Mes petits choux!

Duvet et moi, nous nous sommes amusés à cuisiner des petits choux! Sans gluten ni lait.

  Ils étaient vraiment excellent, on retrouvait bien le gôut d'un «véritable» choux! Voici la recette:

Cream Puffs ou Pâte à Choux Makes 12 Large cream puffs

Ingredients: Pâte à Choux

1 tablespoon sorghum flour - 2 tablespoons tapioca flour- 5 tablespoons cornstarch -1 teaspoon guar gum-                   5 tablespoons unsalted butter (beurre végétal pour moi) -5 tablespoons half-and-half -1/2 teaspoon granulated sugar (sirop d'agave pour moi) -1/4 teaspoon salt -2 large eggs -1 large egg white -3/4 teaspoon baking powder

• Position an oven rack in the center of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
• For the Pâte à choux (avec l'accent!! LOL): in a small bowl, combine the sorghum and tapioca flours, cornstarch, and guar gum. Stir with a small whisk to blend.
• In a heavy, medium saucepan, combine the butter, water, half-and-half (J'ai juste rajouté un peu plus de beurre végétal), granulated sugar (or other kind of sugar, for me agave sirop) and salt. Cook over medium-low heat until the butter has melted and the mixture comes to a gentle boil.
• Add the dry ingredients and stir vigorously with a wooden spoon, using a scraping motion, for 3 minutes, or until the dough pulls away from the sides of the pan and leaves a film on the bottom of the pan.
• Immediately transfer the dough to a food processor and pulse for 20 seconds to cool slightly. In a small bowl, whisk together the eggs and egg white, then whisk in the baking powder. With the food processor running, gradually add the egg mixture to make a thick, sticky paste, about 1 1/2 minutes.
• Fit a pastry bag with a 1-inch plain tip and fill the bag with the Pâte à Choux. Pipe mounds of paste, each about 1 1/2 inches wide, 2 inches apart on the prepared pan. You should have 12 mounds. Using the back of a wet teaspoon, smooth the tops of the cream puffs and bake for 15 minutes. Do not open the oven door during this time.
• Reduce the oven temperature to 375°F and bake for 7 minutes more, or until the puffs are golden brown.
• Cut the cooled cream puffs in half crosswise. Transfer the pastry cream to a pastry bag fitted with small plain tip. Fill the bottom half of each cream puff with pastry cream and top with the other half. Dust with confectioners' sugar and serve.

Pastry cream

Ingredients: 2 cups whole milk (I used soy milk) -2 teaspoons pure vanilla extract -3 tablespoons cornstarch- 1/2 cup plus -2 tablespoons granulated sugar -6 large egg yolks -1/8 teaspoon salt

• In a medium, heavy saucepan, combine the milk and vanilla. Cook over medium heat until bubbles form around the edges of the pan. Meanwhile, combine the cornstarch, sugar, and egg yolks in a medium bowl and whisk until the mixture forms a slowly dissolving ribbon on the surface when the whisk is lifted.
• Gradually whisk the hot milk into the eggs. Return to the pan and cook until the mixture begins to thicken. Stir in the salt and cook until the spoon leaves a trail in the cream. Remove from the heat, pour into a medium bowl, and let cool completely.

From Blackbird Bakery Gluten Free by Karen Morgan

Enjoy!!!