Christmas is just around the corner, and if you're hosting this year, you may already be planning a long, long list of meals to cook. Likely on the back burner, however, is dessert. Trust us, we understand! You have enough to think about already, and if you have dietary requirements to appease, dessert can quickly be one of those things that becomes an avoided task.
But what if we told you that your Christmas lunch or Christmas dinner is sorted, and all it takes is a little Jomeis Fine Foods magic? Yes! That's correct. You can have a gluten-free and dairy-free Christmas dessert that appeases many dietary requirements! Check out our recipe for some healthy Christmas profiteroles below!
What is the profiterole?
A profiterole is a light, French pastry usually filled with cream, custard and chocolate. But, savoury versions exist, too. Though it's not a traditionally Australian dish, it has been adopted into Australian culture for special events, including Christmas and birthdays.
Due to their origins, they typically contain gluten, meaning they're not always a dessert suitable for all dietary requirements! That is, until our versions, packed with Jomeis Fine Foods goodness, came into play.
Can profiteroles be healthy?
Typical recipes may not be 'healthy.' However, with the right ingredient swaps, the classic profiterole can have a healthy twist. In this recipe, we use gluten-free flour, Jomeis Fine Foods cream filling (using our Nutritional Lattes) and Jomeis Fine Foods chocolate sauce (using our Nutritional Lattes).
We also use yoghurt in the filling to improve probiotic intake. The right swaps make an incredible difference to calorie count and nutritional value, and still allow you to eat your favourite foods during the festive season.
Which flavour should you choose for your profiterole filling?
The benefit of using our Jomeis Fine Foods Nutritional Lattes for your filling is that you have multiple flavours you can choose from. This includes Cacao, Beetroot, Matcha, Minty Cacao, Spicy Ginger, Jaffa and Turmeric. For a sweet hit, we recommend the Cacao, Matcha, Minty Cacao and Beetroot options. You can also mix and match flavours and assemble like a Christmas tree to add a festively delicious touch to your Christmas dessert time!
How to make our gluten-free Christmas profiteroles
The Ingredients
- 1/3 cup of water
- 1/3 cup plant-based milk
- 50 g of dairy-free butter
- 1 cup of gluten-free flour (adjust as needed)
- 1 tsp real vanilla extract
- 1/4 tsp salt
- 2 eggs
- 1 cup of plant-based yoghurt
- 1-2 tsp of your Jomeis Fine Foods Nutritional Latte of choice for filling
- 1/4 cup of Jomeis Fine Foods Cacao Latte
- 1/2 cup of water
- 1/4 cup of caster sugar
- A pinch of salt
The Method
- Preheat your oven to 180 degrees Celsius.
- Add the water, plant-based milk, dairy-free butter, vanilla extract and salt to a pot. Heat until warm and the butter is melted.
- Add the flour and eggs to a bowl and mix until combined. Once ready, add the butter mixture together and knead until a smooth dough is formed. Add more water if the dough is dry or more flour if it's too sticky. Your final dough should be soft but not sticky. It should be soft enough to push through a piping bag.
- Add all your dough to a piping bag and pipe into small balls. If you don't have a piping bag, roll into balls, as you would with cookie dough.
- Once finished, flatten the top of each ball so it is flat but not squashed.
- Bake for 10-15 minutes or until they are puffy and golden. Once removed, piece each with a skewer and allow them to steam. This stops them from becoming too heavy or soggy.
- In the meantime, mix the yoghurt with your choice of Jomeis Fine Foods Nutritional Latte. This will create the filling.
- Then, mix together the sugar, water and Nutritional Latte in a saucepan over low heat until combined. The mixture should be thick, like a syrup. Add more water or latte powder as needed to adjust consistency.
- After your profiteroles have cooled for 20 minutes, cut them in half and add your yoghurt filling. Drizzle with the syrup and cool before serving.
