Time: 90 minuti + tempo di riposo
Difficulty: Difficile

Ingredients for 8/10 people
500 g Special bread and pizza without lactose gluten-free Molino dalla Giovanna
20 g of sunflower seed oil
100 g of water
6 g of salt up
300 g rice gluten-free rice drink
5 g of soy lecithin without gluten

For the dough
300 g of butter
50 g of gluten-free potato starch
For the cream
4 whole eggs
175 g of sugar
60 g of gluten-free cornstarch
380 g of fresh cream
120 g of whole milk
100 g of balsamic vinegar
6 tufts of currant
the ¼ lemon peel untreated
gluten-free potato starch for dusting
Gluten-free rice flour for dusting

Method
Pour into the planetary with its leaf hook, or by hand the gluten-free mix and add the soy lecithin gluten-free powder.
Dissolve the salt in the gluten-free rice drink and knead at medium speed for a few minutes, add the oil and complete the dough, you must obtain a softer and more elastic, smooth and homogeneous mixture.
Leave it to rest, covered with film, in a cool place for at least 30 minutes. Meanwhile, start preparing the dough. Extract the butter from the fridge, cut it into cubes and place it in the planetary with gluten-free potato starch: mix until obtaining a homogeneous mixture without lumps.
Transfer the dough obtained on a pastry board and reduce it into a square with a thickness of about 1 cm, placing it between two sheets of parchment paper and flattening it with the aid of a rolling pin, place the dough in the fridge for about 30 minutes.
Roll out the pastel: you will obtain a rectangle of about 50 cm in length in the middle of which you will place the dough, now ready, which will cover with the two longer edges of the pastel, making them fit together.
Fold the other two flaps, until the dough is closed on each side.
Always remember to flour the worktop and the dough to facilitate the drafting work.
Take a rolling pin and put pressure on the dough, so as to make the stick of butter more yielding. You can then begin to roll out the gluten-free dough, which will have to acquire a rectangular, regular shape. To do this, do not just roll it out moving the rolling pin back and forth, but keep it along the diagonal of your ideal rectangle, so as to enlarge the center
When you get a width of about 25 cm proceed with the folds. Fold the two sides in a book by overlapping them in the middle and resting one edge on the other.
Once your dough is ready, wrap it in the foil and put it in the fridge for at least 30 minutes. Now, pull out the dough, place it in front of you with the opening on the right and repeat the drafting and folding operation three times.
Take the puff pastry and sprinkle a pastry board with gluten-free flour and rice flour, roll it out with the help of a rolling pin up to a thickness of about 1 mm, cut out 3 rectangles; line the dripping pan with baking paper and put the gluten-free pastry rectangles; poured on three different pans and holes with the tines of a fork.
Dust the dough, with a fine knit strainer, with icing sugar, preheat the oven to 220 ° C and cook for about 15-20 minutes, the dough to be cooked must be golden and well crisp, proceed with cooking of the other two sheets always in the same way.

Meanwhile prepare the cream
Heat the cream and milk in a saucepan (without boiling it). Work the egg in a bowl with the sugar, vigorously banging the mixture with the electric whips, until it is light and fluffy; add the gluten-free cornstarch to the rain and keep on working. Pour in the milk, lemon zest, continuing to mix with the whips to avoid lumps (if necessary, pass the cream obtained with a sieve with thick meshes).
Transfer the cream into a large bowl, using a spatula, and stir until it has cooled; cover with kitchen film and let it rest in the fridge for 1 hour.
Take back the sheets of cooked puff pastry, place one on a tray, fill with a cream a sac à poche with the lined mouth, stuff the base with tufts of cream and cover with the other sheet up to form three layers.
Sprinkle with gluten-free icing sugar and place drops of balsamic vinegar on the edge of the plate, served with currants of currant.