Preparation: Step 1
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Prepare products for gluten -free profiterols. Any glutenic flour is suitable: rice, corn, oatmeal, etc. I do not advise you to use ready -made glutenic mixtures here, because They have a lot of starch, so there will be cavities in profilels.
The number of eggs is given approximate, because Each type of flour absorbs different amounts of liquid. It is necessary to focus on the consistency of the dough. 200 g of eggs without shells — approximately 4 large eggs.
Water can be replaced with milk completely or half. Part of the butter (20 g) is used for filling, this part should be at room temperature. In the dough, butter can be replaced with vegetable. Any neutral soft cottage cheese or soft cottage cheese is suitable (I have a ricotta). Any nuts.
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Step 2
In a small pan, mix water, 100 g of butter, salt, 1 tbsp. l. Michary powder and bring to a boil (ingredients should completely dissolve in water). Remove from heat, pour all the flour and mix intensively. Dry flour should not remain in the test.
Return the pan to the stove and, constantly stirring, heat the dough for 1 — 2 minutes. During this time, excess moisture should evaporate and a thin flour crust at the bottom of the pan should form. Put the dough into a bowl and cool to a warm state so that the eggs do not brew.
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Step 3
Mix eggs in a separate bowl. Add a small part of the eggs to the warm dough and mix with a spatula or mixer until smooth. At first, the mass will be poorly mixed, because The gluten -free flour is not plastic, but you need to continue to interfere until there is free egg mass.
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Step 4
Add a few more eggs and mix again until smooth. I usually intervene eggs in 4-5 doses. At the end, it is better to add the egg mixture completely a little and monitor the consistency, since too liquid dough will rise poorly.
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Step 5
At the output, the dough should be glossy and have such a consistency that a triangle forms when draining the dough from the shoulder blade. Each time, interfering the eggs, check the consistency with this technique. You may need more or less eggs.
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Step 6
Heat the oven to 180 degrees. Put the dough in a confectionery bag and press the profilels with a diameter of 2.5 — 3 cm at a distance of 1.5 — 2 cm on a baking sheet with parchment or silicone rug. The dough can be laid out with a spoon, forming more or less even buns.
All the tips sticking out from above to smell a finger moistened in the water so that they do not burn. Sprinkle profiterols with sugar powder for crispy crust.
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Step 7
Bake in a preheated oven at an average level («top-niz») for 25 minutes, without opening the door so that the profitero does not fall. The fallen profitero will not rise. Then remove them from the oven, quickly strip them on both sides with a wooden skewer so that hot humid air comes out, and send it for another 5 — 7 minutes until cooked to the oven.
The baking time depends on the size of the profilels, the small bakes are faster, large — longer. Ready -made profiterols completely cool.
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Step 8
For cream from curd cheese, drain excess serum, put in a bowl, add 20 g of soft butter, boiled condensed milk and 1 tbsp. l. sugar powder. Beat everything well with a mixer or whisk. Try the filling and, if necessary, add sugar powder to taste, beat again. Transfer the cream to the confectionery bag.
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Step 9
Make a small hole from below the cake and fill it. Profitrol can be filled in another way, making an incision on the side along the cake and laying out the cream or filling with a spoon.
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Step 10
Dry the nuts slightly in a dry pan, cool and grind in a blender or in a mortar. Lubricate profitropoli with cream on top and dip in a nut crush.
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Step 11
According to this recipe, you can also cook eclairs. Serve gluten -free profiterols with your favorite drinks. Bon appetit!
Subjects for profilets can be sweet and unsweetened (in the latter case, you do not need to use sugar powder). Sweet fillings can be different: custard vanilla cream, protein cream, cottage cheese and berry filling, filling with cottage cheese and banana (300 g of curd cheese, 1 banana, 50 g of fat cream, sugar powder to taste), etc.
Of ugly fillings, various options with cream cheese, cheese filling (grated hard cheese, nuts, garlic, mayonnaise), egg-sized, etc. are good.
It is desirable to store finished completely chilled profiterols without filling in a sealed container or package for about 2 days at room temperature or about 5 days in the refrigerator. Profitrol can be frozen.
