Ingredients
- 250 grams water
- 75 grams Butter
- 1 pinch salt
- 1/2 cup Brown Rice
- 1/2 cup potato or corn flour
- 1 1/2 tablespoons xantham gum
- 4 eggs
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 200 degrees celcius.2. Place brown rice into TM bowl and mill on speed 10 for 1 minute. Set aside and rinse out bowl. (This will make slightly more than 1/2 cup brown rice flour so when adding the flours back into the mix, just use 1/2 c brown rice flour and save the leftover for using in the custard filling!)3. Place water, salt and butter into TM bowl and cook for 9 minutes at 100 degrees on speed 2.4. Add the flours and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl. Take the lid off and allow pastry to cool for approx 10 minutes.5. Add eggs to the mixture one at a time onto rotating blades for 40ish seconds on speed 5.6. Spoon or pipe mixture into small balls onto trays lined with baking paper (makes approx 40)7. Place into preheated oven and cook for 20 minutes or until golden brown.8. Fill once cooled.
Tip
Sweet filling ideas include:* the custard from the EDC book pg 155. (flavour with cocoa powder if desired)* vanilla ice cream (easy no cook TMX recipe at my blog mellymaks.blogspot.com.au). Work quickly then refreeze. Serve slightly softened with a warm chocolate or caramel sauce drizzled over.* smooth ricotta, honey, and finely chopped glace ginger Savoury filling ideas include:* cream cheese mixed with finely chopped smoked salmon, freshly chopped dill and lemon zest.* goats cheese with finely chopped fresh herbs of your liking.* a good quality chicken liver pate, possibly with a little sour cream to soften to piping consistency.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I think these taste great. Thanks for sharing the recipe. My son wanted something differ other than cake for his birthday. So I made these with a salted caramel custard filling. Then sprinkled some cocao on top. Low sugar and gluten free and very yum! Thanks again!
Yikes – so sorry, was commenting via the ipad and thought I was losing all my comments. Now I see they've been duplicated and I don't seem to know how to delete the comments. So sorry...
I made both the gluten and gluten-free version for the first time today. The gluten version from the EDC is totally easy and came out perfectly. The gluten-free version also seemed very easy, but to me tasted a little too 'gummy'. In comparison to the original, it also came out very 'spiky' looking
I had spooned both versions on to the baking tray, so perhaps I should've piped these on the tray. I think next time I'll reduce the xantham and that might fix the spiky-ness 
I prefer the original, but if you can't have gluten, I think it would make a great alternative...
I made both the gluten and gluten-free version for the first time today. The gluten version from the EDC is totally easy and came out perfectly. The gluten-free version also seemed very easy, but to me tasted a little too 'gummy'. In comparison to the original, it also came out very 'spiky' looking
I had spooned both versions on to the baking tray, so perhaps I should've piped these on the tray. I think next time I'll reduce the xantham and that might fix the spiky-ness 
I prefer the original, but if you can't have gluten, I think it would make a great alternative...
I made both the gluten and gluten-free version for the first time today. The gluten version from the EDC is totally easy and came out perfectly. The gluten-free version also seemed very easy, but to me tasted a little too 'gummy'. In comparison to the original, it also came out very 'spiky' looking
I had spooned both versions on to the baking tray, so perhaps I should've piped these on the tray. I think next time I'll reduce the xantham and that might fix the spiky-ness 
I prefer the original, but if you can't have gluten, I think it would make a great alternative...
I made both the gluten and gluten-free version for the first time today. The gluten version from the EDC is totally easy and came out perfectly. The gluten-free version also seemed very easy, but to me tasted a little too 'gummy'. In comparison to the original, it also came out very 'spiky' looking
I had spooned both versions on to the baking tray, so perhaps I should've piped these on the tray. I think next time I'll reduce the xantham and that might fix the spiky-ness 
I prefer the original, but if you can't have gluten, I think it would make a great alternative...
I've never heard of xantham gum. What is it?
Oh thanks for the feedback Janner! Gotta love the TMX for making traditionally difficult recipes easy! Good to know it still worked with less Xanthan gum!
www.mellymaks.blogspot.com
Thank you, these were amazingly good. I've never attempted choux pastry before, but it was so easy in TMX. Incidentally, I used 1.5 teaspoons of xanthan gum, and they turned out fine.
Hi Trishab,
Yes just double checked my notes and it is definitely tablespoons - it needs it to get that gelatinous texture!
www.mellymaks.blogspot.com
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