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Ingredients
Les éclairs sans gluten
- 250 g d'eau
- 100 g de beurre, coupé en morceaux
- 2 pincées de sel
- 50 g de farine de riz
- 50 g de fécule de maïs
- 50 g de farine de noix de coco
- 3 œufs
La garniture
- 40 g d'échalotes, coupées en deux
- 50 g d'oignon
- 10 g de gingembre
- 1 c. à soupe de curry en poudre
- 15 g d'huile d'olive
- 220 g de pommes, coupées en morceaux
- 30 g de miel
- 20 g de vinaigre balsamique blanc
- 40 crevettes cuites, décortiquées
- 10 brins de coriandre fraîche, équeutés
- Nutrition
- per 1 portion
- Calories
- 968.9 kJ / 232.2 kcal
- Protein
- 9.7 g
- Carbohydrates
- 19.2 g
- Fat
- 12.8 g
- Saturated fat
- 6.9 g
- Fiber
- 2.7 g
- Sodium
- 234.7 mg
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