Gluten-free and lactose-free choux pastry: great effect, easy

The traditional French choux pastry recipe, adapted without milk or wheat, with excellent results.

The traditional French choux pastry recipe, adapted without milk or wheat, with excellent results.

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:00 + cooling time

Interval: 00:25

TOOLS

1 baking tray(s), 1 bowl(s), 1 strainer(s), 1 frying pan(es), 1 rack, 1 piping bag and nozzle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

GLUTEN-FREE AND LACTOSE-FREE CHOUX PASTA Ingredients:

– 50 ml of almond milk

-50 ml of water

– 1/2 teaspoon(s) of salt

– 1 teaspoon(s) of sugar

– 2 tablespoons of rice flour (or 28 grams for 2 servings)

– 70 g of eggs, added little by little (each egg weighs 50 g)

Ingredients TO COMPLETE:

– egg to taste – yolk(s) only (optional)

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. The yield of this recipe is approximately 250 g for 2 portions or approximately 25 small units. It can be used to prepare carolines, profiteroles or bombe, but also cake mixes (such as Paris Brest) and other recipes based on classic choux pastry.
3. Line the baking tray(s) with baking paper or silicone mat(s).
4. Sift the brown rice flour into a bowl. Do not mix with tapioca starch, it will be added later.

PREPARATION:

Gluten-free and lactose-free choux pastry:

1. In a pan large enough to incorporate the gluten-free flours, bring the non-dairy milk, clarified butter, vanilla essence, sugar and salt to a boil over low heat.
2. Remove from the heat and add the rice flour directly to the pan.
3. Stir quickly and put the mixture back to cook over a low heat, stirring constantly, until it no longer sticks to the bottom of the pan and a film forms.
4. Then, transfer the dough to the bowl of your stand mixer and beat on low speed with the paddle attachment, until the dough cools slightly.
5. Add approximately ¾ of the amount of eggs called for in the recipe, beat to combine.
6. Then add the sweet cassava starch, beat again to mix all the ingredients.
7. Check the tip of the dough: the V tip (lift the whisk or use a spatula and see if it turns into a V).
8. If the dough forms a peak, stop adding the eggs, otherwise add more, little by little, until you get the desired peak.

Gluten-free and lactose-free choux pastry: – Model:

1. Once the dough is ready, transfer it into a pastry bag and shape into carolinas or profiteroles.
2. Brush the gluten-free and lactose-free choux pastry with the egg yolk (optional).
3. Bake at 180ºC for about 10 minutes – so that the dough rises.
4. Then lower it to 170ºC and let it cook and brown – estimated time between 10 and 15 minutes.
5. Remove from the oven and leave to cool on a wire rack.

FINALIZATION AND ASSEMBLY:

1. Fill the Gluten-free and lactose-free choux pastry as you wish.
2. Set up a cover for them (optional).
3. Store in the refrigerator with the filling. Without filling it, you can leave it at room temperature for up to 3 days.

Source: DEVELOPMENT OF GLUTEN-FREE CHOUX PASTA, Federal Institute of Santa Catarina (IFSC)

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.