Mini Gluten Free Pain Aux Raisins
Servings Prep Time
8small pastries 20minutes
Cook Time
30minutes
Servings Prep Time
8small pastries 20minutes
Cook Time
30minutes
Ingredients
Creme Patissiere
Instructions
Creme Patissiere
  1. Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
  2. Add the Plain and Cornflour and whisk
  3. Heat the milk in a saucepan until it starts to boil.
  4. Add the milk into the egg mix and whisk
  5. Add all of the ingredients back into the pan and heat allow to boil and become thick – stirring continuously
  6. Take the pan off the heat and add vanilla essence to taste
Pastry
  1. Preheat the oven to 220ºC/ 200ºC Fan/ Gas 7
  2. 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.
  3. Spread the creme patisserie evenly over the pastry and sprinkle over the raisins
  4. Put the short side closest to you and roll loosely away from yourself (into a swiss roll type shape)
  5. Using a floured bread knife cut the roll into 1-2 cm slices
  6. Place on a baking tray, leaving a little room around each one to grow/puff
  7. Brush with egg to ensure a crispy golden top
  8. 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.
  9. Once cooked remove from oven and allow to cool on a rack.
Recipe Notes

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.