Gluten -free profiteols recipe

Profiterol is another classic dessert that moves many for its texture and flavor. However, many people do not consume it, not because they do not like but because their mass contains gluten. But, there are excellent news for all celiac sweets: the choux masse without gluten perfectly can be prepared and you know just like the original! Thinking that you enjoy the wonders of international pastries, without inhibitions, recipegratis has selected this preparation for you: lions or gluten -free profiteols. As good as traditional rice flour and corn starch (cornstarch) is a perfect replacement to prepare this preparation, almost without altering the final result. In addition, from this recipe, you can prepare both salty and rich sweet snacks. A very versatile mass!

Ingredients to make gluten -free profiteols:

1. First of all, mix rice flour with cornstarch, sift and reserve.

2. Step often, deposit sugar, salt and water in a median casserole. Apply medium fire. When the ebulla mixture must be removed immediately, but part of the water is evaporated and the proportion of the ingredients changes. The butter must dissolve parallel to the boiling of water. To help melt the butter you can move the casserole a little by the handle or use a wooden spoon.

3. When removing the casserole from the fire, all the flour is suddenly pour. Remove constantly until you get a paste. To get the mass of gluten-free lions to dry completely, the saucepan returns to the fire for 1-2 minutes and no more. You will know that the dough is ready, when it comes from the walls of the casserole and when touching it, it does not stick in your fingers. At that time he continues to remove with the spoon, until he achieved a rounded shape. When you achieve the desired consistency, let the swell cools enough, before adding the eggs. To accelerate this process it is advisable to change the mass of gluten -free petit choux to a bowl.

Trick: Some recipes also add milk. You can divide the proportion into 40 militations of milk and 40 militars of water.

4. Add the eggs one by one and do not put the next until the previous one is completely integrated into the dough. At first it will seem that the egg is not integrated and the mass of gluten -free Petisús will be seen as a game in pieces, it is normal so it continues to stir until it is unified. As you add the eggs, you will know if you will all put them or not.

Trick: Remember that the weight of the eggs varies according to their size. Preheat the oven at 250 ºF.

5. When the eggs add, look how the mass of the profiteols with cornstarch changes and acquires a more creamy texture. The ideal point is when the dough is soft, smooth and a bit bright. Another detail that you can see, is that when suspending the spoon or spatula, the dough falls slowly and the peak that forms collapses. You can also trace a groove and if the dough returns to its place slowly is ready. If on the contrary, the dough is bound very quickly. In case the groove is firm and does not close, you can continue adding egg little by little until the desired consistent.

Trick: The choux dough is a double cooking dough. It is cooked in the stove and then when baking.

6. A tray or mold grease. Prepare the pastry bag with the standard or curly nozzle, in this case I used both. You can also accommodate portions with two spoons, such as when croquettes are prepared. The ideal size is similar to a bite. Remember to create every profitolle, you must leave space between one and the other because the dough grows a lot. It is possible that at the end of the profiteols with the sleeve, if you are a beginner in its use, you have some peaks in the dough. To crush them you just have to moisten your fingers (it also serves a spoon or brush) in water (it serves egg or sugar) and very carefully pass them through the beak.

Trick: You can grease the mold or simply use waxed paper (baking paper).

7. put the baked in the preheated oven at 200-250 ºC, turn off and wait between 4 to 10 minutes. Watch cooking in this period of time, without opening. Gouten -free choux pumps must grow at this time. Turn on the oven to 180-200 ºC and finally cook between 20 to 25 minutes. At the end of cooking, remove the tray from the oven and place the pumps on a rack, to cool. Remember that home ovens vary in temperature intensity between one and the other. If you prepare small profiteols, this recipe can give yourself for 48 units. If you model them, you can reach you for about 20 or 22.

Trick: Important: Do not open the oven early or gluten -free profiteols will go down.

8. To fill the gluten-free lions there are two alternatives:- making them a hole at the base, below. Then, filling with the pastry bag through the hole, using a nozzle that is not very wide.

– Cutting them in half, near the base.

On this occasion use both techniques, half Profiteroles with one and the other half with the other. Some of these Profiteroles with cornstarch filled them with chocolate custard and others with conventional custard. Finally, I bathed them with chocolate sauce. However, when filling and decorating there are many alternatives. For example, to cover Profiterol you can use impalpable sugar, chocolate sauce, glaze, crakelin, caramel, etc. For the filling? Ice cream, dulce de leche, chantilly, whipped cream, etc. You just have to fly your creativity! I invite you to try these gluten -free profiteols, suitable for both celiacs and for all audiences. A very versatile neutral dough, perfect for both sweet and salty rooms. Can you imagine a smoked mousse profit on your Pasapalos table? A success if you prepare this delicious recipe … Sort us with a photo!