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250 ml milk
1 pinch of salt
120 g sugar
60 g butter
450 g flour
For the crumble
100 g butter
100 g sugar
125 g flour
1 packet of bourbon vanilla sugar
For the filling
2 packets of vanilla pudding powder
4 tablespoons sugar
650 ml milk
250 g crème fraîche
Preparation
First prepare the yeast dough for your pudding crumble. To do this, dissolve the yeast in the lukewarm milk. Then add the salt, sugar, melted butter and flour.
Then use the food processor or the dough hook on your mixer to knead all the ingredients into a smooth dough. Cover the dough with a tea towel and leave it to rise in a warm place for an hour.
You can use the rising time to prepare the crumble mixture. To do this, put all the ingredients in a bowl and roughly knead them together by hand.
As soon as the rising time is over, divide the yeast dough into ten equal parts. Form them into balls and press them flat on a baking tray lined with baking paper.
Then brush the coins with a little milk and then spread the crumble on top. Now cover the crumble coins with a tea towel and leave them to rise again for 30 minutes before baking them in a preheated oven at 170 degrees circulating air for about 15 minutes until golden brown.
Now you should use the second rising time to cook the vanilla pudding according to the instructions on the packet. To make it nice and firm, use only 800 ml of milk instead of a liter.
Put the pudding in a bowl to cool. Place a piece of cling film on the pudding to prevent a skin from forming.
As soon as the pudding and the crumbles have cooled sufficiently, stir the crème fraîche into the pudding with a whisk. Halve the crumbles with a bread knife.
Fill each crumble with two tablespoons of pudding. If you like, you can dust the pudding and crumbles with a little powdered sugar. Enjoy!