Alchermes Profiteroles with Spirulina Cream, Gluten-Free and Lactose-Free

Name: Alchermes Profiteroles with Spirulina Cream, Gluten-Free and Lactose-Free
Prep time: 45 min
Yield: 8
Cuisine: Italia
Ingredients: null Profiteroles; 180 g Farmo gluten-free flour; 100 g Lactose-free butter; 250 g Water; 1 Pinch Salt; 3 or 4 Eggs Eggs; null Cream; 2 units Whole eggs; 500 mL Lactose-free milk; 4 Tablespoons Sugar; 3 Tablespoons Gluten-free flour; as needed Natural blue spirulina coloring

@sweetceliacworld

Enjoy Alchermes Profiteroles with Spirulina Cream: a gluten-free and lactose-free delight. Discover more about the Italian tradition revisited in a modern way!

Difficulty: Medium

Cooking time: minCooking: min

Preparation time: 45 minPreparation: 45 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Profiteroles
Farmo gluten-free flour180g
Lactose-free butter100g
Water250g
Salt1Pinch
Eggs3 or 4 Eggs
Cream
Whole eggs2units
Lactose-free milk500mL
Sugar4Tablespoons
Gluten-free flour3Tablespoons
Natural blue spirulina coloringas needed

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
Profiteroles: Place water and butter on the heat, when it starts to sizzle, add the flour gradually and continue until it becomes a sticky ball that detaches from the pot.
STEP 2 OF 5
Remove from heat and add the alchermes and eggs one at a time until the dough reaches the right consistency (the number of eggs depends on this).
STEP 3 OF 5
Place in a piping bag and bake at 200°C for 15 minutes in a fan oven, then at 150°C for 15 minutes, placing a wooden stick to prevent the oven from closing completely and to create a draft.
STEP 4 OF 5
Cream: Place milk and vanilla on the heat, at boiling point add the mixture of eggs, sugar, and flour. Cook until the right consistency and add the coloring.
STEP 5 OF 5
Tips: -I use this technique to cook them, but every oven has its own characteristics. -Whole eggs are used to have less yellow color in the cream so that less coloring is needed and to avoid a green effect.

General Information

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 5

Profiteroles: Place water and butter on the heat, when it starts to sizzle, add the flour gradually and continue until it becomes a sticky ball that detaches from the pot.

STEP 2 OF 5

Remove from heat and add the alchermes and eggs one at a time until the dough reaches the right consistency (the number of eggs depends on this).

STEP 3 OF 5

Place in a piping bag and bake at 200°C for 15 minutes in a fan oven, then at 150°C for 15 minutes, placing a wooden stick to prevent the oven from closing completely and to create a draft.

STEP 4 OF 5

Cream: Place milk and vanilla on the heat, at boiling point add the mixture of eggs, sugar, and flour. Cook until the right consistency and add the coloring.

STEP 5 OF 5

Tips: -I use this technique to cook them, but every oven has its own characteristics. -Whole eggs are used to have less yellow color in the cream so that less coloring is needed and to avoid a green effect.

Macronutrients (100 gr)

Energy (kcal)	201.22
Carbohydrates (g)	18.87
of which Sugars (g)	7.4
Fat (g)	11.34
of which Saturates (g)	6.28
Protein (g)	6.93
Fiber (g)	0.36
Sale (g)	0.18