specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

Chat: for quick and direct personal advice

Mail: info@intoleran.com

Phone: +31302272172

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

lactose-free profiteroles

eating without complaints

Do you want to make a delicious treat for a birthday, or are you looking for a spectacle for dessert at Christmas dinner? This recipe shows you how to make your own delicious lactose-free profiteroles. You can also turn these profiteroles into a beautiful profiteroles tower! Read the recipe below.

Preparation time: 45 minutes + 18 minutes oven time

For approx. 24 profiteroles you will need:

  • 250 ml water
  • a pinch of salt
  • 50 grams lactose-free butter
  • 150 grams flour,
  • sieved 4 eggs
  • 2 teaspoons baking powder
  • powder sugar (from rice syrup)

For the crème patisserie you will need:

  • 2 drops of lactase drops
  • 300 ml milk
  • 1 vanilla pod, pulp scraped out
  • 3 egg yolks
  • 50 grams of sugar (from dried glucose syrup)
  • 25 grams of cornstarch
  • 25 grams of lactose-free butter, at room temperature

Extra requirements: a mixer or food processor with whisk, a piping bag with round nozzle

How do you make these profiteroles?

  1. Put 2 drops of lactase drops in the milk and leave it in the fridge for 24 hours. Now the milk is largely lactose-free and you can use it.
  2. For the crème patisserie, heat the milk and vanilla pod with the vanilla pulp in a pan. Bring this just short of the boil and simmer gently for 10 minutes.
  3. Beat the egg yolks with the sugar and cornstarch with a mixer or in a food processor with a whisk for 3-4 minutes until white and creamy.
  4. Pour the milk mixture into the egg yolk mixture, stirring through a sieve.
  5. Pour this back into the pan and cook gently over medium heat, stirring with a whisk.
  6. Remove the pan from the heat and beat in the butter until melted. Let this cool in the fridge.
  7. Preheat the oven to 200 degrees Celsius. Bring the water, salt and butter to the boil in a pan. Add the flour all at once and keep stirring for 1 minute with a wooden spoon.
  8. Remove the pan from the heat and stir the dough when a ball detaches from the bottom.
  9. Now put the dough in a mixing bowl. Now stir in two eggs, one at a time with a wooden spoon. Keep stirring until a nice shiny dough forms. Finally, add the baking powder.
  10. Put the dough in a piping bag with a large round nozzle.
  11. Pipe profiteroles of dough onto a baking tray lined with baking paper. Leave enough space between the profiteroles as they will rise during baking.
  12. Bake the profiteroles in the preheated oven for 15-18 minutes.
  13. After baking, leave the profiteroles to cool on a cake rack.
  14. Put the cooled crème patisserie in a piping bag with a small round nozzle.
  15. Cut the profiteroles open slightly at the bottom and pipe the crème patisserie and sprinkle with icing sugar.
  16. You can also make a tower of the profiteroles, decorated with some tufts of crème patisserie.


The product has been added to your cart View cart →