Time: 60 minuti
Difficulty: Facile

Ingredients for about 850 of pastry
140 g of butter
200 g of gluten-free powdered sugar
70 g gluten-free corn starch
80 g of gluten-free potato starch
190 g fine gluten-free rice flour
2 whole eggs
2 egg yolks
1 g of salt up
2 g of vanilla
7 g guar gum gluten-free
For the Cream
600 g of whole milk
400 g of fresh cream
280 g egg yolk
200 g very fine cut sugar
70 g starch of gluten free diet
200 g fresh cream with 35% fat mass

To decorate
10 strawberries
200 g grains of hazelnuts without gluten
20 tablets of 74% dark chocolate without gluten
gluten-free icing sugar

Method

Arrange the gluten-free butter and icing sugar in the planetary with the leaf hook and mix, when the two elements have been totally absorbed add the powders and gluten-free guar gum, add the eggs, at this point form a ball and cover it with some film, put it in the fridge at rest for about 3 hours.

Meanwhile prepare the cream:

Pour the milk and the first part of the cream into a saucepan and bring to about 85 ° C. Work the yolks with electric whips in a bowl with sugar; add the starch and continue to work until you get a frothy mixture. Pour the mixture flush

hot milk and cream, stirring constantly with a whisk by hand, to mix everything.

Transfer the mixture back into the saucepan, place it on the heat and bring it to 90 ° C until it thickens.

Pour the cream with the sugar in a bowl, whip with electric whisk until it is firm, put it in the fridge until it is used.

At this