Do you miss European pastry? This is the best GF chocolate filled pastry.
  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield6 Pastries
  • Course
    • Dessert
  • Suitable for Diet
    • Gluten Free


  • 2 cups STODKIE Gluten Free Flour
  • 1/4 cup butter, room temperature
  • 2 tablespoons white sugar
  • 2/3 cup milk
  • 1/2 teaspoon almond extract
  • 2/3 cup confectioners’ sugar


  • 2 1/4 cups milk (or a plant based milk like coconut or almond)
  • 2 teaspoons vanilla
  • 2 tablespoons cocoa powder
  • 3 eggs yolks
  • 1 egg
  • 1/2 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 ounces bittersweet chocolate
  • 2 tablespoons butter, softened (or vegan butter)


Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine the gluten free flour, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
Place dough in a pastry bag. Squeeze dough out in a circle layering it on top of each layer onto the baking sheet, spacing the dough about 2 inches apart.

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.

Let cool and place the chocolate filling in the center of the danish. You can also use jam in place of chocolate. Sprinkle with powdered or confectioners sugar.


Add the milk and vanilla into a saucepan. Heat the milk over medium high heat and bring it to a boil.
While the milk is being heated, place the sugar, egg and yolks, cornstarch, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth mix. Place this egg mix on a towel or napkin (to prevent it from slipping), and then set it aside until the milk comes to a boil.
As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 2 – 5 minutes (depending on the heat level).
While whisking, let the custard release some bubbles (come to a boil gently). When the first bubbles break the surface, lower the heat to low and immediately add the bittersweet chocolate chips. Whisk until the chocolate is completely melted.
Remove from the heat and add the butter. Whisk in the butter, until that too is completely mixed into the custard.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
Use as needed after the chocolate pastry cream has been chilled. You may need to whisk the pastry cream to make it smooth again before use.
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