Our Blog
Visit our blog for all the latest news in complementary therapy and a more in depth look at all our therapies and therapists
Nicky’s recipe for summer 2019 and it’s gluten free too!
August 13th, 2019
Nicky says…………. “If you are entertaining this summer, the chances are fairly high that one of your guests may not be able to tolerate gluten.
This is a lovely recipe for a light summer dessert, using gluten free flour to make the choux pastry and nectarines which are in season”.
Gluten free Nectarine and cream choux rings
Ingredients
For the Choux pastry
65g gluten free flour
50g butter
2 large eggs, beaten
For the filling
50g flaked almonds
3 ripe nectarines, thickly sliced
125ml dessert wine
1 tablespoon honey
1 tsp vanilla extract
250ml double cream
1 generous tablespoon icing sugar
Equipment
2 piping bags, 1 fitted with a large round nozzle and the other fitted with a large star nozzle. A baking sheet, greased and lined.
Method
Preheat the oven to 200 degrees centigrade (400F) Gas mark 6
To make the choux buns sift the flour to remove any lumps. Heat the butter in a saucepan with 150ml cold water until the butter is melted. Bring to the boil, then remove from the heat and shoot in the flour all in one go very quickly. Beat hard with a wooden spoon until the dough forms a ball and no longer sticks to the sides of the pan. Leave to cool for about 5 minutes. Add the beaten egg a small amount at a time and beat in with the wooden spoon. The mixture will form a sticky paste which holds its shape when you lift the spoon up.
Spoon the mixture into a piping bag fitted with a round nozzle and pipe 12 rings of choux pastry onto the prepared baking sheet. Sprinkle with the flaked almonds.
Bake in a preheated oven for 15 minutes, then use a sharp knife to puncture each ring to allow the steam to escape. Return them to the oven for a further 5 minutes until crisp. Cool on a wire rack and then cut in half.
Put the nectarines in a saucepan with the wine, honey and vanilla extract. Simmer over a gentle heat for 5 minutes. Leave to cool completely.
Whip the cream to stiff peaks, sift in the icing sugar and whisk in. Spoon the cream into the piping bag fitted with the star nozzle and pipe a ring of cream onto the base of each choux ring.
Drain the nectarines and cut into small pieces with a sharp knife. Arrange a few on top of the cream. Top with the remaining choux halves and dust with icing sugar. Serve immediately or cover and refrigerate until needed.
They are best eaten on the same day as they contain fresh cream.
