Indulgent breakfasts with these dead easy Mini Gluten Free Pain Aux Raisins.
This is traditionally made with a Croissant Dough which is a laminated, enriched, yeasted dough, however the idea of trying to make that yourself with as a gluten free version doesn’t bear thinking about. So instead of all that hassle I swapped this dough for Silly Yak Pastry, a delicious Ready to Roll Puff Pastry (currently only available in the Tesco chilled aisle).
I use half a pack of Silly Yak in this recipe to make 8 mini Gluten Free Pain aux Raisins – then I have the other half for something nice like a pie top!
Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Add the Plain and Cornflour and whisk
Heat the milk in a saucepan until it starts to boil.
Add the milk into the egg mix and whisk
Add all of the ingredients back into the pan and heat allow to boil and become thick - stirring continuously
Take the pan off the heat and add vanilla essence to taste
Preheat the oven to 220ºC/ 200ºC Fan/ Gas 7
Roll out the pastry to approx 1cm in depth. Make sure you flour the rolling pin and board well as the pastry can be sticky.
Spread the creme patisserie evenly over the pastry and sprinkle over the raisins
Put the short side closest to you and roll loosely away from yourself (into a swiss roll type shape)
Using a floured bread knife cut the roll into 1-2 cm slices
Place on a baking tray, leaving a little room around each one to grow/puff
Brush with egg to ensure a crispy golden top
Cook in the oven for 10-15 minutes until golden and puffed - try to avoid opening the oven door during cooking as this will mean the layers in the pastry will puff less.
Once cooked remove from oven and allow to cool on a rack.
For a bit of extra sweetness you can glaze with apricot jam once cooked: warm apricot jam with a little water in a pan. As you take the pastries from the oven, brush with the jam and transfer to a wire rack to cool.