Cocoa pastries gluten free with white chocolate filling –
These pastries are simple and quick to make. A delicious snack for your children and not only for them…
Preparation time 30 minutes
Ingredients for 10 pretty large pastries:
120 g gluten-free flour (I used BiAglut flour)
30 g bitter cocoa
125 g vanilla flavored sugar (*)
8 g baking powder
3 tablespoons of boiling water
a pinch of salt
50 g white chocolate
2 tablespoons of milk
(*) store the white sugar in a jar containing a vanilla bean
Beat the whole eggs with the sugar for 10 minutes. Add 3 tablespoons of boiling water and beat again for 2-3 minutes.
Add the sieved flour with the yeast and cocoa and mix well until you get a smooth and homogeneous dough, helping, if necessary, with whips.
Cover a baking tray with baking paper and create the small cakes by taking a spoonful of dough and creating a small disk.
Bake in a preheated ventilated oven at 180°C for 10 minutes (200°C in the static oven).
Let them cool down.
In the meantime, melt the white chocolate in a bain-marie and heat the milk. When the chocolate is melted, gradually add the milk and mix until obtaining a cream to be put between two cocoa pastries..
You can also put the melted chocolate alone without milk, the only difference is that with milk remains a cream, instead alone will tend to solidify: even so they are very good, creating a nice contrast with the soft of the cake.
More gluten-free cakes: