Gluten-free puff pastry cream

Puff pastry dough procedure

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. Roll out the dough on a work surface floured with rice flour 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.
3. Put it in the freezer for about 15 minutes. Roll out the dough again, fold it into a square. We repeat the procedure 3 more times. Divide the dough in half, roll it out to the size of the sheet and prick it with a fork. Bake on the opposite side of the baking sheet for 15 minutes at a temperature of 180 degrees.

Filling procedure

1. Mix sugar, golden creams , egg yolks, rice flour in milk and cook the pudding.
2. Mix the butter and stiff egg whites into the hot pudding.
3. Apply the warm filling to the dough and let it cool.
4. Whip the whipped cream and apply it to the cooled filling.
5. Cut the second sheet of dough into squares and sprinkle with sugar.
6. We put it on top of the whipped cream and let it harden.
7. Trim the edges and cut into creams according to the squares on top.