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Enjoy Alchermes cream puffs with spirulina cream: a gluten-free and lactose-free delight. Learn more about this modern take on Italian tradition!
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.
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)
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
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~
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
Italia
| Energy (kcal) | 204.2 |
| Carbohydrates (g) | 22.38 |
| of which sugars (g) | 7.02 |
| Fat (g) | 10.49 |
| of which saturates (g) | 5.78 |
| Protein (g) | 5.31 |
| Fibre (g) | 0.58 |
| Salt (g) | 0.17 |
