[Music]
hi foodtubers my name is Nicole and
today I am going to be taking a recipe
from mr. Oliver’s most recent cookbook
comfort food and I will be switching a
few of the ingredients to create a
gluten-free dairy-free batch of
profiteroles we like to call them cream
puffs over here in Canada so let’s get
started I have allergies and a number of
food intolerances and my very favorite
thing to do is to take a regular recipe
switch up a few of the ingredients and
make a recipe that is allergen free that
I can leave
so until last week I had actually never
eaten a cream puff or profiterole before
and so I’m very very excited to show you
how to make these because they taste
amazing to begin with we will be
replacing the milk in the recipe with a
non-dairy alternative like almond or
rice milk we’ll be bringing the milk to
a boil and then adding our butter
substitute which is a non hydrogenated a
dairy-free soy-free margarine and along
with that we’ll be throwing in a bit of
sugar to replace the wheat flour we will
be using 115 grams of brown rice flour
and 60 grams of tapioca flour toss in a
pinch of salt and a bit of xanthan gum
once your margin is melted tossing your
flour and mix it around until a nice
thick dough forms
we’ll need four eggs for these once the
dough is come together we’ll be adding
our four eggs that we whipped up in a
quarter at a time so just a little bit
at a time and mixing it really really
well
[Music]
we grab a plastic bag fill it with our
dough cut a little corner off and we’ll
be piping it out onto our baking sheets
as you’re piping out the dough be aware
that it is a bit runny ER so you need to
just very gently lift up and it will
separate from your piping bag and they
will be a little bit blobby but don’t
worry they will pop up in the oven
beautifully
I threw the pans into a piping hot oven
and they’ll cook for about 20 minutes or
until they are pop big and nice and
golden for the cream filling I am using
a 1 full can of full fat coconut milk
it’s a perfect replacement for the
ingredients in Jamie’s recipe and then I
will be using a bit of cornstarch sugar
a bit of vanilla and a couple eggs we’ll
throw it together no show you how to do
[Music]
this is what the cream filling looks
like once it’s thickened we’ll be
putting this letting it cool and then
putting it in a piping bag tada look at
how puffy they are aren’t they glorious
here is a beautiful gluten-free
dairy-free cream puff I will poke a
little hole on the side and fill it with
my cream
this chocolate sauce is made with simply
sugar cocoa and a lovely can of coconut
milk stir it up easy and tastes amazing
[Music]
okay so good
hey youtubers if you like the video give
me a thumbs up
you
hi foodtubers my name is Nicole and
today I am going to be taking a recipe
from mr. Oliver’s most recent cookbook
comfort food and I will be switching a
few of the ingredients to create a
gluten-free dairy-free batch of
profiteroles we like to call them cream
puffs over here in Canada so let’s get
started I have allergies and a number of
food intolerances and my very favorite
thing to do is to take a regular recipe
switch up a few of the ingredients and
make a recipe that is allergen free that
I can leave
so until last week I had actually never
eaten a cream puff or profiterole before
and so I’m very very excited to show you
how to make these because they taste
amazing to begin with we will be
replacing the milk in the recipe with a
non-dairy alternative like almond or
rice milk we’ll be bringing the milk to
a boil and then adding our butter
substitute which is a non hydrogenated a
dairy-free soy-free margarine and along
with that we’ll be throwing in a bit of
sugar to replace the wheat flour we will
be using 115 grams of brown rice flour
and 60 grams of tapioca flour toss in a
pinch of salt and a bit of xanthan gum
once your margin is melted tossing your
flour and mix it around until a nice
thick dough forms
we’ll need four eggs for these once the
dough is come together we’ll be adding
our four eggs that we whipped up in a
quarter at a time so just a little bit
at a time and mixing it really really
well
[Music]
we grab a plastic bag fill it with our
dough cut a little corner off and we’ll
be piping it out onto our baking sheets
as you’re piping out the dough be aware
that it is a bit runny ER so you need to
just very gently lift up and it will
separate from your piping bag and they
will be a little bit blobby but don’t
worry they will pop up in the oven
beautifully
I threw the pans into a piping hot oven
and they’ll cook for about 20 minutes or
until they are pop big and nice and
golden for the cream filling I am using
a 1 full can of full fat coconut milk
it’s a perfect replacement for the
ingredients in Jamie’s recipe and then I
will be using a bit of cornstarch sugar
a bit of vanilla and a couple eggs we’ll
throw it together no show you how to do
[Music]
this is what the cream filling looks
like once it’s thickened we’ll be
putting this letting it cool and then
putting it in a piping bag tada look at
how puffy they are aren’t they glorious
here is a beautiful gluten-free
dairy-free cream puff I will poke a
little hole on the side and fill it with
my cream
this chocolate sauce is made with simply
sugar cocoa and a lovely can of coconut
milk stir it up easy and tastes amazing
[Music]
okay so good
hey youtubers if you like the video give
me a thumbs up
you
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