Row of four Gluten-Free Profiteroles stuffed with different colors of ice cream and drizzled with chocolate sauce on a white background

Gluten-Free Profiteroles

Profiteroles are a French pastry made from the same choux pastry as cream puffs, but they’re filled with ice cream instead of cream. Pick your favorite ice cream flavor and top with chocolate ganache!

5 from 1 vote
Row of four Gluten-Free Profiteroles stuffed with different colors of ice cream and drizzled with chocolate sauce on a white background
Print Recipe


Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Servings: 20
Calories: 75kcal


For the choux pastry shells:

  • 1 cup (120 g) gluten-free all-purpose flour (see notes)
  • ½ teaspoon (1.5 g) xanthan gum
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 1 tablespoon (12.5 g) granulated sugar
  • 8 tablespoons (120 g) unsalted butter
  • 1 cup (240 mL) water
  • 4 large eggs , room temperature

To assemble:

  • Ice cream of choice
  • Chocolate sauce or chocolate ganache


  • Make the dough: In a small bowl, mix flour and xanthan gum and set aside.
  • Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
  • Decrease the heat to low and add all the flour into the hot liquid. Immediately stir it until the flour is moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
  • Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
  • With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, it will smooth out and come together. Scrape down the bowl as needed during this process.
  • Once all the eggs are added, mix for 30-60 seconds. You want a smooth, glossy dough. Please note, gluten-free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
  • Bake the profiteroles: Transfer the dough into a piping bag fitted with a large round tip. Pipe into rounds about 1½ inches wide (about 1 heaping tablespoon of dough) or use a medium scoop to portion the dough. Space the rounds about 2 inches apart to allow for the pastry to puff while baking. Use kitchen shears to help snip the end of the pastry from the tip, if desired.
  • Dip your fingers in a small bowl of water, then smooth out the tops of the pastries. You want the surface of the dough as smooth as possible. This will prevent any points from burning and will help form a nicely shaped pastry.
  • Sprinkle a very small amount of water over the pastry dough/baking sheet – you shouldn't be leaving large puddles of water, just enough to mist the baking sheet.
  • Bake for 25-30 minutes at 400°F. Remove from the oven and use a sharp knife to quickly poke a hole in the side of each pastry to help the steam release. Return the pastries to the oven, turn the oven off, and leave them in there for another 5 minutes. When done, the pastries should be dry in the center and hollow on the inside. You can leave them in the oven for an additional 30 minutes to an hour to completely dry them out, just make sure the oven is off.
  • Remove from the oven and cool completely on a wire rack before filling.
  • To assemble: Use a paring knife or a serrated knife to cut the top half off each pastry shell. Use a small scoop to fill each pastry with ice cream. Place the tops back on each pastry, then top with chocolate ganache or chocolate sauce. Serve immediately.


• If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
• To freeze the dough, shape and smooth the choux pastry on a baking sheet lined with parchment paper or a silicone mat, then freeze until the dough is frozen solid. Transfer to a freezer safe bag and keep frozen for up to a month. Bake from frozen when ready to bake – do not thaw before baking.


Nutrition Facts
Amount Per Serving
Calories 75 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 45mg2%
Potassium 14mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 187IU4%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Ice Cream Pastry Shay Lachendro
Previous Post

Roasted Vegetable Masala

Next Post

Lamb Vindaloo

Leave a Reply

Your email address will not be published.

Recipe Rating