Gluten-free pumpkin profiteroles – a detailed recipe cooking.
Recipe author – Sylvanas Nardone – author of recipes for gluten free diet
Time: 45 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Gluten Free Flour Mix
- 3 tbsp. (435 gr.) White rice flour
- 1.5 tbsp. (187 gr.) Tapioca flour
- 3/4 Art. (123 gr.) Potato starch
- 1 tbsp. l (8 gr.) Xanthan gum
- 1.5 tsp (5 gr.) Salt
- Special equipment: parchment paper; spoon for ice cream
Profiteroles
- 1 tbsp. l granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 110 gr. butter
- 1/2 tbsp. milk
- 3 large eggs plus 1 large egg white temperature
- 3/4 tsp baking powder
Filling
- 2 tbsp. fat cream
- 1/2 tbsp. powdered sugar, plus more for sprinkling
- 2 tsp vanilla extract
- 1/2 tsp seasonings for pumpkin pie
- 1/4 Art. pumpkin puree
Recipes with similar ingredients: rice flour, eggs, milk, cream, pumpkin puree, tapioca, cinnamon
Recipe preparation:
- Make a gluten-free flour mixture: in a large bowl mix rice flour, tapioca flour, potato starch, xanthan gum and salt.
- Make a custard dough: in a small bowl, combine granulated sugar, cinnamon and salt with 1 tbsp. gluten free flour. medium saucepan over medium heat melt butter with milk and 1/2 tbsp. water. Increase the heat to moderately high and bring to boiling. Reduce the heat to a minimum and gradually pour into the flour mixtures. Using a wooden spoon, mix the dough to form ball for about 3 minutes
- Preheat the oven to 200 ° C and cover the baking sheet with parchment Transfer the dough into a food processor and mix for about 20 times to cool the mixture. Without stopping the combine, add eggs, egg white and baking powder; mix until smooth test. Using an ice cream spoon, lay the dough on prepared baking sheet; bake until golden brown about 25 minutes Using a sharp knife, cut each bun with sideways.
- Make fillings: using an electric mixer, quickly whip the cream until soft peaks begin to form. Add sugar, vanilla and spices for pumpkin pie and beat on medium speed until soft peaks appear. Add to pumpkin puree. Cut the buns in half using an ice cream spoon, lay out pumpkin cream on one piece of bun. Cover with the second part and sprinkle profiteroles with powdered sugar.
