This gluten free Danish pastry is the real deal – perfectly flaky and buttery, with a wonderful lamination, and generously filled with vanilla pastry cream and plump, juicy sultanas. It has the characteristic swirl shape of a proper pain aux raisins with gorgeous caramelised edges. While it does require a few steps to make, it’s not overly complicated – and the end result is just incredibly delicious. You couldn’t possibly guess that it’s gluten free!
Servings10 pastries
INGREDIENTS
For vanilla pastry cream:
- 260 g (1 cup + 1 tbsp) whole milk
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 UK medium/US large egg yolks
- 75 g (⅓ cup + 1 tbsp) caster/superfine or granulated sugar
- 30 g (¼ cup) cornstarch (US)/cornflour (UK)
- 30 g (2 tbsp) unsalted butter, cubed
For gluten free Danish pastry:
- 10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)
- 120 g (½ cup) cold water (See Note 1.)
- 155 g (¾ cup + 3 tbsp) potato starch (You can also use an equal weight of arrowroot starch, cornstarch (US) or cornflour (UK), or tapioca starch.)
- 130 g (¾ cup + 1 tbsp) brown rice flour (finely milled), plus extra for flouring the surface (You can also use an equal weight of millet flour.)
- 25 g (3 tbsp) sorghum flour (You can also use an equal weight of buckwheat, white teff or gluten free oat flour.)
- 50 g (¼ cup) caster/superfine or granulated sugar
- 5 g (1 ¾ tsp) xanthan gum
- 5 g (1 tsp) salt
- 8 g (2 ½ tsp) instant yeast (If using active dried yeast, use 10g. Also see Note 2.)
- 100 g (⅓ cup + 1 ½ tbsp) whole milk, cold (See Note 1.)
- 2 UK medium/US large egg yolks, cold (See Note 1.)
- 200 g (1 ¾ sticks) cold unsalted butter (For the butter block.)
You will also need:
- 100 g (⅔ cup) sultanas or raisins
- 1 UK medium/US large egg, whisked (For glazing the pastries.)
