gluten free chouquettes

Ingredients:

• 125 g cornstarch
• 100 g lactose free butter
• 1 tablespoon of sugar
• 4 eggs
• 75 ml + 50 ml water
• ½ teaspoon of salt
• pearls of sugar
• maple syrup

Serves: about 15 chouquettes

For: gluten free, lactose free, dairy free

Recipe: 

1. Preheat oven to 180°C.
2. In a saucepan, boil 75 ml of water, the butter, sugar and salt.
3. Diluted the cornstarch in 50ml of cold water.
4. When the mixture boils, remove from heat and add the cornstarch mix.
5. Turn vigorously with a wooden spoon over low heat to dry the dough.
6. When the dough does not stick to the pan or the spoon, remove from heat.
7. Let cool.
8. Add the eggs, one after the other, beating vigorously. The goal is to obtain a shiny, soft dough that still retains its shape.
9. On a baking sheet, form small piles of dough spaced out.
10. Brown each dough with a little bit of maple syrup and generously place pearls of sugar on each.
11. Bake for 25 minutes.
12. Let cool a few minutes on the baking sheet then place on a rack to cool down completely.

Tip: eat the chouquettes when then have completely cooled down, they will be more airy.