Savory puffs gluten and dairy products, flavored with sweet paprika and hazelnut cream.

These little tidbits can be stuffed in a thousand ways, there suggest one devoid of dairy products, simple.

The name comes from the French pate choux à beignets indicating a batter from frittura.In fact this is a pate a choux dough, so named for the shape of these balls of dough, which when cooked, reminiscent of the Brussels sprout (choux).

This pasta is cooked in two stages before in the saucepan and then … in the oven for cream puffs, eclairs (small loaves of dough) and paris-brest (sweet single portion or serving a ring shape) … in hot oil for the pancakes … in water boiling for the dumplings to be seasoned with a sauce or add to soup.

Ingredients for 20 puffs

  • 125 ml water
  • 25 g extra virgin olive oil
  • 10 g hazelnut cream without sugar
  • 2 g salt
  • 50 g brown rice flour
  • 20 g of potato starch
  • 2 eggs
  • 1 g sweet paprika

Ingredients for filling cream puffs

  • 200 g dried beef turkey
  • 200 g cheese with almonds
  • 80 g of salad season

How to prepare the puffs 

Sift flour.

Combine the first four ingredients in a frying pan, then bring to the boil, add the flour immediately so as not to evaporate the water, vigorously stirring constantly cook on the stove for about 2 minutes, the dough is cooked when it begins to sizzle and It is detached from the walls of the pan.

Transfer the mixture into a bowl to cool, cover with a film to avoid formation of a crust on the surface that would make the lumpy dough.

Stir in by hand or in a planetary one egg at a time, adding the next only when the old one is well mixed, then enter the sweet paprika.

With a pastry bag or a teaspoon to form the cream puffs and lay them possibly on micro-perforated trays that favor rising, remember to separate them in cooking because their size increases.

If you form the dough gently crush plumes with moistened fingers of water.

Bake the puffs at 200 ° C for 15 minutes.

Baked cream puffs will keep for several days stored in tins well closed container dry.
You can also freeze, once thawed must be passed in the oven for 2 minutes at 200 ° C.

How to prepare the stuffing 

Cut the profiteroles in half.

Wash the lettuce, dry it and cut it into chunks.

Blend the chopped salad with cheese almonds and spread on cream puffs, add dried turkey sliced .


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