Gluten Free Poppy Seed Scrolls with Soft Chocolate Icing
Cooking Without Gluten
Cooking Without Gluten
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Ingredients

  • 100 g millet flour
  • 50 g buckwheat flour
  • 50 g quinoa flour
  • 100 g tapioca flour
  • 20 g golden flax flour
  • 6 g sea salt
  • 4 g xanthan gum
  • 50 g sugar
  • 7 g instant yeast (1 sachet)
  • 100 g sour cream 35%fat
  • 2 eggs
  • 130 g/ml water
  • extra egg to make egg wash for brushing scrolls
  • extra flour or flour mix for working with the dough
  • 150 g poppy seeds, half (75g) whole and another half (75g) ground
  • 1 cup of water
  • 75 g (1/2 cup) Panela organic sugar (any dark aromatic sugar)
  • 100 ml milk
  • 60 g unsalted butter
  • 1 tea spoon vanilla extract
  • 1 table spoon lemon zest (optional)
  • 100 g dark cooking chocolate (I used Nestle dark chocolate melts)
  • 60 g whipping cream 35% fat
  • 40 g cooking white chocolate (I used Nestle white chocolate melts)
  • 40 g 35% fat whipping cream
  • 60 g Orchard ready to roll gluten free almond icing
  • 1 tea spoon of lemon extract

Instructions

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