📝 About This Recipe
Known affectionately in France as 'Escargots' for their iconic spiral shape, Pain aux Raisins is a cornerstone of the French boulangerie. This exquisite viennoiserie combines buttery, flaky laminated dough with a silky layer of Crème Pâtissière and plump, rum-soaked raisins. Each bite offers a harmonious contrast between the crisp, golden exterior and the soft, custard-filled heart, making it the ultimate breakfast indulgence.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams All-purpose flour (high quality, preferably T55)
- 250 ml Whole milk (lukewarm, about 110°F)
- 60 grams Granulated sugar
- 60 grams Unsalted butter (softened)
- 10 grams Instant yeast (or 20g fresh yeast)
- 10 grams Fine sea salt
The Laminating Butter
- 250 grams European-style butter (cold, at least 82% fat content)
Crème Pâtissière (Custard Filing)
- 250 ml Whole milk
- 2 large Egg yolks
- 50 grams Granulated sugar
- 20 grams Cornstarch (sifted)
- 1 teaspoon Vanilla bean paste (or one vanilla bean pod)
The Filling and Glaze
- 150 grams Golden raisins (sultanas)
- 2 tablespoons Dark rum (mixed with hot water to soak)
- 1 large Egg (beaten with a splash of milk for egg wash)
- 100 grams Apricot jam (strained and warmed for glazing)
👨🍳 Instructions
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1
In a large bowl or stand mixer, combine flour, sugar, salt, and yeast. Gradually add lukewarm milk and softened butter, kneading for 8-10 minutes until the dough is smooth and elastic. Shape into a ball, wrap in plastic, and chill for 2 hours.
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2
While the dough chills, prepare the Crème Pâtissière. Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking constantly.
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3
Return the custard mixture to the saucepan over medium heat. Whisk vigorously until it thickens and boils. Remove from heat, transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until cold.
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4
Place the raisins in a small bowl with the rum and enough hot water to cover them. Let them soak for at least 30 minutes, then drain and pat dry thoroughly.
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5
Prepare the butter block by placing the cold butter between two sheets of parchment paper. Pound with a rolling pin and roll into a 7-inch (18cm) square. Keep it cool but pliable.
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6
Roll the chilled dough into an 11-inch square. Place the butter square diagonally in the center, fold the dough corners over the butter to seal it completely, like an envelope.
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7
Perform the first 'turn': Roll the dough into a long rectangle (about 18 inches long). Fold it in thirds like a letter. Rotate 90 degrees and repeat the rolling and folding. Wrap and chill for 1 hour.
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8
Perform a final turn (repeat step 7 once more), then chill the dough for another hour to relax the gluten.
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9
On a floured surface, roll the dough into a large rectangle (approx. 12x18 inches). Spread the cold Crème Pâtissière evenly over the dough, leaving a 1-inch border at the top long edge.
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10
Sprinkle the soaked raisins evenly over the custard. Brush the clean top border with a little water.
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11
Roll the dough tightly starting from the long edge closest to you. Once you have a log, use a very sharp knife or unflavored dental floss to cut 1-inch thick slices.
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12
Place the slices on baking sheets lined with parchment paper, leaving plenty of space between them. Flatten slightly with your palm. Cover loosely and proof in a warm spot for 1.5 to 2 hours until doubled in size.
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13
Preheat your oven to 400°F (200°C). Brush the tops of the pastries gently with egg wash. Bake for 18-22 minutes until deep golden brown and crisp.
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14
Immediately after removing from the oven, brush the pastries with the warmed apricot jam to give them a professional, sticky shine. Let cool on a wire rack.
💡 Chef's Tips
Always use high-fat European-style butter; the lower water content is crucial for those distinct, flaky layers. Keep your ingredients cold! If the butter melts into the dough during rolling, you lose the lamination. When cutting the log, use a sawing motion with a bread knife or use dental floss to avoid squishing the delicate layers. Don't rush the proofing; the pastries should look puffy and 'wobbly' before they go into the oven for the best texture. If the raisins are too wet, they will make the custard soggy, so ensure they are well-patted dry before spreading.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for a truly Parisian breakfast experience. Pair with a glass of freshly squeezed orange juice to cut through the buttery richness. Add a dusting of powdered sugar just before serving for extra sweetness. These are best enjoyed the day they are made, but can be refreshed in a 350°F oven for 5 minutes. Accompany with a side of fresh seasonal berries to add a bright, acidic contrast.