Prep Time
10 minutes
Cook Time
15 minutes
Serves
8
Ingredients
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup gluten free flour mix (Recommended brand, Bob’s Red Mill 1:1)
Steps
Preheat oven to 425° F.
In large mixing bowl beat gluten free flour and salt.
In a large pot, bring water and butter to boil. Remove from heat and add to flour and salt mixture. Beat until the mixture forms a ball and holds together.
Allow to cool for 5 minutes.
Beat eggs into mixture one at a time, mixing well after each.
Drop dough and form into balls onto greased baking sheet covered with parchment.
Bake for 20-25 minutes until browned.
When the shells are cool, cut in half and pull out center dough. Fill with whipped cream using a pastry bag, or spooning the mixture inside.
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Prep Time
10 minutes
Cook Time
12 minutes
Serves
8
Ingredients
- ¼ cup butter
- For dairy free version use dairy free butter (Recommended brands, Earth Balance, Miyoko’s)
- 1/2 cup cocoa powder
- 1/4 cup gluten free flour (Recommended brand, Bob’s Red Mill 1:1)
- 1 cup sugar
- 2 cups milk
- For dairy free version use dairy free coconut milk (Recommended brand, Simple Truth)
- 3 egg yolks
- 1 teaspoon 100% pure vanilla
Steps
In a medium sized saucepan, on low heat melt butter.
In a separate bowl, whisk together cocoa, gluten free flour and sugar. Spoon into melted butter and whisk to combine. Gradually add milk stirring continuously.
Do not over heat or cook on too high of heat. Cocoa will form lumps and not dissolve.
Continue to stir until thickened.
In a separate bowl, crack the eggs and whisk until well combined.
Slowly add the eggs continually stirring until mixture is thickened approximately 2 minutes.
Add in vanilla.
Cover with plastic wrap and let cool. Refrigerate and then serve.
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