📝 About This Recipe
A cornerstone of the French boulangerie, Pain aux Raisins—also known as 'Escargot'—is a masterpiece of buttery, laminated dough and silky custard. This recipe features a crisp, honey-hued exterior that gives way to a tender, flaky crumb studded with plump, rum-soaked raisins. It is the ultimate morning indulgence, offering a sophisticated balance of textures and a nostalgic sweetness that defines the art of Viennoiserie.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (high protein for structure)
- 280 ml Whole Milk (cold, approximately 4°C)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (softened)
- 10 grams Instant Yeast
- 10 grams Fine Sea Salt
The Butter Block (Beurrage)
- 250 grams European-Style Butter (at least 82% fat content)
Crème Pâtissière Filling
- 250 ml Whole Milk
- 3 large Egg Yolks
- 50 grams Granulated Sugar
- 20 grams Cornstarch (sifted)
- 1 teaspoon Vanilla Bean Paste (or one vanilla pod)
The Fruit & Finish
- 150 grams Dark Raisins (soaked in warm water or rum)
- 1 large Egg (beaten with a splash of milk for egg wash)
- 1/4 cup Apricot Jam (strained and warmed for glazing)
👨🍳 Instructions
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1
Prepare the détrempe: Mix flour, sugar, salt, and yeast in a stand mixer. Add cold milk and softened butter, kneading with a hook attachment for 5-7 minutes until a smooth, elastic dough forms. Shape into a flat square, wrap in plastic, and refrigerate overnight.
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2
Create the butter block: Place the cold European butter between two sheets of parchment paper. Pound with a rolling pin and roll into a precise 18cm x 18cm square. Refrigerate for 20 minutes to ensure it is firm but pliable.
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3
Lamination (The Fold): Roll your chilled dough into a 20cm x 40cm rectangle. Place the butter block in the center and fold the dough flaps over it to meet in the middle, sealing the butter inside. Roll the dough out to a long rectangle and perform your first 'letter fold' (folding in thirds). Wrap and chill for 30 minutes. Repeat this rolling and folding process two more times for a total of three turns.
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4
Prepare the Crème Pâtissière: Whisk egg yolks, sugar, and cornstarch. Heat milk and vanilla until simmering, then slowly temper the egg mixture with the hot milk. Return to the pan and whisk constantly over medium heat until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
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5
Final Roll: Roll the laminated dough on a lightly floured surface into a large rectangle, approximately 30cm x 45cm and 4mm thick.
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6
Assemble: Spread a thin, even layer of the chilled pastry cream over the dough, leaving a 1-inch border at the top edge. Drain the soaked raisins and scatter them generously over the cream.
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7
The Roll: Starting from the long edge closest to you, roll the dough into a tight log. Brush the top border with a little water to seal the seam. Wrap the log in plastic and freeze for 15 minutes to make slicing easier.
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8
Slice: Using a very sharp serrated knife or unflavored dental floss, cut the log into 2cm thick slices. You should get about 12 beautiful spirals.
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9
Proof: Place the slices on parchment-lined baking sheets, leaving plenty of space between them. Cover loosely and let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in size and 'wobbly'.
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10
Bake: Preheat oven to 190°C (375°F). 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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11
Glaze: While still hot, brush the pastries with the warmed apricot jam to give them a professional, sticky shine. Let cool on a wire rack for at least 15 minutes before serving.
💡 Chef's Tips
Always use European-style butter with high fat content; standard butter has too much water, which can ruin the lamination layers. If the dough feels too soft or the butter starts to melt at any point, immediately put it back in the fridge for 20 minutes. Soak your raisins in dark rum or orange juice for at least 2 hours to ensure they stay plump and juicy during baking. When slicing the log, use a sawing motion with a serrated knife to avoid squashing the delicate layers you worked so hard to create. For the best proof, place a bowl of steaming water in the bottom of a cold oven and place your trays inside; it creates the perfect warm, humid environment.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for the classic Parisian breakfast experience. Pair with a glass of freshly squeezed orange juice to cut through the buttery richness. Dust lightly with powdered sugar just before serving for an extra touch of elegance. Accompany with a side of fresh seasonal berries to add a bright, tart contrast to the sweet custard.