Bignè G/free

 

 

 

 

 Ingredients:

 

. 250 ml Water

. 60 gr Butter

. 125 gr. Gluten free flour

. 3 Eggs 

. Salt

. Butter for the tray

 

 

 

 

 Instructions: 

 

Pour the water in a casserole, add the butter and a pinch of salt. Bring to the boil.

Add the sifted flour and mix quickly. Let all the liquid absorb and continue mixing with the whisk until you have a smooth mixture without lumps.

Let the dough cool.  

Add the eggs one at a time working with an electric whisk.

Put the dough in a pastry bag and shape it into choux pastry on the greased baking tray.

Cook 25-30 min, 180°

Let if cool and fill with cream