#gluteiiniton

Sama sitruunakeksien ohje kuin ennenkin pohjana tähän. Kun laitoin pellille taikinaa muistin sen levinneen viimeksi; ja niin se levisi taaskin. Lopun taikinan laitoin siksi aikaa jääkaappiin. Toisen pellillisen kohdalla tuli ahaaelämys että viileä taikina pysyi paremmin kasassa. Kuitenkin vasta viimeisin pellillinen oikeasti onnistui sillä aina myöhästyin pienen hetken verran ja keksit olivat jo ruskistuneet reunoilta. Viimeisen pellillisen osasin ottaa melkein raa’an näköisenä pois ja niistä tulikin parhaimmat, pehmoisemmat verrattuna rapsakoihin aiempiin kekseihin. Mutta kaikki käyvät varmasti kaupaksi, palaneita niistä ei vielä onneksi tullut :9

Ingredients For the choux pastry 1 cup all purpose flour 2 tsp sugar 1/4 tsp salt 1/2 tsp baking powder 2 Tbsp margarine 2 Tbsp EnerG egg replacer whipped stiff with 1/3 cup of warm water 1 cup non-dairy milk For the vanilla cream 2 Tbsp powdered sugar 1 can full fat coconut milk (in the fridge at least 24 hours) 1/4 tsp vanilla extract For the chocolate ganache 2 oz dark chocolate, chopped 1/2 Tbsp coconut oil Instructions The Choux Pastry Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Stir together flour, sugar, salt, baking powder. Bring milk and margarine to a boil - use a heavy bottom pan and keep stirring to ensure the milk doesn't stick to the bottom. Prepare the egg replacer on the side. Add the flour mixture to the boiling milk mix, set the heat to low. Keep stirring the flour until it folds into a ball and separates from the sides. It's best to use a thick steel spoon for this - the dough gets a little tough. Make sure you don't cook the flour for more than 3 - 5 minutes. Remove the vessel from heat, and stir in the egg replacer 1/3rd of the quantity at a time. The dough will nicely form a ball. Shape the dough into mini eclair sized pastry and place on the parchment paper. Bake in the oven for 20 minutes. Thereafter, lower the temperature to 350 degrees, turn the baking tray around and leave in the oven for another 10 - 15 minutes. Check to make sure the choux is golden brown and isn't burning. Turn off the oven, stick a wooden spoon in the oven door and let the pastry cool in there for about 30 minutes. After that, you can turn it out on to a cooling rack. Wait another 30 minutes before filling and glazing. Note: You need to work really fast through this recipe, which is a little challenging but do-able. The Chocolate glaze Microwave the chopped chocolate and coconut oil until it starts to melt. Gently stir the chocolate with the cream to form a glossy sauce The Cream Filling Place your mixing bowl in the freezer for 5-10 minutes. Be sure the can of coconut milk has been refrigerated at least 24 hours. Do not shake, you want the cream and water to separate. Carefully, take the white cream off the top of the can and discard the water (or save for smoothies). Whip the cream with the vanilla extract and sugar until stiff. Assembling the Eclair Once the choux pastry has cooled down, slice the pastry with a serrated knife, but do not let the two parts separate. Using a piping bag, squeeze the cream filling between the two halves of the pastry. Pour the glaze (or spoon it if it's too thick), on to the pastry top.

Ensi kerralla jotain muuta versiota, tähän suolaiseen ei esim banaania ensi kerralla mukaan.

Kiitos gluteenittomasta sitruunaleivoksesta. / Thank you for the gluten free lemon pastry.