Oral Allergy Syndrome Friendly Dairy Free Profiteroles
Total time1 hr 30 min
Prep time30 min
Cook time30 min
4.5(30)
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Learn more →Ingredients
6 servings
For the choux pastry
- ½ cup water
- ¼ cup dairy free butter
- 1 tsp granulated sugar
- ¼ tsp fine salt
- ½ cup all-purpose flour
Chef's tipChoose 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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