Gluten free profiteroles
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Gluten free profiteroles
Thermomix TM 31
Created: 2012-07-30 08:48
Changed: 2012-07-30 09:13
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40 piece(s)
easy
cheap
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients
250 grams water
75 grams butter
1 pinch salt
1/2 cup brown rice
1/2 cup potato or corn flour
1 1/2 tablespoons xantham gum
4 eggs
Preparation
1.
1. Preheat oven to 200 degrees celcius.2. Place brown rice into TM bowl and mill on speed 10 for 1 minute. Set aside and rinse out bowl. (This will make slightly more than 1/2 cup brown rice flour so when adding the flours back into the mix, just use 1/2 c brown rice flour and save the leftover for using in the custard filling!)3. Place water, salt and butter into TM bowl and cook for 9 minutes at 100 degrees on speed 2.4. Add the flours and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl. Take the lid off and allow pastry to cool for approx 10 minutes.5. Add eggs to the mixture one at a time onto rotating blades for 40ish seconds on speed 5.6. Spoon or pipe mixture into small balls onto trays lined with baking paper (makes approx 40)7. Place into preheated oven and cook for 20 minutes or until golden brown.8. Fill once cooled.
Tip
Sweet filling ideas include:* the custard from the EDC book pg 155. (flavour with cocoa powder if desired)* vanilla ice cream (easy no cook TMX recipe at my blog mellymaks.blogspot.com.au). Work quickly then refreeze. Serve slightly softened with a warm chocolate or caramel sauce drizzled over.* smooth ricotta, honey, and finely chopped glace ginger Savoury filling ideas include:* cream cheese mixed with finely chopped smoked salmon, freshly chopped dill and lemon zest.* goats cheese with finely chopped fresh herbs of your liking.* a good quality chicken liver pate, possibly with a little sour cream to soften to piping consistency.
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I've never heard of xantham
I've never heard of xantham gum. What is it?
Oh thanks for the feedback
Oh thanks for the feedback Janner! Gotta love the TMX for making traditionally difficult recipes easy! Good to know it still worked with less Xanthan gum!
www.mellymaks.blogspot.com
Thank you, these were
Thank you, these were amazingly good. I've never attempted choux pastry before, but it was so easy in TMX. Incidentally, I used 1.5 teaspoons of xanthan gum, and they turned out fine.
Hi Trishab, Yes just double
Hi Trishab,
Yes just double checked my notes and it is definitely tablespoons - it needs it to get that gelatinous texture!
www.mellymaks.blogspot.com
Hi thought i'd try this
Hi thought i'd try this recipe am always looiking for good gluten free recipes but just wanted to clarify, do you use 1 1/2 TABLESPOONS of xantham gum most recipes only ask for 1 TEASPOON?
Oh that sounds great! Will
Oh that sounds great! Will have to try buckwheat flour myself next time! Thanks for the feedback
www.mellymaks.blogspot.com
I just made these with
I just made these with buckwheat flour rather than rice flour and they turned out really well. A great recipe!