Pear Puffs -

Pear Puffs

Low chemical, contains egg, free of dairy, gluten, nut and soy.

Ingredients

DAIRY FREE CUSTARD

4 egg yolks
90 g (⅓ cup) sugar
2½ tablespoons maize cornflour (cornstarch)
185 ml (¾ cup) Pear juice
185 ml (¾ cup) rice drink
125 ml (½ cup) canola oil
375 ml (1½ cups) cold water, plus a little extra
190 g (1¼ cups) soy free, gluten free plain (all-purpose) flour
¼ teaspoon bicarbonate of soda (baking soda)
1 teaspoon gluten free baking powder
4 eggs
Pure icing (confectioners') sugar, to serve

Details

Preparation time: 45 minutes
Cooking time: 30 minutes
Makes: 36

Method

For the custard, beat the egg yolks and sugar in the small bowl of an electric mixer until thick and pale in colour Blend the cornflour, pear juice and rice drink in a saucepan until smooth. Stir in the egg mixture and stir over low heat until the mixture boils and thickens. Pour into a bowl and cover the surface with plastic wrap (to prevent a skin forming). Allow to cool completely.

Preheat the oven to 210°C (415°F/Gas 6-7). Cover two balking trays with balking paper. Pour the oil and water into a saucepan and bring to the boil. Remove from the heat. Add the sifted dry ingredients, then return to the heat and stir constantly until the mixture thickens and leaves the side of the saucepan (it may look a little oily).Transfer the mixture into the small bowl of an electric mixer and allow to cool slightly.

Beat the mixture, adding the eggs one at a time and beating well between each addition until the mixture is thick and shiny.

Place level tablespoons of the mixture onto the prepared trays, then sprinkle or spray lightly all over with the extra cold water (this creates a little steam which will aid in rising).

Bake for about 10 minutes, or until they rise and start to brown. Reduce the heat to 190°C (375°F/Gas 5) and bake for 10- 15 minutes, or until cooked through. Remove from the oven and allow to cool completely. Split and fill with custard. Dust liberally with icing sugar.

Related food category:

• Sweet Food