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Gluten-free Percy Pig Profiteroles Recipe - BEST EVER!

Gluten-free Percy Pig profiteroles recipe - the ultimate dessert that nobody would know is Coeliac-friendly and wheat-free. See the FAQ section for advice on making this dairy-free.
Keyword gluten-free baking, percy pig recipe, profiteroles recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 -16
Calories 244kcal
Author Becky Excell


For the choux pastry

  • 75 ml water
  • 75 ml whole milk
  • 50 g butter cut into pieces
  • 75 g gluten-free self-raising flour
  • 1/4 tsp xanthan gum
  • 1 tsp caster sugar
  • 1/4 tsp salt
  • 2 large eggs

For the white chocolate filling

  • 240 ml double cream
  • 200 g good quality white chocolate small chunks

For the raspberry glaze

  • 120 g fresh or frozen raspberries
  • 250 g icing sugar
  • 2 tsp caster sugar
  • 2 tbsp milk

For the decoration

  • Percy Pigs


For the Choux Pastry:

  • Preheat your oven to 220C / 200C Fan. Prepare a large baking sheet.
  • Sieve your gluten free self raising flour, xanthan gum, sugar and salt into a bowl. Put to one side.
  • Place your milk and water into a small/medium saucepan alongside your butter. Heat on a low/medium heat until the butter has melted.
  • Once melted allow to bring up to a gentle simmer. Once simmering, turn the heat off and immediately add your flour mix to the saucepan. Mix vigorously straight away until everything comes together into a dough.
  • If the mixture still seems a tiny bit moist on top put it back on a very low heat (continuously stirring) for a minute or so, don't let it stick to the bottom.
  • Take off the heat and place in a bowl to cool a little. You need to do this before adding your eggs next.
  • Beat 2 eggs in a jug and then gradually add it to the dough. You need to mix really thoroughly between each addition. You can do this by hand quite easily but its a proper workout! I tend to do it with an electric hand mixer on the lowest setting. It doesn't look the prettiest whilst mixing but keep going until smooth.
  • Make sure you are watching the consistency of the dough as you add the egg. You don't want it to go too runny. It needs to be thick enough to be a pipeable consistency that can hold it's shape.
  • At this point the dough should be ready to pipe. Transfer your dough into a piping bag (I use a 1A nozzle). Pipe small balls onto your baking sheet with a little space between each ball. I make about 15 with this amount.
  • Once they've all been piped, wet your finger and dab the top of each ball to help with the shape. Gently flatten any pointy bits.
  • You can gently brush a little egg or milk on top of each ball but only if you have some spare as it's not necessary.
  • Place in the oven at 220C / 200C Fan for 10 minutes. Then reduce the temperature of the oven to 170C / 150C Fan for a further 15 minutes until puffy and golden. Never open the oven until they are ready to be taken out.
  • Remove from the oven and pierce the bottom of each profiterole with a skewer and place them upside down to let the steam out, otherwise they will be soggy inside. Allow to cool down in a warm area - I usually do this by putting them back in the oven, turned off with the door ajar - do this for about 20 minutes.
  • Store in an airtight container if you aren't planning to use them immediately.

For the white chocolate cream filling:

  • Place your white chocolate and half (120ml) of your cream into a microwaveable dish. Carefully melt both together until smooth. I do this on a medium microwave setting, stopping every 20-30 seconds to stir.
  • Allow to cool before putting in the fridge to firm up - this will take a few hours.
  • Once firm (but not solid) use an electric hand mixer to beat the mixture until a little more fluffy. It took me just over a minute, starting slow and building up the speed.
  • Then add the other half of your cream to the bowl and mix once more, again for around a minute until combined and it's more of a soft peaks cream consistency. Now it's ready to use as a filling. Don't over mix or your cream will split and become too thin.

For the raspberry glaze:

  • Place your raspberries and caster sugar in a small pan. Heat gently until the raspberries break down and the mixture thickens a little.
  • Strain your raspberries through a sieve to remove the seeds, leaving you with a lovely, smooth pink raspberry sauce. You should have around 2 tbsp of mixture.
  • Mix together the 2 tbsp of raspberry mixture with your icing sugar and milk (add the milk gradually to check you haven't added too much). You should now have a lovely and thick raspberry glaze, ready to top your profiteroles.

Assembling your profiteroles:

  • To construct, pipe the filling into each profiterole using a piping bag/nozzle. Of course, you'll need to have made a small hole in the bottom of each profiterole first - just big enough to comfortably fit your piping nozzle. OR if you don't fancy piping the filling in, simply cut each choux bun in half and add your filling using a spoon or by piping it in that way instead.
  • Drizzle your pink raspberry glaze over the top of each. Don't put too much or it could get messy! You could also carefully dip each profiterole into the glaze if you prefer.
  • Finish some with Percy Pigs and enjoy! I really like the Percy Pig Sauce so I drizzle that on top of mine too.


  • You can just use a regular double cream and icing sugar whipped filling too, it works really well too.


Serving: 1g | Calories: 244kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 141mg | Fiber: 1g | Sugar: 25g