Gluten-free profiteroles
- 120 g Cake mix Liana
- 100 g of butter
- 100 ml water
- 3 eggs
- pinch of salt
Filling
- 400 ml of milk
- 46 g Liana milk chocolate pudding
- 100 g of butter or vegetable fat
- 100 g granulated sugar
1. Boil water, butter and a pinch of salt. Slowly pour in the Cake mix, stirring constantly, and cook over low heat until a thick slurry forms that does not stick to the walls of the container. Let it cool down. Beat the eggs one at a time into the cooled porridge. Put the dough in a pastry bag and shape balls on a baking sheet lined with baking paper. Spray with water before baking. Bake at 170°C for 10-15 minutes (depending on the size of the profiteroles).
2. Cook the pudding. While it is still hot, rub it with a cube of butter so that a crust does not form on the surface and let it cool.
3. Beat the butter with the sugar until foamy and mix in the cooled pudding by spoonfuls.
4. Use a needle to make a hole in the bottom of the profiterole and fill the inside with a decorative bag. Finally, sprinkle with powdered sugar.
- 120 g Cake mix Liana
- 100 g of butter
- 100 ml water
- 3 eggs
- pinch of salt
Filling
- 400 ml of milk
- 46 g Liana milk chocolate pudding
- 100 g of butter or vegetable fat
- 100 g granulated sugar
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