Time: 60 minuti più riposo
Difficulty: Media

Ingredients for 6 people
For leevitino
100 g mix Special large leavened flour Molino dal Giovanna gluten free
90 g water
6 g brewer's yeast
For the dough
300 g Special mix Large leavened Molino Dalla Giovanna gluten free
70 g of sugar
130 g butter
150 g lievitino see recipe
3 eggs
6 g fresh brewer's yeast
20 g water
20 g acacia honey
For the filling
250 g fresh cream
20 g sugar
100 g drops gluten-free chocolate
To brush
1 egg
40 g of milk
Gluten-free rice flour for dusting

Process
For the leevitino
Pour the gluten-free mix in a bowl and mix well with one hand, dissolve in a separate bowl the water together with the brewer's yeast, pour it into the bowl until smooth and creamy; put everything to rise for a couple of gold, taking care to cover it with the film.
Place the gluten-free mix in a bowl with the sugar, dissolve the yeast in the water with your finger, add to the mix without gluten and mix together. Add the previously prepared yeast, add the honey and start kneading, squeezing the dough with your hands, shell the eggs inside the dough and continue to squeeze the whole well.At this point add the butter into small pieces until it has absorbed all the fat well, without interrupting the processing, add the egg yolks and complete the whole.
Transfer the dough on a floured surface with gluten-free rice flour very fine in a cutting board and create a ball, let it rest for about 1 hour.
After the hour of the first rest, take the dough and with the help of a tarot cut the dough into pieces with a weight of 90 g, make small loaves and put them again to rise for about 60 minutes, in baking trays lined with parchment paper.
At the end of the second leavening, shell the remaining egg in a bowl together with the milk, beat well with the tines of a fork and brush the dough with a brush.
Heat the oven to 190 ° C and if it will have reached temperature, cook the hubris for about 15-20 minutes; in the meantime whip the cream with a spoonful of sugar, using electric whips, when it will be firm, put it inside a poched tipped pochette. Remove the hubs from the oven and let them cool on a perforated grate, after about 1 Now, half open them horizontally and stuff them with the cream and sprinkle the gluten-free chocolate drops over the cream.