Bignè gluten-free
Source: https://www.meranermuehle.it/rcp_recipe/bigne-gluten-free
Total time
60 Minutes
Baking/cooking time
20 Minutes
Difficulty
normal
Ingredients
| MAIN DOUGH | ||
| 310 | g | Mix Universal glutenfree |
| 50 | g | cocoa butter |
| 500 | g | water |
| 3 | g | salt |
| EMULSION | ||
| 500 | g | whole eggs |
| 80 | g | egg whites |
| 200 | g | sunflower oil |
Preparation
- Bring the water, cocoa butter, and salt to a boil. In the meantime, sift the mix to aerate it. Remove the saucepan from the heat and add the mix. Transfer the dough to a stand mixer fitted with a paddle attachment and mix until the steam has dissipated and the dough reaches a temperature of 50–60°C.
- In a separate bowl, prepare the emulsion with the oil and slowly add it to the dough in a thin stream while mixing.
- Transfer the dough to a piping bag fitted with a 10 mm plain nozzle and pipe the choux onto a baking tray.
- Bake in a convection oven at 230°C, then reduce the temperature to 160°C and continue baking for about 20 minutes, keeping the oven vent open throughout the baking time.
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