Větrník is a typical Czech dessert, something similar to a French éclair. This is my favorite dessert. I liked it when I was a child and I still love it. It is a light puff pastry filled with butter cream and caramel whipped cream. It was not easy to figure out the right recipe for the gluten-free version, and there were several failed attempts. But after a few attempts I succeeded.
First we prepare the caramel filling. It is best to start it in the evening and let it cool in the fridge overnight.
Caramel Filling:
- 360 ml heavy whipping cream
- 7 tablespoon of coconut sugar (sugar)
In a small saucepan over medium heat, add sugar. Bring to a simmer, stirring every so often until the sugar is dissolved. Add heavy cream and stir until combined. Let cool and store in the fridge overnight.
Gluten Free Puff Pastry
- 300ml water
- 100ml vegetable oil
- 200g flour Schaer mix B
- 4 large or 5 small eggs
Put the water and oil in a saucepan. Bring to a boil and add flour. Stir until the mixture leaves the sides of the pan and begins to form a ball. If you’ve ever made this dough out of classic flour, you will notice the difference. The ball is not so smooth and does not hold together well. It’s because of the absence of gluteen but don’t worry.
Remove from heat and let it cool.
Preheat the oven to 200 C.
Add the eggs 1 at a time, beating well after each addition. At this time it is good to use a hand blender. I know it sounds strange, but the dough gets processed much better. Gluten-free flour tends to make lumps, and the hand blender mixes the eggs and the dough well. Once the dough appears smooth, and has the consistency of glue, it is ready.
Transfer the dough to a pastry bag fitted with round tip and begin to form circular cone-like shapes that have a diameter of 8 cm on the baking parchment.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more. Větrníky should be puffed, golden and sound hollow when tapped.
Let cool and split each Větrník through the middle with a serrated knife.
Vanila cream filling:
- Vanila custard powder
- Sweetener
- 300ml milk
- 250g butter
Mix the vanilla pudding powder in 50ml of milk. Bring the the other 250ml of milk to a boil. Slowly add milk with vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.
Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth.
Now we take the caramel heavy cream from the fridge and mix it with a hand mixer on medium-high speed until the cream starts to thicken. Continue beating on high speed until stiff peaks form.
Now it is time to fill the Větrníky with the cream. First transfer the vanilla cream in to a piping bag and pipe cream onto the bottom half of the pastry. Then pipe the caramel whipped cream into the center. Close the pastries.
Gluten free sour cream donuts
When I started gluten free baking, I was looking for something to make the dough more fluffy. And I finally found it. Sour cream and curd are absolutly perfect. this time I decided to use sour cream to make small donuts. Usually donuts are made from yeast, but I wanted something quick and without having to wait for it to rise, so I reached for baking powder.
- 1 cup (190 g) sour cream
- 2 eggs
- 50ml agáve sirup
- 7g gluten free baking powder
- 120g flour Schaer Mix B
- 70g rice flour
In the bowl mix the sour cream and eggs until smooth. Add agave sirup, flour and baking soda mixture. Stir thoroughly until the ingredients are combined and leave to rest for 5 minutes.
Fill a heavy-bottomed pot with oil and place over medium heat until the oil reaches 170 degrees.
Once the oil is hot, dip a teaspoon in the oil then scoop a teaspoon of dough and gently drop it into the hot oil.
Fry the dough in the hot oil until golden brown on the bottom, and flip them over to cook the other side. Gently set donuts aside to drain on paper towels.
Serve with melted chocolate, grated coconut and fruit.
Vegan srawberry ice cream
Agai we have colder weather. I prepare this year ice cream very often. This time I prepared stravwerry coconut cream popsicles sweetened with maple syrup and dipped in white vegan chocolate. If you do not have milk allergy, you can use regular cream and classic white chocolate
- 2 can chilled coconut milk (use only the thick part from the top of the can)
- 1 cup strawberry
- 3 tablespoon maple syrup
Coating:
- 2 tablespoon coconut oil
- 2 tablespoon cocoa butter
- White vegan chocolate
From the top of can take the thick part coconut milk. Put into food procesor, add maple syrup and strawberries and mix it until smooth.
Pour the ice cream into the molds.
Place in the freezer for at least 6 hours.
Add the white chocolate, cocoa butter and coconut oil in a bowl, slowly melt it together.
Carefully remove ice cream from molds and coat them with melted chocolate.
Whipped cream cake with raspberries
Today, I will prepare for you an easy cake with raspberries and heavy whipping cream. It’s a easy and quick dessert to prepare. I use coconut sugar, which gives whipped cream a slightly caramel flavor but if you want, you can use normal sugar. I believe that everyone will love this combination just like we do!
- 100g flour Schaer mix B
- 75g rice flour
- 90g ground sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cocoa
- 1/4 cup vegetable oil
- 200ml kefir
Preheat the oven to 180 degrees.
Mix all the dry ingredients in a bowl then combine the liquid ingredients. Mix thoroughly and pour into the cake mold.
Bake for 20-25 minutes and then let cool.
Wipped cream:
- 800ml heavy whipping cream
- Coconut sugar
- 500g raspberies
- grated chocolate
Mix 400 ml heavy wipped cream with coconut sugar and cocoa with the hook on low spead in your stand mixer until is the cream solid.
When the cake is cool, spread on the whipped cream on the top and arrange the raspberries.
