Gluten-free shamrocks

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 with the help of 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. Roll out the dough and cut it into 2.5 cm strips with a rolling pin.

5. Roll into tubes on the champrole, place on a baking sheet lined with baking paper and brush with egg yolk.

6. Bake at 180°C for 15 minutes.

Filling procedure:

1. Beat the egg whites until stiff. Place over steam, add sugar one spoon at a time and mix for 15 minutes.

2. Set aside and fill a bag with a decorative tip.

3. Fill the inside from the center from one side and then from the other side.

4. Finally, sugar the top.