Gluten-free ducats
A small delicacy with a bitter filling softened with Liana's vanilla Golden cream.
Ingredients
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Dough
- 200 g Cake mix Liana
- 100 g of butter
- 100 g of sugar
- 60 g Pudding dark chocolate Liana
- 2 PL Liana dark cocoa
- 2 bags Liana cinnamon sugar
- 1 egg
Cream
- 300 ml of milk
- 90 g of butter
- 60 g Chocolate 70% Liana
- 1 bag Golden cream Liana
- 3 tablespoons of sugar
Next we need
- Cake mix Liana for sprinkling
- Liana white chocolate , candies for decoration
- Mix the ingredients for the dough together and make the dough. Wrap in foil and leave overnight in the refrigerator.
- On a floured work surface, roll out the dough into a sheet about 3-4 mm thin and cut out small circles. Place on a tray lined with baking paper and bake in a heated oven at 180°C for 6 minutes.
- Mix the golden cream in a little milk. Pour the remaining milk into a mug, add sugar and break the chocolate. Bring to a boil, pour the Golden Cream and cook a thick porridge. Remove from the heat and immediately cut the butter into the hot porridge. Mix until the butter is combined with the cream. Beat and leave to cool, stirring occasionally. Let it harden in the refrigerator until the next day and then whip it to a smooth cream.
- Put the cream in a pastry bag and spray it on the ducats. Cover with the second ducat and sprinkle with white chocolate.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 200 g Cake mix Liana
- 100 g of butter
- 100 g of sugar
- 60 g Pudding dark chocolate Liana
- 2 PL Liana dark cocoa
- 2 bags Liana cinnamon sugar
- 1 egg
Cream
- 300 ml of milk
- 90 g of butter
- 60 g Chocolate 70% Liana
- 1 bag Golden cream Liana
- 3 tablespoons of sugar
Next we need
- Cake mix Liana for sprinkling
- Liana white chocolate , candies for decoration
Products to recipe
