Gluten-free habosh

Procedure for puff pastry dough:

1. Mix warm water with sugar and yeast and leave to rise. Put the Bakery mix, prepared yeast, 30 g of butter in a bowl and, ideally, using a food processor with a whisk, make a soft and smooth dough. Wrap in cling film and put in the freezer to harden for 30 minutes.

2. On a work mat floured with rice flour, roll out the dough and grate 220 g of solid butter into the center so that the edges remain empty. Cover the butter on each side with dough, roll out and fold all 4 sides into a square. Put it in the freezer for about 15 minutes.

3. Roll out the dough again, fold it into a square. We will repeat the procedure 3 more times.

4. Divide the dough in half, roll out to the size of a baking sheet and prick with a fork. Bake on the opposite side of the baking sheet for 15 minutes at a temperature of 180 degrees.

5. Leave one part of the dough whole and cut the other half into squares.

Syrup and snow procedure:

1. Cook a slightly thick syrup of water and sugar on medium heat for about 15 minutes. Add lemon juice.

2. Beat the egg whites. Add crystal, vanillin sugar and spoonfuls of hot syrup while constantly whisking. If we have all the syrup in the snow, beat on the highest setting for another 5 minutes so that the cream is stiff.

3. Spread the cream on the dough and place the cut squares on top. We sugar them and cut them with a sharp knife dipped in water.