Gluten-free wreaths
Last Updated on
ingredients
250 ml water 50 g butter 100 g gluten-free flour (Schare or Jizerka) 50 g almond flour 4 pcs eggs
step
How to make gluten-free batter:
1.
Boil the water with the butter, add the mixed flours with a pinch of salt and stir over a low heat until the dough comes together and starts to separate from the sides of the container.
2.
Place the dough in a food processor and process until cool, finally stir in the progressive whole egg.
3.
Place the dough in a piping bag and spray with the cut tip onto parchment paper wreaths or pinwheels.
4.
Bake at 200 degrees Celsius for about 25 minutes. Do not open the oven during baking!
5.
Once cooled, cut and fill with cream to taste.
6.
You can use lemon icing or coulis for the topping (note: coulis is a type of food colouring, a dark brown liquid created by heating sugar to caramelising temperature).
