Gluten Free Profiteroles

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Gluten Free Profiteroles

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Ingredients

20 portion(s)

100 grams short grain rice
20 grams tapioca flour
80 grams Corn Flour
1 teaspoon Guar Gum
150 grams water
80 grams Butter
1 pinch salt
2 teaspoon sugar
3 eggs
1 dose automated custard

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6

25h 20min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

gluten free flour and then dough

Mill 100 grams of short grain rice but only use 20 grams. Store the rest of the flour in a jar.

Place water butter and sugar in tm bowl and cook 2 min 30 100 degrees speed 1. Add 80 grams cornflour, 20 grams tapioca and 20 grams rice flour, 1 tsp guar gum, mix 20 seconds speed 4, Cool for 10 minutes (can spread out on a plate and put back in the bowl when cooler). Turn to speed 5 and add 3 eggs one by one...once added mix for 30 seconds more. Place mixture into your piping bag and pipe 18 to 20 balls. Bake 25 minutes 200 degrees. prick them to let air out. Put back in turned off oven with door open to dry completely.

Make auto custard thick and creamy to fill, or whipped cream.

Accessories you need

Spatula TM5/TM6
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Tip

Follow recipe chip basic cookbook for Choux pastry but replace flour with gluten free mix.

Auto custard use coconut sugar and vanilla essence to make a caramel flavour and is perfect for choux pastry

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.