Time: 2 ore più riposo
Difficulty: Media

Ingredients for 8 people
For the choux pastry
100 g of butter
100 g of water
130 g Gluten-free preparation Special for leavened dough Molino Dallagiovanna
5 whole eggs
For the cream
500 g of milk
5 egg yolks
100 g of sugar
20 g of gluten-free cornstarch
20 g potato starch
40 g Wild berries
The peel of an untreated lemon

Method
For gluten-free donuts: pour the water in a saucepan and bring it to almost boil, then add the butter and let it melt slowly. As soon as it is completely melted, add the mixture to the rain, stirring constantly with a spoon until you get a ball; cook until the dough is detached from the walls, stirring continuously for about 3-4 minutes. Remove from heat, let stand for 1-2 minutes (the dough should still be hot), then add one egg at a time, stirring everything with an electric mixer. Using a sac-à-poche with a striped nozzle, create circles and arrange them well spaced on a baking sheet lined with parchment paper; bake in the hot oven at 210 ° C for 15-20 minutes. Remove from the oven and allow to cool.

Prepare the custard:
Heat the milk and cream in a saucepan with half a vanilla bean and its seeds; whisk in a bowl, whisk the egg yolks and sugar then add the cornstarch and potato starch. With a pincer, remove the berry and pour the warmed milk onto the wire mixture, mixing with the whisk.
Return the mixture to the heat and stir continuously until the cream has thickened. Transfer the custard cream into a bowl and let it cool by storing it with a sheet of contact film. Take the ciabelline and fill them in the center with the cream, complete with the berries in the center and serve.