Goat milk - Bokkenvlaai by The Soft Protest Digest

Recipe for the Bokkenvlaai

Ingrédients

— Dough: 150g of white spelt flour / 50g of wholegrain oat flour / 100g of goat butter/ghee / 1 egg yolk / 1 half eggshell /worth of water / 2tbsp of honey / 1 big pinch of salt
— Filling: 500ml of milk (goat) / 50g of young geitenkaas / 40g of white spelt flour / 20g of (homemade) potato starch / 4 egg yolks / 2 egg whites / 30g of rosemary / 3tbsp of honey
— Crumble: 2tbsp of pollen
— Jam: 200g of dried rosehip berries / 5tbsp of honey

Preparation

— Dough : 1. Mix the 2 flours with the salt in a mixing bowl. 2.Mix in the diced cold butter/ghee and break with the tip of your fingers until it turns into a coarse sand like texture. 3. Make a well in the center and pour in the egg yolk, the water and the honey. 4. Mix and form a ball, being careful to not overwork the dough. 5. Leave aside in the fridge.
— Pastry cream: 1. Warm the milk, honey, rosemary and cheese to a boil and stir, lower the heat and simmer for 5min. 2. Whip the egg yolks, flour and potato starch until it turns pale yellow. 3. Sieve the milk and leave to cool. 4. Pour in a few table spoons of the lukewarm milk in the egg yolk mixture and whip vigorously until smooth. 5. Incorporate to the rest of the milk, continuously stirring with a whisk, slowly increase the heat and cook until it reaches a custard consistency (keep in mind that when cooled, the cream will thicken even more). 6. Leave to cool to room temperature, covering the surface with clean film to prevent the formation of a dry skin.
— Soufflé cream: 1. Whip the egg whites to stiff picks. Carefully fold in the egg whites in 200g of the custard.
— Jam: Rehydrate the rose hip berries in 100ml of simmering water, stir in the honey. Reduce on low heat for about 30min or until it reaches a jam consistency.

How to build the vlaai
— Finely roll the dough and line in a 20cm wide pie tin. Trim the edges.
— Using a piping bag, fill in the pie with the pastry cream. Repeat the process with the soufflé cream before evenly scattering the pollen on top.
— Bake in a preheated 200°c oven for 15min, and for an additional 10min at 170°c
— Cut in equal size slices with a large knife covered with rosehip jam. Serve warm or cold.

Shopping list:
- EKOPLAZA: dry rosehips (Rozenbottel) 100g (Piramide, NL) | oat flour (Joannusmolen, NL) (| eggs (Ekoplaza, NL))
- Molen De VLIJT: spelt whole grain flour (NL)
- Molen De VRIENDSCHAP: oat whole grain flour (Germany)
- NOORDERMARKT (Amsterdam biologische markt): fresh rosemary (Ayme Philippe, Mas de Florent, 13150 Tarascon, laboiteaherbes.com, FR), honey & pollen (Honing van Koning, Vinkeveen, NL)
- RIDAMMERHOEVE goatfarm: young goat cheese, milk and butter, fresh eggs (Amsterdam, NL)
- ECOLOGISCHE BOERDERIJ DE BOTERBLOEM: homemade flower honey (NL)