I made this recipe using a ready made gluten- free brisée dough from Buitoni, a famous Italian food brand.
It was a sponsored post as I sometimes work with brands.
Cookies you see are made with that brisée, you just have to take your favourite brisée or puff pastry (gluten- free) and use that.
Chocolate cream is so quick and easy you can make it whenever you need a treat, no matter if you’re celiac.
I did it when I had almost nothing at home, I found a random recipe on the web then I adjusted things here and there to match whant I had in the fridge.
Ten minutes- two pans cream, what else?
I really wanted to share with you this idea even if the post is far shorter than the italian one and I don’t have to talk you about the dough (that is pretty good by the way!).
- Put milk on fire and bring let it boil then slow fire. Meanwhile beat sugar with the egg, then add sifted starch avoiding lumps.
- Pour hot milk on the egg and sugar mix beating constantly. The cream will thick very fast, add chopped dark chocolate and mix untill the cream is smooth and shiny.
- Serve cream room temperature with your favourite cookies.