Gluten Free Cardamom and Chocolate Napoleon Pastry Recipe
Our friend Carol came to visit the other day to see how much our daughter Aria has changed. I always make sure that I serve her special dishes because of her celiac diet. Since sweets are Carol's guilty pleasure. I made gluten free chocolate wafers and layered them with cardamom-flavored cream. Chocolate and cardamom are two of my favorite flavors, and I love using them together.
If you're thinking that gluten free means sacrificing flavor or texture, you have to try this recipe. It tastes just as good as it looks.
Yields: 6 servings10 tablespoons all-purpose gluten-free flour
½ teaspoon baking powder
1½ tablespoons pure vanilla extract
1 tablespoon unsweetened cocoa powder
⅛ teaspoon salt
4 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
¾ cup mascarpone cheese, at room temperature
½ teaspoon xanthan gum
½ teaspoon liquid lecithin
1 tablespoon citrus oil (or canola oil)
6 cardamom pods
¼ cup muscavado baking sugar (or granulated sugar)
1 cup powdered sugar
2 cups heavy whipping cream, cold
¼ cup melted semi-sweet chocolate chips, as needed
For the chocolate wafer cookie:
Preheat the oven to 350°F.
In a mixing bowl, beat the egg with ½ cup of granulated sugar until pale; the texture of the egg yolk will be thicker. Add 2 teaspoons vanilla extract.
In a separate bowl, combine the flour, baking powder, salt and cocoa powder. Sift the dry ingredients.
Combine the egg mixture, dry ingredients and butter.
Line a baking pan with a silicone mat. Using a spreader, even out the dough.
Bake for 10 minutes at 350°F until golden. Let stand for 5 minutes. Cut into rectangles using a sharp knife.
Transfer the rectangles of dough to cooling racks and let harden to room temperature.
For the thickening agent: In a small bowl, combine the xanthan gum, liquid lecithin and citrus oil. Stir well.
For the cardamom pods:
In a mortar and pestle, pound the pods to release the seeds and grind them. Gather the cardamom powder.
Making cardamom filling:
In a mixing bowl, whisk the mascarpone cheese to soften it. Add the remaining granulated sugar, thickening agent, 1 teaspoon vanilla extract and the cardamom powder. Mix well.
In another mixing bowl, whip ½ cup cream (at low speed) for 2-3 minutes until creamy and smooth. Add the muscavado sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks.
Pour the whipped cream into the mascarpone cheese mixture. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the whipped cream.
Fit a pastry bag with a 5/8" star-shaped tip and spoon the filling into the bag.
For the topping:
In a small bowl, combine the powdered sugar with 2 teaspoons water and the rest of the vanilla extract. Mix well. The mixture should be thick and pourable.
Transfer the melted chocolate into a small piping bag (I made it with parchment paper). Cut a small opening with a pair of scissors as soon as you're ready to pipe.
Pour the glaze onto 6 rectangles of dough. Spread the powdered sugar mixture using a small flat spatula. Immediately pipe lines of chocolate (about ½" apart) across the powdered sugar glaze. Using a toothpick, create a pretty pattern by dragging the tip down the rectangle lengthwise and by alternating directions. Allow to set.
Line up the individual serving plates.
Place 1 layer of chocolate wafer on a plate. Pipe 24 little mounds (8 by 3) of cardamom cream filling onto the rectangle of dough. Place another layer of chocolate wafer on top and gently press. Repeat the same procedure for the second level and finally top with the decorated piece.
Serve at room temperature.
You could also use cocoa-flavored puff pastry instead.
I used Bob's Red Mill all-purpose gluten-free flour.
Xanthan gum is a fine powder used as a binder and emulsifier. I use it for consistency of the cream layer and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
Published By: on August 31, 2012.