Our Research and Development Team have out done themselves with this one.
Our reduced sugar custard crown is a fresh, crispy pastry filled with datelicious custard cream and finished with a sprinkle of chopped almonds.
250g strong white flour
250g plain white flour
1 tsp salt
7g fast acting yeast
15g golden date juice concentrate
1 large egg
250g unsalted salted butter
1 tsp vanilla paste
20g clear date juice concentrate
2 egg yolks
Chopped up almond nuts. (or any nut of your choice)
- Pre-heat oven to 1800C / 1600C Fan Gas mark 4, and line a baking tray with parchment.
- First make the dough. Mix the flours and salt and put into mixing bowl making a well in the centre. Sprinkle on the yeast.
- Soften the butter with the date paste over a gentle heat and add the cold milk and egg ensuring the mix is lukewarm before adding to the centreof the bowl.
- Mix using a dough hook for 5-10 minutes until a smooth dough is obtained.
- Knead for 1 minute on a floured surface before returning to the clean oiled bowl. Cover with oiled cling film and leave in a warm place to rise for about 1 hour until doubled in size
- Whilst the dough is proving, make the custard. Heat the milk in a pan and remove from the heat once boiled. In a separate bowl whisk together the egg, date juice concentrate, cornflourand vanilla. Slowly whisk in a little of the warm milk. Whisk in the remaining milk and return to the pan. Heat and whisk the custard until it is thick. Pass through a sieve into a clean bowl and stir in the butter. Leave to cool covered in clingfilm to prevent a skin forming.
- Roll out the dough to a rectangle about 1cm thick. Cut the butter into 8 slices and lay over 2/3rds of the dough. Fold the unbuttered dough over 1/3rdf the buttered dough and the other buttered 1/3rd over again. Seal the edges.
- Roll out the dough to incorporate the butter and fold into 1/3rds again. Turn at a 90 degreeangle and roll and fold again. Repeat this rolling and folding 3 times and chill 15 minutes in between.
- Divide the dough into 9 pieces and roll each into a circle. Put a spoonful of custard in the centreof each circle and roll up the sides to create a ridge around the custard
- Leave to rise for about 30 minutes until puffed up and doubled in size.
- Brush with egg glaze and pinch any loose edges together. Bake for 20 mins until golden in colour.
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