Pain aux Raisins – Raisin bread
Pain aux Raisins, often known as Raisin Bread in English, is a French pastry favorite that combines the light and fluffy texture of a croissant with the sweet taste of raisins and a swirl of crème pâtissière. This delightful treat is perfect for breakfast or as a snack with a cup of coffee or tea. To make Pain aux Raisins, you'll create a laminated dough similar to croissants, then roll it out and spread a layer of rich crème pâtissière (pastry cream) and sprinkle a generous amount of rum-soaked raisins over it. Once it's rolled into a log and sliced, each piece is baked until it puffs up and turns a golden brown color. It's a bit of an effort to prepare, but the result is a beautifully flaky pastry with a spiral of creamy, fruity sweetness that's utterly irresistible. Description by ChatGPT.
Dive into the art of French baking with this classic Pains aux Raisins recipe, brought to you by Boulangerie Pas à pas. Inspired by the renowned Johan Martin's signature book, this pastry combines the richness of butter with the sweetness of raisins, wrapped in a delicate, flaky crust. Though we'll switch out brioche for a PLF (Pâte Levée Feuilletée) base, the flavor and texture remain undeniably exquisite. Join us as we craft these irresistible pastries perfect for your next brunch or coffee break.
Ingredients:
For the PLF Base:
- 350 grams T45 flour
- 7 grams salt
- 35 grams sugar
- 5 grams honey
- 15 grams fresh yeast
- 100 grams water (cold, from the fridge)
- 70 grams whole milk
- 70 grams butter (softened)
For the Raisin Maceration:
- 200 grams water
- 100 grams sugar
- 50 grams amber rum
- 170 grams raisins
For the Pastry Cream:
- 20 grams egg yolks
- 20 grams sugar
- 9 grams cream powder (or cornstarch)
- 100 grams whole milk
- 5 grams butter
- Vanilla essence (a few drops)
Instructions:
1. Prep for the PLF Base:
- In a mixing bowl, combine cold water, whole milk, and all dry ingredients, including the butter. If your butter is soft, this should incorporate easily.
- Use the hook attachment on your mixer and start on the lowest setting for 4 minutes to combine. Then increase the speed to second gear and continue kneading for 7 minutes to develop the gluten.
- Once the dough is smooth and elastic, form it into a ball and then shape it into a "rugby ball" for easier rolling later.
- Cover the dough with reusable paper and let it rest at room temperature for 30 minutes. Transfer it to the coldest part of your fridge for 10 hours (or overnight).
2. Raisin Maceration:
- To make a syrup, boil 200 grams of water with 100 grams of sugar.
- As soon as it comes to a boil, add the amber rum and remove from heat.
- Place 170 grams of raisins in a bowl and pour the hot syrup over them.
- Cover the bowl with film and let the raisins macerate overnight at room temperature.
3. Pastry Cream:
- In a mixing bowl, combine egg yolks, sugar, and cream powder until pale.
- Add milk and place the mixture in the microwave on high heat for 5 minutes.
- After 5 minutes, stir the mixture. It should thicken into a cream.
- Stir in the butter into the hot cream and add a few drops of vanilla essence. Continue stirring until you have a smooth pastry cream.
- Transfer the cream to a smaller container and let cool.
4. Assembly and Baking:
- After resting, roll out your PLF dough to a thickness of about 3-5 mm and trim to a neat rectangle.
- Spread a layer of the cool pastry cream over the dough and evenly distribute the macerated raisins on top.
- Roll the dough into a log, ensuring the filling stays inside.
- Slice the log into pieces and place them on a baking tray lined with parchment paper.
- Cover loosely with film and let proof until doubled in size.
- Bake in a preheated oven (temperature and duration per your typical method for pastries of this type) until golden and puffed.
- Cool on a wire rack before serving.
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Prep Time: 40 minutes (plus 10 hours rest)
Cook Tim 20-25 minutes (depending on your oven)
Total Time:** 11 hours (approximately)
Equipment: Stand mixer with a hook attachment, rolling pin, microwave, saucepan, bowls, baking tray, parchment paper
Cooking Tips: Ensure the butter is at the right softness to integrate into the dough easily. For the pastry cream, make sure to keep stirring after microwaving to prevent lumps.
Servings: 12 Pain aux Raisins
Recipe attributed to Boulangerie Pas à pas, follow their delicious creations at https://www.youtube.com/c/BoulangeriePas%C3%A0pas
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