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These are wheat-, gluten-free, and can be dairy- and soya-free, too, depending on which fat and milk you use. Do be sure to buy a really good-quality dark chocolate, such as Green & Black's or Lindt, as it makes such a difference to the flavour. As with all choux pastry, don't over-beat it at the first stage, or it may not rise properly and may crack during baking.
Filling and Sauce
400ml goat, buffalo, soya, rice or oat milk
170g dark, dairy-free chocolate, chopped
2 tbsp Cointreau or Grand Marnier
4 tbsp brandy or boiling water
100g butter or Pure sunflower spread
140g Doves Farm gluten-free white bread flour, sifted
3 large eggs, lightly beaten
Typical values per serving:
This recipe was first published in January 2006.
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