oday I’m making gluten free pistachio and raspberry choux craquelin. Why gluten free? Well, I have lots of friends who don’t eat gluten, and – since I love them, I wanted to make them happy, simple as that!
How to Make Gluten Free Choux Craquelin?
If you have already learned , this is going to be piece of cake for you – just follow my instructions carefully! First thing first, since I want to make gluten-free choux pastry instead of wheat flour I’m using rice flour, which is naturally gluten free.
Next, the other choux pastry ingredients are the same – water, milk, butter, salt, sugar, and eggs – no surprises there! One thing is different though – once you bring the mixture of water, milk, butter, salt and sugar to a boil, you will add rice flour and mix to combine. For regular choux pastry you would put this back on the stove, but not when making gluten free choux pastry! Just mix in the flour, and take a break. Very important step is – once you mix in the flour, just wait until the mixture cools down until it becomes lukewarm. Only then you should start gradually adding eggs to your choux – not a moment sooner! Finally, once you add the eggs, you are good to go – actually, you’re good to pipe. ;) Now, regarding piping – a short explanation; you will have to pipe choux in two sizes, one that will be 5cm (2″) in diameter, and another where you’ll make 2.5cm (1″) blobs. Now, I can already hear you say:”Man, that is a drag, how will I measure my blobs precisely?!” Well, I got you covered – I have prepared templates that you can print, place under your parchment paper and simply pipe away – isn’t that just awesome? Templates for piping are here:DOWNLOAD TEMPLATES
Choux Craquelin Inside the Choux Craquelin
No, I haven’t gone crazy yet, at least I don’t think so! I’ve decided to make two sizes of choux craquelin. I filled my smaller choux craquelin with raspberry gel, and I inserted it into the large choux craquelin. So, when you start eating, you will find unexpected tangy surprise in the middle! Delish! If you like this concept, check my , it also has yummy surprise in the middle!
How to Make Pistachio Ganache ?
First I like to make light white chocolate ganache, which means that I put more cream than I usually do when making . To prevent it from being too runny, I also pop a couple of grams of gelatin into the cream, and then I add some pistachio paste. Blend the mixture with immersion blender and put it in the fridge for a couple of hours. The result – prefectly creamy, delicious and pipeable pistachio ganache. Yummy!
Pistachio – a Miracle Nut
Now, a few words about pistachios. Pistachios are seeds that grow on a small tree originating from Central Asia and the Middle East. They are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6. Actually, 1oz (30g) of pistachios has the same amount of protein as one whole egg! Wow! Also, scientific evidence suggests that eating 50 grams (about 1.5oz) of nuts such as pistachios, lowers the bad cholesterol and may reduce the risk of heart disease. Yummy and healthy, I like that! Oh, there is something else – now listen to this: antioxidants are really, really good guys, we all know that, right? Did you know that pistachios owe their beautiful, distinctive color, you know – that warm green with just a touch of purple hue, to antioxidants? Yes, it’s crazy right? Yummy, and healthy, and beautiful!
Oh, there is one more thing – some sources say that breaking the pistachio shells is a great workout for your thumbs, and also helps develop hand-eye coordination! Haha, just kidding! Anyway, let’s practice our hand-eye coordination by making ourselves some gluten free pistachio and raspberry choux craquelin!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!