Gluten-free pastry dough well raised :
What’s worse than to find yourself in front of lightning bolts or raplapla cabbages after all the work beforehand to prepare it? Yet it is often the problem of gluten-free cabbage dough: as gluten-free flours absorb more moisture than wheat flour or spelt, they will not be dry enough to develop during cooking and form a beautiful, well-raised and airy cabbage paste.
For this, there are some tricks and techniques to reduce the moisture of the dough and fortunately! If cabbage dough was the first dough I tried to make myself, it is not a coincidence: all the lightning bolts, cabbages, Paris-Brest, gougères or the nuns made me terribly envy on the stalls I passed in front of. Diagnosed at five, I couldn’t remember the taste of these pastries, but I kept imagining it... so one day, I took matters into my own hands! After several attempts, I finally managed to get my first lightning bolts up and I was super proud! Now, this recipe has become a regular recipe at home and with the habit, I realize that it is finally easy to get there if you follow these steps.
What is even better with this recipe is that from this dough, you can make a lot of other recipes and vary all the pleasures: chouquettes, sugar crowns, harlequins
Cream cabbage or whipped cabbage, croquembouche, divorcé, éclair, paris-brest, fart de nun, profiterole, religieuse, saint-honoré, salambo...
INGREDIENTS:
250 g water
100 g butter
1 pinch salt
20 g sugar
130 g rice flour + 50 g potato starch
4 eggs
Recipe:
1. In a medium saucepan, heat the water, butter, salt and sugar.
2. Once the butter has melted, pour the flour mixture out of the heat, mix well, then return to low heat. Mix with a spatula to dry the dough until it is dry enough. I emphasize this point because it is what will give the cabbages their airy side. If the dough is too moist, it will make cabbages very soft and therefore difficult to garnish. In general, to be sure, I dry out the dough for about 15 minutes. At the end of this step, the dough should form a ball and peel off the wall of the pan. The texture is grey and gelatinous, but this is normal, the golden color and fluid texture of the dough comes after the addition of the eggs.
3. Transfer the ball to a large bowl and knead with kneading whisks to aerate the dough (you can do it by hand, but be careful, it’s very hot!). Then add the eggs one by one, mixing well each time between each egg. Watch the texture of the dough to adjust the amount of egg (depending on the size): when touching the dough, it should close slowly but not too much, otherwise it is too wet.
4. Transfer the dough into a socket bag. Use a fluted socket to keep the sprouts from bursting when cooking.
5. On a baking sheet covered with baking paper, lay out the dough according to the shape and length of the cabbages you want to make. For flashes, draw lines about 12 centimeters long (of course you can adapt, for example for my brother’s birthday I had made a big flash to share to put all the candles). For Paris-Brest, make circles of about 10 centimetres in diameter.
6. Brown the éclairs/Paris-Brest/choux with a brush dipped in a mixture of egg yolk and milk (this will also moisten the dough and avoid cracks during cooking).
5. Bake the baking sheet for 10 minutes at 200°C and then lower the temperature to 160°C for 20 minutes. Even if it is tempting, do not open the oven door before the cabbages are cooked or they will fall! Then leave the cabbages in the oven for ten minutes, lowering the temperature to 140°C so that they don’t fall off (this step is essential, otherwise it will ruin all your work to make the dough rise).
6. . Allow to cool on a rack before garnishing. We detail the rest in our recipes of lightning, cream cabbage, or Paris-Brest, their filling cream being different.
