I was inspired by the masterclass of Pastry Chef Francesco Favorito
INGREDIENTS FOR APPROX 45 CHOUX PASTRY:
5.29 oz of butter
0.17 oz of salt
5.29 oz of base mixture or 4.69 oz of rice starch + 3.53 oz of rice flour + 2.82 oz of potato starch
400 g of eggs
Baking at 428° the first 15 min; then 347F the last 12 minutes
1) In a small saucepan join water, butter, flour, allow to almost boil, always stirring; then when it is detached from the wall of the pot it is ready to be put in standing mixer.
2) The secret of the success of the choux pastry is to join the eggs one at a time. We have to wait that each egg mixes well, even 20 min if necessary.
I have also tried by making the dough by hand and with this technique to incorporate and slowly each egg
PASTRY CREAM GLUTEN FREE: THIS IS THE RECIPE THAT I USED
INGREDIENTS:
1/2 liter whole milk
2.82 oz of corn starch
1 whole egg and 2 egg yolks
4.41 oz of coconut sugar
zest of one lemon
1) Put sugar in a saucepan and eggs and mix with a hand blender / electric mixer.
2) Add the sifted corn starch and incorporate it delicately.
3) Pre-heat the milk and drip over the eggs by always stirring with a whisk.
4) Add the lemon rind washed and dried.
5) Place the saucepan on the stove and stir constantly until cooked.
6) When cooked, transfer the cream into a bowl, cover with plastic wrap and let cool thoroughly, prepare it for an hour before.
FOR THE CHOCOLATE GLAZE :
7.05 g dark chocolate, 3.53 oz of butter, 0.70 oz of glucose
PASTRY CREAM WITHOUT LACTOSE:
INGREDIENTS:
7.05 oz of water
24.69 oz of rice milk
3.53 oz of white wine
10.58 oz of white sugar
8.81 oz of egg yolk
1.05 oz of extra virgin olive oil
1 orange with juice
3.88 oz of corn starch
1 vanilla bean
Method:
1) Put sugar and eggs and stir with a whisk, then add the orange juice, seeds of the vanilla bean, wine and water.
2) Add the sifted cornstarch, stirring constantly and slowly.
3) Heat the rice milk with the seedless vanilla bean and drip over the eggs by always stirring with a whisk.
4) Add the extra virgin olive oil
5) Place the saucepan on the stove and stir constantly until cooked.
6) When cooked, transfer the cream into a bowl, cover with plastic wrap and put in a blast for 10 / 15min
