Pain aux Raisins

Prep time: 45 minutes

Cook time: 20 minutes

Total time: ~24 hours

Servings: 10 pastries

Country of Origin

France

Description

A spiral-shaped laminated pastry filled with a layer of smooth pastry cream (crème pâtissière) and plump, rum-soaked raisins. It is a sweet, indulgent breakfast staple.

Presentation & How It's Eaten

Serve warm, perhaps glazed with a simple sugar syrup to make it shine.

Ingredients

• 1 batch of Croissant dough (see above)

• 200ml pastry cream

• 100g raisins (soaked in rum)

Step-by-Step Directions

1. Prepare: After the final lamination of your croissant dough, roll it into a large rectangle.

2. Fill: Spread a thin layer of pastry cream and scatter the soaked raisins across the dough.

3. Roll and Cut: Roll tightly into a long log. Cut into 1-inch thick slices.

4. Proof and Bake: Proof for 2 hours. Bake at 200°C (400°F) for 20 minutes.

Optional

• Apricot Glaze: Brush with warm apricot jam for a glossy, fruity finish.

Cooking Tips

• Rum Soaking: Soak the raisins in dark rum overnight to allow them to plump up and infuse the pastry with extra flavor.

Nutrition Facts

(Estimated per serving)

• Calories: ~360 kcal

• Total Fat: 19g

• Saturated Fat: 11g

• Cholesterol: 80mg

• Sodium: ~280mg

• Total Carbohydrates: 42g

• Dietary Fiber: 1g

• Sugars: 18g

• Protein: 6g