Reduced Sugar Custard Crown

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 

250ml milk

1 large egg

250g unsalted salted butter


250ml milk

1 tsp vanilla paste

20g clear date juice concentrate

2 egg yolks

20g cornflour

20g butter


Chopped up almond nuts. (or any nut of your choice)


  1. Pre-heat oven to 1800C / 1600C Fan Gas mark 4, and line a baking tray with parchment.
  2. First make the dough. Mix the flours and salt and put into mixing bowl making a well in the centre. Sprinkle on the yeast.
  3. 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.
  4. Mix using a dough hook for 5-10 minutes until a smooth dough is obtained.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. Leave to rise for about 30 minutes until puffed up and doubled in size.
  11. Brush with egg glaze and pinch any loose edges together. Bake for 20 mins until golden in colour.

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