Gluten-free Parisian rolls
For Christmas, Easter and on a normal day, Parisian rolls are suitable at any time.
Ingredients
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- 200 g ground walnuts
- 30 g Universal mix Liana
- 200 g powdered sugar
- pinch of salt
- 2 eggs
Cream
- 500 ml vegetable whipping cream
- 100 g Hardener Liana Chocolate
- 100 g Chocolate Liana 70%
- 100 ml water
Next we need
- chocolate frosting
- Thoroughly combine nuts, Universal mix, sugar, salt and eggs in a bowl.
- Using a pastry bag, we apply the mixture in the shape of rolls on a baking sheet lined with baking paper or a Teflon mat.
- Bake at 160-170°C for 20 minutes. Let it cool down
- Melt the chocolate with a little vegetable cream in a microwave oven or in a water bath. Mix the hardener in water.
- Beat the remaining cream until semi-solid, gradually add the stiffener mixed in water and the melted chocolate. Beat thoroughly.
- Apply the cream to the baked base using a pastry bag with a decorating tip. Let it harden in a cool place.
- We dip in the chocolate coating.
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Ingredients
Print recipe
Share on Facebook
- 200 g ground walnuts
- 30 g Universal mix Liana
- 200 g powdered sugar
- pinch of salt
- 2 eggs
Cream
- 500 ml vegetable whipping cream
- 100 g Hardener Liana Chocolate
- 100 g Chocolate Liana 70%
- 100 ml water
Next we need
- chocolate frosting
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