Ingredients
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Choux Pastry
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70 g Schär Mix Pâtisserie
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1 tsp guar gum
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70 g butter
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150 ml milk
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3 eggs
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Filling
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210 ml whipping cream
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30 g sugar
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2 ml vanilla extract
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Chocolate cream
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30 g butter
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120 g chocolate
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90 ml soy milk
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Topping
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dried raspberries
Directions
Steps
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1
Done
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Sift the flour and guar gum in a bowl, holding the sieve high. Melt the butter in a saucepan over medium heat, then add the milk and flour mixture. Boil for 1 minute, stirring constantly using a wooden spoon. |
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2
Done
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Preheat the oven to 200 °C and line a large baking sheet with baking paper. Transfer the mixture in a heat proof bowl. Add the eggs, one at a time, whisking with an electric hand-held mixer for 2 minutes, or until fully combined. |
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3
Done
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Scoop 24 walnut-sized balls of the batter into the sheet. Bake for 15 minutes, until risen, crisp and golden. Let them cool down on a wire rack and open up each choux with a knife, once cool. |
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4
Done
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Whisk the whipping cream using a hand-held mixer and gradually fold the sugar and vanilla extract, until medium peaks form. Combine the butter, chocolate and milk in a small saucepan, stirring over low heat until it thickens up. |
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5
Done
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Transfer the cream into a piping bag and fill each bun. Pour the chocolate sauce over them and garnish with the dried fruits. Immediately serve this delicious gluten free choux pastry. |
