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Recipe by
Enjoy Alchermes cream puffs with spirulina cream: a gluten-free and lactose-free delight. Learn more about this modern take on Italian tradition!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cream puffs: Put the water and butter on the heat; when it starts to sizzle, add the flour a little at a time and keep going until it becomes a sticky ball that comes away from the pan.
Step 2 of 5: Remove from the heat and add the Alchermes and the eggs one at a time until the dough reaches the right consistency (the amount of eggs depends on this)
Step 3 of 5: Put in a piping bag and bake at 200° for 15 minutes in a fan oven and then at 150° for 15 minutes, placing a wooden stick to keep the oven from closing completely and create a gap
Step 4 of 5: Cream: Put the milk and vanilla on the heat; once boiling, add the mixture of eggs, sugar and flour. Cook until the right consistency and add the coloring~
Step 5 of 5: Tips: -I use this technique to cook them, but every oven has its own characteristics. -Whole eggs are used to keep the cream less yellow so that less coloring is needed and to avoid the green effect
In summary: Not suitable for vegans · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving139 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,191 kJ285 kcal | 854 kJ204 kcal |
| Fat | 14.62 g | 10.49 g |
| of which saturated fatty acids | 8.06 g | 5.78 g |
| Carbohydrates | 31.22 g | 22.4 g |
| of which sugars | 9.78 g | 7.02 g |
| Fibre | 0.81 g | 0.58 g |
| Protein | 7.4 g | 5.31 g |
| Salt | 0.24 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