Now mix rest of the heavy wipped cream. I didn‘t add sugar, but if you want, you can use it. Mix with mixer until the cream becomes stiff and spread over raspberries.
The last step – sprinkle the top of the cake with grated chocolate and store in fridge for 5 hours before serving.
Tartlets
Back to the tartlets again. I love this dessert, because it‘s a dessert where you can combine anything you can think of or have in the house. Since we are in the middle of summer and there is beautiful fresh fruit everywhere, it would be a pity not to use it for this dessert. You can use whatever you have at home, choose just one or two kinds of fruit, there is no limit to your imagination.
- 110 g soft butter
- 50g almond flour
- 70g rice flour
- 100g flour Schaer Mix B
- 50g sweetener (sugar, coconut sugar, maple sirup)
First we prepare the dough. If you use a liquid sweetener, add extra flour or don´t use an egg.
Combine all ingredients in a bowl and prepare a smooth dough. Store it in the fridge for 2 hours.
Preheat the oven to 180 degrees
Divide dough into mounds and with lightly floured hands, press into the bottoms and up the sides of prepared tartlet pans in even layer and Bake 15 to 20 minutes or until golden.
Cool tartlet shells completely on a wire rack.
forest fruit sauce:
- half cup of forest fruit
- sweetener
- 1 tablespoon vanilla custard powder
- a little water
Put fruit in a pan and if you want, add sugar or another sweetener. Heat on medium and add vanilla custard powder mixed with a little water. Cook for 1 minute and let cool.
Mascarpone cream:
- 250g mascarpone
- 90 ml heavy whipping cream
- Sweetener (I used rice sugar)
In a bowl mix mascarpone with sugar with hand mixer for 1 minute, add heavy whipping cream and beat on medium-high speed until stiff peaks form.
Now we can fill the tartelets. Pour forest fruit sauce on the bottom of each of the baked tart shells, add mascarpone cream and decorate the top with forest fruit and mint leaves
Cannoli
Is there anyone who loves Italy and this delicious Italian delicacy that comes from Sicily? My husband has been buying them regularly at an Italian shop here in Prague, so I created a gluten-free version for him and our son. I improvised a bit because there is lard in the original recipe and we don’t like to use it in sweets, so I replaced it with butter.
This recipe can make about 12 pieces of dough with a diameter of 7 cm
- 250 g flour Schaer mix B
- 40ml of melted butter
- 25g sweetener
- 120ml water
- egg white
- frying oil
From all the ingredients, make a smooth dough and roll out thinly to about a 1/4 inch thick.
Use a circular cookie cutter, cup, or bowl, to cut the dough and wrap it around a tube. Seal the edges with a little beaten egg white.
Heat the oil in a pan and drop one or two cannoli shells into the hot oil and cook until golden. Remove from the pan, Transfer to a paper towel lined plate or cooling rack. Cool and gently slide the cannoli shell from the tube.
Filling
- 1/2 of a package of ricotta
- 1/2 pack of mascarpone
- of half lemon
- sweetener
Mix ricotta and mascarpone with the rest of ingredients. Chill in the fridge for 30 minutes and then fill carefully. Dip the ends in chocolate chips or pistachios, or raspberries and sprinkle with a little extra powdered sugar if desired. Chill until you are ready to serve.
Cherry cake
Cherries are one of the fruits that I prefer fresh. There are a few exceptions to this, including this cake . For a long time I tried to bake this recipe gluten-free, but as everybody knows, thats not easy. but I managed to find the right combination for the right texture with cream, and today I would like to share this recipe with you.
- Fresh cherries (pitted)
- 3 eggs
- 150g sweetener of choce
- 180ml whipped cream
- lemon rind
- 150g flour Schaer mix B
- 100g rice flour
- 50g flour Schaer mix C
- ¾ baking powder
Preheat oven to 180°C
Whisk flours and baking powder together in a bowl. Set aside.
I recommend using a handheld or stand mixer fitted with whisk attachment. In the bowl beat eggs with sugar until smooth and creamy, about 3-4 minutes. Add the cream and mix it again for 2 minutes. Add lemon rind and the flour and baking powder mixture. With the mixer on low speed mix together until the dry and liquid ingredients are combined well.
Pour into the cake mold and push the pitted cherries into the batter next to each other.
Bake for 30 minutes.
Mascarpone with blueberries and raspberries
Mascarpone and blueberries again! It may seem like I’m obsessed with blueberries. J They are fast and they are an especially good forest fruit dessert. And if you don’t have much time, this is the perfect choice. If you don’t consume milk products or you’re vegan, you can use to vegan mascarpone, which I have seen in stores.
- 1 cup blueberries
- 1 cup raspberries
- 500g mascarpone
- Sugar (substitute malple syrup or another sweetener)
- Whipping Cream Stabilizer
- Gluten free cookies (I used one piece of chocolate cake)
Set aside some of the of blueberies and raspberies and put the rest in the food processor and mix until smooth. Add the sweetener as you like it.
Place mascarpone in a bowl and use an electric mixer whip the mascarpone for one minute. Add the fruit sauce and mix it in little at a time until it is thoroughly incorporated. If it is not sweet enough you can continue to add sugar or sweetener at this time. Now add whipping cream stabilizer and mix it for 1 minute.
Take your favorite gluten free cookies and break them into small pieces.
Add a layer of gluten free cookies to the bottom of a dessert cup. Top the cookies with mascarpone and repeat the layers. Top with blueberries, raspberries and mint leaves.
