Time: 1 ora e 30 minuti
Difficulty: Media

Ingredients for choux paste

300 g of butter
300 g of water
300 g Special leavened pastries Molino dalla Giovanna
7-8 whole eggs
a pinch of salt

For the cream chantilly        

1 litre whole milk
200 g egg yolk
260 g of sugar
80 g gluten-free corn starch
500 g of fresh cream
20 g of sugar
100 g raspberries
Balsamic vinegar of Modena PGI
Powdered sugar

Time: 1 hour and 30 minutes
Difficulty level: Medium

Proceeding

For the cream puffs: pour the water and butter into a saucepan and bring it almost to boil then add a pinch of salt and melt slowly.
As soon as it is completely melted, add to rain the mix for cakes, stirring continuously with a whisk until you get a ball; cook until the dough will detach from the walls, stirring continuously for about 3-4 minutes. Remove from the heat, let it rest for 1-2 minutes inside the tank of a planetarium with the hook whip (the dough must be still hot), then add one egg at a time, wait for the previous one to be absorbed to the mass, mixing all at a sustained speed.
With a rubberized spatula, take the dough and put in a sac a poche with smooth tip diameter 8 cm, form with the dough of the balls and place them well spaced on a baking sheet lined with baking paper 40x60 cm; cook in the hot static oven at 210 º C for 15 minutes.
If it is cooked in a ventilated oven, lower the temperature to 190# .
Remove from the oven and leave to cool.
Meanwhile, prepare the cream: pour the milk in a saucepan and bring to about 85 º C. Meanwhile, work the egg yolks with electric whisk in a bowl with sugar; add the starch and continue to work until you get a foamy mixture. Pour the hot milk flush on the mixture, stirring constantly with a whip by hand, until all amalgamate.
Transfer the whole again in the saucepan, put on the fire and bring to 90 μc, until it will be thickened.
Turn off the heat and transfer the cream into a low and wide pan, level the surface and sprinkle with a little sugar. Cover with plastic wrap and leave to rest in the refrigerator for 40 minutes.
Pour the cream with the sugar in a bowl, whip it with electric whips until it is well firm, refrigerate until it is used.
At this point add the cream and cream in a bowl and mix with a whisk, until it forms a smooth and compact cream.
Fill each cream puff with the cream, add a raspberry and decorate with powdered sugar on top, to taste you can add drops of balsamic vinegar around the plate.