate glaze

4 oz dairy free dark chocolate, finely chopped
⅓ cup full-fat coconut milk
1 tbsp maple syrup

Instructions

1
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator upside down so the cream separates and rises to the bottom of the can when you open it.
2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.

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