Recipe gluten free choux cestari

GLUTEN FREE CHOUX

STEP 01

Bring the water, salt and butter to the boil. 

STEP 02

Once boiled remove from the heat source and add the weak mix, rice flour, flour degrassed csoy. 

STEP 03

Put back on the heat source and cook until for a few minutes to rehydrate hydrocolloids.

STEP 04

Remove from the heat source and transfer to a wide and low container to cool the product up at a temperature of 60°C.

STEP 05

Insert the rough inside the cutter. Add the second part of anhydrous butter and a part of eggs. Operate the machine and work until a correct emulsion is obtained. Add the remaining eggs in a flush. 

STEP 06

Verify that the mass is shiny and fluid and proceed with direct dressing with a disposable piping bag or filling the dedicated silicone moulds for an always perfect dosage. 

DIRECT dressage in plate

Cooking temperature 180°C

Cooking time 12 min

cod. PIASTRACHOUX03