Pain aux Raisins
Ingredients
- 1 batch laminated croissant dough (see Croissant recipe)
- 200 g pastry cream (crème pâtissière), cooled
- 150 g raisins, plumped in warm water or rum
- 1 egg, beaten, for egg wash
- apricot glaze, for finishing (optional)
Pain aux raisins takes the same laminated croissant dough and, instead of shaping it into crescents, spreads it with a thin layer of pastry cream, scatters it with raisins, and rolls it into a tight cylinder. Sliced into rounds and proofed, the spiral bakes up into a lightly caramelized, flaky pastry with pockets of custard and fruit running through every layer.
Method
Roll the laminated dough into a large, even rectangle, about 4mm thick.
Spread a thin, even layer of pastry cream over the dough, leaving a bare strip along one long edge.
Scatter the plumped raisins evenly over the cream.
Roll the dough tightly into a cylinder, starting from the filled edge and finishing at the bare strip to seal.
Slice the log into rounds about 2cm thick and place cut-side up on a lined tray.
Proof at warm room temperature until puffy, 1-2 hours.
Brush lightly with egg wash and bake at 190-200°C (375-400°F) for 15-20 minutes until golden.
Brush warm pastries with apricot glaze for shine, if using.
