Gluten-free pistachio craquelin cream puffs
of La Cassata Celiaca
Level: Difficult
Preparation time: 1 Hour
Cooking time: 30-40 Minutes
Portions: 10 People
Ingredients
*All ingredients marked with an asterisk must be certified gluten free
For the cream puff:
- 120 g water
- 60 g butter
- 35 g fine rice flour *
- 20 g starch *
- 20 g cornflour *
- 3 medium-sized eggs
- 10 g egg white (if necessary)
- a pinch of salt
For the craquelin:
- 25 g butter
- 30 g raw cane sugar
- 30 g flour (16 g fine rice flour, 7 g starch, 7 g cornflour)
- a pinch of salt
For the pistachio cream:
- 160 g Preparato per Crema Pasticcera Babbi Home Bakery (custard mix)
- 2 tablespoons Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- 4 g gelatine leaves *
- 20 g cold water
- 200 g fresh cream
For the finish:
- Icing sugar *
- Cremadelizia Cacao Babbi, to taste
Preparation
Craquelin:
- Mix all the ingredients roughly in a bowl, flatten the resulting mixture between two sheets of baking paper in a layer of a couple of millimetres and place in the fridge for at least 2 hours.
Cream Puff Dough:
- Pour the water, salt and diced butter into a saucepan.
- Leave on a low heat until the butter has melted, then increase the heat and bring to the boil.
- Mix the flours together and pour them into the saucepan.
- With the flame on low, cook the mixture, stirring continuously, for a couple of minutes.
- Pour the mixture into the bowl and incorporate one egg at a time.
- Mix well with the whisk to remove all small lumps and until the mixture falls heavily from the whisk.
- Pour the mixture into a pastry bag fitted with a plain nozzle about 1 cm wide and shape the puffs on a baking tray covered with baking paper. (Space them out because they will swell up a lot).
- Take the craquelin out of the fridge and cut out discs a little wider than the puffs you have formed.
- Lay the discs on the puffs and place them in the oven.
- Bake for 4 minutes in a preheated oven at 200°C, then lower the temperature to 180°C and bake for about 30 to 40 minutes. They should be crispy and dry.
Pistachio cream
- Soak the gelatine in cold water.
- Pour the Preparato per Crema Pasticcera Babbi Home Bakery (custard mix) into a bowl, add the milk and mix with an electric whisk for 5 minutes.
- Heat the gelatine in the microwave for about 3 seconds on maximum power (or until melted but not overheated) and pour it into the cream.
- Mix very well and then add the Pasta di Pistacchio Babbi Home Bakery (pistachio paste) and mix again until it is fully incorporated.
- Whip the cream, leaving it slightly more liquid, and pour it into the cream.
- Mix well and then leave the cream to firm up in the fridge for an hour.
- Pour the cream into a pastry bag fitted with a ribbed nozzle; cut the cream puffs in half and fill generously with the cream.
- Pour the dark chocolate cream into a second pastry bag and fill the central hole with the cream.
- Place the cream puff lid back on and sprinkle with icing sugar.
Ingredients
*All ingredients marked with an asterisk must be certified gluten free
For the cream puff:
- 120 g water
- 60 g butter
- 35 g fine rice flour *
- 20 g starch *
- 20 g cornflour *
- 3 medium-sized eggs
- 10 g egg white (if necessary)
- a pinch of salt
For the craquelin:
- 25 g butter
- 30 g raw cane sugar
- 30 g flour (16 g fine rice flour, 7 g starch, 7 g cornflour)
- a pinch of salt
For the pistachio cream:
- 160 g Preparato per Crema Pasticcera Babbi Home Bakery (custard mix)
- 2 tablespoons Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- 4 g gelatine leaves *
- 20 g cold water
- 200 g fresh cream
For the finish:
- Icing sugar *
- Cremadelizia Cacao Babbi, to taste
Print the recipe
and share it
