Pain à la Crème Occitane

Background and History

Pain à la Crème Occitane is a delectable traditional pastry hailing from the Occitanie region in southern France. Known for its rich flavors and creamy texture, this pastry combines local culinary techniques with a touch of sophistication. The Occitanie region, historically known as Languedoc-Roussillon, is famous for its diverse gastronomy and rich heritage, which heavily influences the recipe of this pastry.

Historically, this dish has been served during festive occasions, family gatherings, and celebrations. The name itself represents the essence of Occitan cuisine, which prioritizes locally sourced ingredients and emphasizes traditional preparation methods. Pain à la Crème Occitane exemplifies the rich culture and culinary skills of the region, making it a beloved treat among locals and visitors alike.

Ingredients

• Flour - 2 cups
• Butter - 1 cup, softened
• Sugar - 1/2 cup
• Eggs - 3, large
• Milk - 1 cup
• Yeast - 1 packet
• Cream - 1 cup
• Vanilla extract - 1 teaspoon
• Salt - 1/2 teaspoon
• Almonds, sliced - 1/2 cup

Preparation

Step 1: Preparing the Dough

Start by activating the yeast. In a small bowl, combine the yeast with a few tablespoons of warm milk. Let it sit for about 5 minutes until it becomes frothy. In the meantime, sift the flour into a large mixing bowl, creating a well in the center.

Add the butter, sugar, and salt into the well and begin to mix them together. Gradually pour in the remainder of the milk and the frothy yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about an hour or until it has doubled in size.

Step 2: Preparing the Cream Filling

While the dough is rising, prepare the cream filling. In a separate bowl, mix the cream, eggs, and vanilla extract. Stir these ingredients together until they are well combined and smooth.

Step 3: Assembling the Pain à la Crème

After the dough has risen, preheat your oven to 180°C (350°F) and begin to shape the dough. Roll the dough out onto a floured surface into a rectangular shape. Spread the cream filling evenly over the dough, leaving a border around the edges.

Gently roll the dough from the longer side to create a spiral. Pinch the edges to secure the roll and place it onto a baking sheet lined with parchment paper.

Brush the top with beaten egg for a shiny finish and sprinkle with the sliced almonds.

Step 4: Baking

Place the pastry in the preheated oven and bake for 25-30 minutes. Use a cooking timer to ensure accurate timing. Check for a golden brown color on the top and a cooked center.

Once baked, remove the pastry from the oven and allow it to cool slightly before serving.

Enjoying Pain à la Crème Occitane

To serve, slice the pastry into pieces. It is best enjoyed warm, perhaps with a cup of freshly brewed coffee or tea. The soft, creamy interior combined with the crispy almond topping creates a delightful texture and flavor that echoes the rich culinary tradition of Occitanie.

Pain à la Crème Occitane is ideal for a quiet brunch or as a centerpiece for social gatherings. Its decadent taste will transport you to the warm, sunlit terraces of southern France, and hold true to its reputation as a timeless classic.