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!
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 30 g Caster Sugar
- 2 Egg Yolks
- 13 g Gluten Free Plain Flour
- 140 mL Milk
- 1 tsp Cornflour
- 1-2 Drops Vanilla Essence
- 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.