Breads with grapes , well known to French pastry, are delicious spiral -shaped pastries, traditionally combining a raised puff pastry, pastry cream and raisins. At the time, it was really my favorite pastry. But since the cessation of gluten, I was private. I found in this gluten -free version, although the texture is brioche, the pleasures of my childhood. The technique of the raised puff pastry is a little longer and difficult (but you can find the recipe here), so I preferred to make a brioche paste but I assure you that it is worth it. These breads with grapes find their aerial texture and their almost original taste. In any case, they liked the whole family, so try the experience!
“Make delicious gluten -free grapes with this traditional recipe revisited.”
Ingredients
For the puff pastry raised
For the pastry cream
For grapes
Preparation
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1- Soak the grapes and prepare the dough
- Soak the grapes in rum and/or in lukewarm water. Reserve
- Mix psyllium, and if used, chia and linen, with water. They will form a gel in a few minutes. Reserve
- Mix all dry ingredients (flours, starch, guar or xanthan gum (if used), bicarbonate, sugar and salt).
- Crumble the yeast in warm milk.
- In the bowl of your food processor, put psyllium, diluted yeast, milk with yeast, butter in pieces and eggs. Mix well.
- Add the dry ingredients and knead well (1 or 2 minutes, until the dough is homogeneous (it will remain very soft). Let the dough swell an hour and a half, under a cloth, in a warm place. 'Use my ninja food for this: I transfer the dough to a bowl that I put in the ninja, depending on "from", until the dough has swollen (about 50 minutes).
- Meanwhile, prepare the pastry cream.
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2- Prepare the pastry cream
- In a bowl, whisk the egg and the egg yolk with the sugar until the mixture whitens.
- Add the cornstarch and mix well.
- In a saucepan, bring the milk to a boil with the vanilla extract.
- Gradually pour the hot milk over the egg-succre-fucked mixture, while whisking to avoid lumps.
- Put everything back in the pan and heat over low heat, stirring constantly until the cream thickens (a few minutes).
- Transfer the cream to a bowl, cover with cling film on contact and let cool.
- With an expert cook, put all the ingredients in the bowl and cook in expert mode, speed, temperature 95 degrees, for 12 minutes.
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3- Shape the grape breads
- Spread the raised dough in a large rectangle on a well floured surface (use rice flour). I spread this with my hands or a spatula because it is quite soft.
- Spread a uniform layer of pastry cream on the dough, then sprinkle with raisins.
- Roll the dough (side of the width) in a tight sausage. Put in the freezer for 30 minutes to facilitate cutting.
- Then cut slices 2 to 3 cm thick.
- Place the slices on a baking sheet covered with baking paper, leaving a little space between them.
- Let rise for 30 to 40 minutes.
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4- Cooking grape breads
- Preheat the oven to 180°C.
- Brush the breads with grapes with a beaten egg mixed with a spoon of milk for gilding.
- Bake for 20 to 25 minutes, until golden and well cooked.
- If you want to get a shiny touch, brush the buns with grapes with a sugar syrup as soon as they come out of the oven (mix 2 tablespoons of sugar with 2 tablespoons of water and heat until dissolution).
