Method

​1 Before you start, preheat the oven to 200°C/fan 180°C/gas mark 6 and line a baking tray with greaseproof paper.

2 Place the butter, sugar and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the gluten-free flour. Beat vigorously until the mixture forms a ball in the pan.

3 Allow to cool slightly, then gradually add the eggs, a little at a time beating well after each addition. I use an electric hand whisk to do this but you could use a kitchen mixer or just beat vigorously using a wooden spoon. Continue to beat until all the egg has been added and the mixture is smooth and glossy.

4 Place small individual spoonfuls of the mixture onto the baking sheet. Bake in your preheated oven for 15-20 minutes on the top shelf. When the profiteroles are well-risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack

5 For chocolate sauce: break the chocolate into pieces and put the chocolate in a glass bowl set over a pan of water and simmer until the chocolate has melted.

6 Remove from the heat and add the icing sugar with the cocoa powder and beat together. Add 2 tablespoons of hot water from the saucepan and beat until smooth then add 3-4 more tablespoons, a little at a time, until you have a smooth shiny pourable icing. Place back over the pan of water, off the heat, to keep warm until ready to use.

7 Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving. Enjoy!