Gluten Free Cream Filled Provençal Pastries
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 10 min.
Preparation
ready in 6 h. 10 min.
Ready in
Ingredients
for
30
- For the pastries
- 2 ¼ cups gluten-free bread flour
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- ¼ cup superfine caster sugar (plus extra for sprinkling)
- ¼ oz quick-rising active dry yeast
- 1 unwaxed lemon (finely grated zest)
- 1 pinch salt
- 1 cup warm milk
- 3 large eggs
- ¼ cup unsalted butter (cut into 4 pieces)
- vegetable oil (for deep frying)
- For the filling
- 2 cups milk
- 6 large egg yolks
- 1 tsp vanilla extract
- ¾ cup caster sugar
- 2 ½ Tbsps Corn starch
- To decorate
- chopped Candied fruit
- raisins
- chopped, toasted almonds
Preparation steps
1.
For the pastries: line 2 large baking trays with non-stick baking paper.
2.
Stir together the flours, sugar, yeast, zest and salt in a mixing bowl.
3.
Make a well in the centre and pour in the warm milk. Work together the milk and the dry ingredients with your fingers.
4.
Add the eggs all at once and work to a dough.
5.
Gradually add the butter, one piece at a time, working each piece of butter into the dough before adding the next.
6.
Knead the dough for 10-15 minutes on a lightly floured surface until smooth. Put into an oiled bowl, cover with cling film and leave to rise in a warm place for 1 1/2-2 hours until doubled in volume,
7.
Roll the dough out to a thickness of about 1cm| 1/2". Cut into rounds using a 7cm|3" cookie cutter Gather up the trimmings, knead quickly and return to the bowl. Cover the bowl and leave to rise in a warm place for about 30 minutes until doubled in volume. Roll out and cut out rounds as before.
8.
Place the rounds on a the baking trays, cover with a sheet of oiled cling film and leave to rise in a warm place for 1 1/2-2 hours until doubled in volume.
9.
Heat the oil in a large heavy-based pan.
10.
Fry 4-6 rounds at a time for 3-5 minutes, until golden on both sides. Remove from the pan and drain on absorbent kitchen paper. Immediately roll in caster sugar until evenly coated.
11.
For the filling: heat the milk in a pan just to a boil. Remove from the heat.
12.
Whisk together the egg yolks, vanilla and sugar until thick and pale. Add the cornflour and whisk to combine.
13.
Gradually, in a steady stream, add the hot milk to the egg mixture; whisking constantly until well combined.
14.
Return the mixture to the pan and cook over a medium heat, whisking constantly, until thickened.
15.
Remove from the heat and strain through a sieve into a bowl. Cover the surface directly with cling film to prevent a skin from forming while cooling. Leave to cool, then chill.
16.
Cut the pastries in half and invert one half onto a plate. Invert the remaining halves on top.
17.
Whisk the filling again and spoon or pipe on top of the pastries.
18.
Decorate with candied peel, raisins and almonds.
