1 Place the milk in a saucepan with the diced butter and fine salt. Bring to a boil.
2 Sift the Soissons bean flour into the boiling liquid. Remove from heat, mix well, and then dry over the heat for about two minutes, stirring well with a spatula.
3 Pour into a bowl and gradually incorporate the eggs one by one, mixing well (the dough should neither be too soft nor too firm).
4 Add the chopped onions, parsley, and pepper. Mix well, then spoon small 2 cm diameter mounds onto a lightly greased (buttered) baking sheet. Bake in the oven at 180°C (355°F) for 20 to 25 minutes.
Enjoy warm as an original appetizer.
Je tiens a remercier au nom de vous toutes et tous le chef Didier Sortais ancien chef pâtissier du Meurice qui alors que je lui avais juste donné un paquet de cette farine envoyée par la coopérative du haricot de Soissons a créé cette recette a titre bénévole afin d'aider les personnes intolérantes au gluten dans leur quête quand même de bonnes recettes .
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