Ingredients
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Dough
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25 g fresh yeast
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1 tbsp sugar
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200 ml lukewarm milk
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350 g Schär Mix Pâtisserie
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1 tsp guar gum
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1/2 tsp salt
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1 sachet vanilla sugar
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1/2 limepeel
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1 egg
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65 g melted butter
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Cream
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250 ml milk
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1/2 vanilla pod
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3 egg yolks
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70 g sugar
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1/2 tsp salt
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30 g Schär Mix Pâtisserie
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Syrup
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200 ml water
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3 tsp sugar
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To dust
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icing sugarsifted
Directions
To get started with those gluten free vanilla trumpets, you’ll need the following ingredients:
Steps
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1
Done
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Combine the yeast, sugar and lukewarm milk in a measuring cup, letting it ferment for 10 minutes. Sift in the flour and guar gum in a large bowl, add the salt and vanilla sugar, stirring. Peel the lime, crack the egg and pour in the milk mixture, stirring with a wooden spoon. |
|
2
Done
|
Knead the dough until it starts to hold together, then pour in the melted butter. Sprinkle some more flour over the dough if too sticky, then transfer it onto a lightly floured work surface, kneading it until soft and smooth. Shape the dough into a ball, cover with cling film, leave in a warm place for 30 minutes. |
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3
Done
|
For the syrup, combine the boiling water with the sugar in a small bowl and stir. Sprinkle flour on the work surface and turn out half of the dough onto it, rolling it to a 3 mm thickness. Use a pizza cutter or knife to cut the dough into long ribbons of 10 cm. Roll the dough around metal cones, and transfer to a large baking tray lined with baking paper. |
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4
Done
|
Brush the trumpets with the sugar syrup and top with ground walnuts or almond flakes (optional). Set aside for 15 minutes to rise, then bake for 15-20 minutes, constantly turning them. |
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5
Done
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Heat the milk with the scraped vanilla pod in a saucepan. Separate 3 eggs. Whisk the yolks with the sugar and salt in a bowl, then incorporate the flour. Gradually fold this mixture in the saucepan, stirring constantly until a thick cream is formed. Let it cool and fill up the gluten free vanilla trumpets. Top with sifted icing sugar. |
