Light, gluten-free, gum-free, grain-free, and dairy-free choux pastry puffs filled and iced. Perfectly quick and elegant dessert. Small portions are low-FODMAP.

By, variation of Mary Berry's profiteroles

Viewing many seasons of the Great British Baking Show left me wanting to attempt Choux Pastry, yet with my gluten-free, gum-free, dairy-free twist, of course. Firstly it’s pronounced just like “shoe” that one wears on one’s feet. Choux is a strong pastry dough that, when baked, puffs with a semi-hollow center that is ideal for filling with pastry cream, whipped cream, or curd. Think éclair.

Profiteroles are small, round choux pastry filled with light whipped cream and topped with a beautiful, rich chocolate icing. These bite-sized morsels taste and look gorgeous and come together quickly for a stunning dessert. Actually, the most time-consuming part of baking these is the clean up (take it from me, never use a wire whisk with this much sticky arrowroot!).


For Choux Pastry Dough
  • 2 ounces palm shortening
  • 150 mL filtered water
  • 2.5 ounces arrowroot starch
  • Pinch kosher salt
  • 2 eggs, at room temperature, beaten
For Filling
For Chocolate Icing
  • 2 ounces semi-sweet chocolate chips (I use Enjoy Life)
  • 0.5 ounces palm shortening
  • 2 Tbsp filtered water
  • 3 ounces powdered sugar


    For Choux Pastry Dough
  1. Preheat oven to 425 degrees.
  2. Line two baking sheets with parchment or silicon mat. Set aside.
  3. Into small saucepan, add shortening and water. Melt shortening over low heat. Once melted, bring mixture to rapid boil over medium-high heat; maintain boil for 1 minute.
  4. Turn off burner. Remove pan from burner; add arrowroot starch to water-shortening mixture and mix vigorously with fork until all clumps are removed. A shiny, clear dough ball will form.
  5. Return pan to burner and heat over medium-high heat for 1 minute to remove any taste of starch. Turn off burner.
  6. Into food processor, add starch ball. Pulse several times to break up ball. Through feeding tube of processor, slowly add eggs, keeping processor on. Batter will be slightly thick and shiny with a yellow hue. Turn off processor. Using spatula or wooden spoon, scrape sides of processor bowl and lift up utensil: the batter should fall off the utensil in a V-shape.
  7. Turn on tap water, and lightly sprinkle baking sheets with paper/mat with water. The water will help to add moisture to the bake. Set aside.
  8. Into large piping bag fitted with 0.5 inch circular attachment, add batter.
  9. Onto moist baking sheets, pipe circular mounds of batter. Each mound should be no smaller than a ½ dollar and no larger than 2 inches in diameter, as these will puff when they bake. Space each mound 2 inches from one another. I typically fit 10 mounds per sheet pan.
  10. Place sheet pans into preheated oven and bake for 10 minutes at 425 degrees.
  11. Without opening oven, reduce temperature to 375 degrees and continue baking for an additional 10 minutes.
  12. Open oven, remove sheet pans, and quickly prick each puff with a wooden skewer on one side in order to release steam. For profiteroles, the insides of each puff should be nice and dry, so return the pans to the oven for another 3 – 5 minutes of baking at a reduced temperature of 350 degrees.
  13. Puffs should be a light golden brown, shiny exterior with a gentle firmness. Remove sheet pans from oven; turn off oven. Immediately transfer puffs to wire cooling rack to cool for 20 minutes before filling and coating.
  14. Once cooled, use wooden skewer to carefully carve out a hole the width of a pencil into the side of each puff (use the steam hole as the starting point). This will be where the filling will go.
  15. For Filling
  16. Make Gum-Free Coconut Whipped Cream.
  17. Add to whipped cream orange zest. Whisk to incorporate.
  18. Into large piping bag fitted with 0.25 inch circular attachment, add coconut-orange whipped cream.
  19. Into filling hole of each puff, pipe cream. Each puff should feel significantly heavier after filling. Set aside.
  20. For Chocolate Icing
  21. On stovetop, create a double-boiler. Fill medium saucepan with tap water to about 1 inch. Place glass bowl over saucepan so that bowl is suspended 1 – 2 inches over water. Bring water to a gentle simmer over medium-low heat.
  22. Add to glass double-boiler bowl chocolate chips, palm shortening, and 2 Tbsp filtered water. Allow chocolate and shortening to slowly melt. As soon as they have melted, gently stir with fork. Turn off burner.
  23. Remove glass bowl from saucepan and place onto countertop. Sift powdered sugar over chocolate mixture and gently incorporate with fork.
  24. Using small offset spatula, ice just the tops of each puff with chocolate icing.


  • Remaining batter may be kept at room temperature for 30 minutes or until the first batch of puffs is baked. Allow sheet pan to cool slightly, add more water to paper/mat, and pipe remaining batter and bake.
  • If cream clumps while piping, simply use wooden skewer to dislodge clump from piping attachment.
  • Any remaining chocolate icing may be stored in plastic ziplock bag in refrigerator for up to one week. I like to use it for making chocolate ganache: simply reheat over double-boiler and add a little palm shortening while whisking until shiny.
  • Migraine Warning: Chocolate (cocoa) and Citrus (orange).