Gluten Free Chocolate Puffs
Ingredients
Instructions
- 100 g dark chocolate
- 0.5 l Chocolate ice cream
- 100 g Maizena
- 10 cl Milk
- 60 g Butter
- 3 eggs
- 1 egg yolk
- 1 pinch Salt
- Pour the milk and 10 cl of water into a saucepan.
- Add the butter cut into pieces and the salt then bring to the boil, stirring with a wooden spoon.
- Remove the pan from the heat and pour in the cornflour all at once.
- Mix vigorously until the dough is smooth and homogeneous.
- The dough should come away from the walls. Put back on a low heat to dry the dough, stirring constantly for 2 to 3 minutes.
- Preheat the oven to th. 6 (180°C). Off the heat, add the eggs one at a time, making sure the first is well incorporated before adding the next.
- The dough must be homogeneous.
- Put the choux pastry in a piping bag then form balls the size of a walnut on a non-stick baking sheet, making sure to space them well.
- Dissolve the egg yolk in a little water and brown the puffs with a brush.
- Bake for 20 minutes until the puffs are golden brown and puffed up. Let cool on a rack.
- Melt the chocolate in pieces in a bain-marie.
- Cut each cabbage in half, then garnish them with glaze using a small spoon.
- Dip the top in chocolate and serve immediately.
Gluten Free Chocolate Puffs
Today we offer you the following recipe: Gluten Free Chocolate Puffs
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Gluten Free Chocolate Puffs Recipe – Gluten Free Chocolate Puffs Recipes
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