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, the pleasures of my childhood. The technique of leafy puff pastry is a little longer and difficult than the brioche paste (recipe here), but I assure you that it is worth it. These breads with grapes find their aerial texture and their almost original taste. They did not survive children for a long time, so try the experience!
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 and eggs. Mix well.
- Add the dry ingredients and knead well (1 or 2 minutes, until the dough is homogeneous. Let the dough swell an hour and a half, under a cloth, in a warm place. I use my ninja for that Foodi depending on "from" until the dough has inflated (50 minutes).
- Meanwhile, prepare the pastry cream and courage butter.
- Cut the butter into 9 thin slices.
- Shape it in one square between 2 sheets of parchment paper and spread it with a roller to obtain a beautiful square of about 20 cm. Reserve in the refrigerator.
- After the lifting, spread the dough on parchment paper or on a floured work surface, in a long rectangle or in cross, wider than the butter square.
- Place the butter in the center and fold the dough on the butter to completely enclose it. Place a parchment paper on the dough and spread it into a long rectangle.
- Fold the dough into wallet (fold the two small sides to the middle, then fold in wallet, one on the other). Turn a quarter of a turn and put the dough in the refrigerator for 30 minutes.
- After 30 minutes, spread your dough again in a long rectangle and do the same folding. Reserve in the refrigerator.
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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 slightly floured surface (use rice flour).
- 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 tablespoon 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).
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