📝 About This Recipe
A cornerstone of the French boulangerie, Pain aux Raisins is a masterpiece of lamination, featuring buttery, flaky pastry coiled around a velvety vanilla custard and plump, rum-soaked raisins. Often referred to as 'Escargot' due to its charming snail-shell shape, this viennoiserie offers a sublime contrast between the crisp, caramelized outer edges and the tender, creamy center. Perfect for a leisurely Sunday brunch, these pastries bring the sophisticated aroma of a Parisian bakery directly into your kitchen.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread flour (high protein content is essential)
- 250 ml Whole milk (lukewarm, about 85°F)
- 10 grams Instant yeast
- 60 grams Granulated sugar
- 10 grams Fine sea salt
- 50 grams Unsalted butter (softened)
The Butter Block (Beurrage)
- 250 grams European-style butter (cold, at least 82% fat content)
Crème Pâtissière Filling
- 250 ml Whole milk
- 3 large Egg yolks
- 50 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoon Vanilla bean paste
The Raisins & Glaze
- 150 grams Dark raisins
- 3 tablespoons Dark rum or hot water (for soaking)
- 1/4 cup Apricot jam (strained for glazing)
- 1 Egg (beaten with a splash of milk for egg wash)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast. Add the warm milk and softened butter, kneading on low speed for 5-7 minutes until the dough is smooth and elastic. Shape into a flat square, wrap in plastic, and refrigerate for at least 2 hours or overnight.
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2
Prepare the butter block by placing the cold European butter between two sheets of parchment paper. Beat with a rolling pin to soften, then roll into a 7x7 inch square. Refrigerate for 20 minutes so it is firm but pliable.
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3
Make the pastry cream by whisking egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering, then slowly temper into the egg mixture. Return to heat and whisk constantly until thick. Cover with plastic wrap touching the surface and chill completely.
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4
Soak the raisins in rum or hot water for at least 30 minutes to plump them up, then drain and pat dry with a paper towel.
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5
Lamination: Roll your chilled dough into an 11x7 inch rectangle. Place the butter block on one side and fold the dough over it, sealing the edges tightly.
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6
Perform the first 'Single Turn': Roll the dough into a long rectangle (about 18 inches long), then fold it like a letter into thirds. Wrap and chill for 30 minutes. Repeat this process two more times for a total of three turns, chilling between each.
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7
On a lightly floured surface, roll the finished pastry dough into a large rectangle roughly 12x16 inches and 1/4 inch thick.
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8
Whisk the chilled pastry cream to loosen it, then spread an even layer across the dough, leaving a 1-inch border at the top edge.
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9
Sprinkle the soaked raisins evenly over the pastry cream. Starting from the long edge closest to you, roll the dough into a tight log. Seal the seam with a little water.
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10
Using a very sharp serrated knife or unflavored dental floss, cut the log into 12 even slices (about 1 inch thick). Place them on baking sheets lined with parchment paper, leaving plenty of space between each.
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11
Cover loosely and let proof in a warm, draft-free spot for 1.5 to 2 hours until doubled in size and 'wobbly' when the tray is shaken.
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12
Preheat your oven to 375°F (190°C). Gently brush the tops of the pastries with the egg wash, taking care not to let it drip down the laminated sides as this can 'glue' the layers shut.
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13
Bake for 20-25 minutes until deep golden brown. While baking, warm the apricot jam with a teaspoon of water.
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14
Immediately upon removing from the oven, brush the pastries with the warm apricot glaze for a professional shine and extra sweetness. Let cool on a wire rack for 15 minutes before serving.
💡 Chef's Tips
Ensure the butter and dough are at the same temperature/consistency during lamination; if the butter is too hard it will shatter, if too soft it will melt into the dough. Use a high-quality European butter with higher fat content for the distinct shatteringly-crisp layers. If the dough feels too elastic and keeps shrinking back while rolling, let it rest in the fridge for 10 minutes to relax the gluten. For the cleanest cuts, chill the rolled log in the freezer for 15 minutes before slicing. Don't underbake; the deep golden color is where the flavor and the 'crunch' reside.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for an authentic French breakfast experience. Pair with a glass of freshly squeezed orange juice to cut through the buttery richness. Accompany with a side of fresh seasonal berries or a dollop of crème fraîche. Enjoy as a 'Goûter' (afternoon snack) with a pot of Earl Grey tea.