Gluten-free ducats

0:40 (h:m)

6:40 (h:m)

Portions: 50 (pcs)

A small delicacy with a bitter filling softened with Liana's vanilla Golden cream.

Ingredients

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Approach

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