Pain aux Raisins

Name: Pain aux Raisins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: France
Ingredients: 1 puff pastry; 125 ml of milk; 2 tbsp of sugar; 1 tbsp of flour; 1 eggs; 1 tsp of vanilla extract; 75 g of raisins; 50 g of powdered sugar; 40 g of butter ((for glazing))

5,01 review

This pain aux raisins is puff pastry rolled up with pastry cream. 🍇 It is a classic French pastry that is best enjoyed warm, straight from the oven.

Total time: 40 min
Prep: 20 min
Cook: 20 min
Rest: 2 h
Difficulty: Medium
Per person: €0.81

By the CookinBreak team

Ingredients 9

pastries

Estimated cost €6.50

Equipment

Rolling pin
Pastry brush
Bowl
Saucepan
Whisk
Kitchen knife
Cutting board
Baking sheet

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Lightly grease a muffin pan or a baking sheet.

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Roll out the puff pastry on a lightly floured surface to form a large rectangle.

In a saucepan, heat the milk over medium heat until hot but not boiling.

In a small bowl, mix the sugar and flour. Add the egg and beat well.

Pour the sugar-flour-egg mixture into the saucepan with the hot milk, stirring constantly.

Keep stirring until the mixture thickens into a cream. Remove from the heat, add the vanilla extract and stir. Let cool.

Roll the puff pastry into a rectangle. Spread the cooled pastry cream over the dough and sprinkle with raisins.

Roll the dough up on itself to form a log. Cut the log into slices about 2 cm thick.

Arrange the slices in the muffin pan or on the baking sheet, spacing them slightly apart.

Using a pastry brush, lightly brush the slices with a little milk.

Bake in the preheated oven for about , until the pains aux raisins are golden and crisp.

If desired, dust the baked pains aux raisins with powdered sugar. Optionally, glaze the pastries with melted butter.

Let cool slightly before enjoying.

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Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs32 g51%
Fat12 g43%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌟 For an extra indulgent touch, you can dust the baked pain aux raisins with powdered sugar or brush them with a little melted butter. These finishing touches add a crisp texture and a deliciously sweet flavor to your pastries.🥖

Freezing : Can you freeze this recipe?

Yes

Freezes very well, baked or unbaked (without glazing). Up to 2 months in a freezer bag. Thaw, then reheat in the oven.

Storage : How long does it keep?

Keeps 1 to 2 days max in an airtight container at room temperature or 2-3 days in the fridge. Reheat to bring back the crispness.

Making ahead : Can you make it the day before?

Yes

The pastry cream can be made the day before (24h max in the fridge). The assembly can also be done the day before and the pastries baked the same morning.

Reheating : How do you reheat it?

Oven at 160°C for 5-7 minutes for a crisp finish. Air fryer works too, 3-4 minutes at 150°C. Microwave not recommended, it softens the pastry.

Variations

Soak the raisins in hot tea or a little rum before adding them.
Replace some of the raisins with chocolate chips.
Flavor the pastry cream with orange zest.

Mistakes to avoid

Spreading the cream while still warm: it melts the dough. Let it cool completely.
Cutting slices that are too thin: they unroll during baking. Aim for about 2 cm thick.
Baking in a lukewarm oven: the dough won't puff and flake. Preheat well to 180 °C.

Frequently asked questions

How do I make a successful pastry cream for pain aux raisins?

Heat the milk, mix the sugar, flour and egg, then pour in the hot milk while stirring constantly. Keep stirring over low heat until thickened, add the vanilla and let cool before spreading.

Do I need to soak the raisins?

It's optional but recommended: soaked in hot water, tea or a little rum, raisins are plumper and more flavorful. Drain them and pat them dry well before scattering them over the cream.

How do I cut clean slices?

Use a very sharp knife or a piece of string, and cut the roll into even slices about 2 cm thick without crushing the spiral. A roll chilled for a few minutes in the freezer cuts more cleanly.

Can I use a yeasted dough instead of puff pastry?

Yes, but it needs an extra rise. This version uses store-bought puff pastry, which is quicker and gives a crisp, golden pain aux raisins rather than a soft one like a milk bread roll.