Pains briochés aux raisins


Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
94,4834.8/5 for 24 ratings
Grade this recipe:

Last modified on: September 12th 2018

For 12 buns, you will need:

Change those ingredients for: 4 buns 6 buns 12 buns 24 buns 36 buns

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
47 min.1 hour 30 min.20 min.2 hours 37 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

1 or 2 days in an airtight tin.

Step by step recipe


Stage 1 - 10 min.
Pains briochés aux raisins : Photo of step #1
Prepare 100 g raisins and put to soak in the rum.

Stage 2 - 2 min.
Pains briochés aux raisins : Photo of step #2
Roll out 700 g Brioche dough into a large square 1/2 cm (1/4 inch) thick.

Stage 3 - 3 min.
Pains briochés aux raisins : Photo of step #3
Trim off the side of the square nearest to you with a large knife to give a straight edge.

Stage 4 - 5 min.
Pains briochés aux raisins : Photo of step #4
Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) evenly all over the dough. Use a palette-knife, if you have one, as it will make this easier.

Stage 5 - 3 min.
Pains briochés aux raisins : Photo of step #5
Spread the raisins evenly on top.

Stage 6 - 5 min.
Pains briochés aux raisins : Photo of step #6
Then roll the dough up.

This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.

Stage 7 - 3 min.
Pains briochés aux raisins : Photo of step #7
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.

Stage 8 - 30 min.
Pains briochés aux raisins : Photo of step #8
Place the roll with the seam underneath on a baking sheet and put in the freezer for 30 minutes.

This is to firm up the dough and make it easier to cut.

Stage 9 - 8 min.
Pains briochés aux raisins : Photo of step #9
After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.

Stage 10 - 3 min.
Pains briochés aux raisins : Photo of step #10
Arrange on the baking sheet with room between them, as they need room to expand.

Stage 11 - 5 min.
Pains briochés aux raisins : Photo of step #11
Glaze the tops...

Stage 12 - 1 hour
Pains briochés aux raisins : Photo of step #12
...and sides of the buns.

Cover with a plastic sheet and leave to rest for 2 hours.

plastic sheet

Stage 13 - 20 min.
Pains briochés aux raisins : Photo of step #13
After this, heat the oven to 240°C (460°F).

Glaze the buns again and bake for about 20 minutes.

Remarks

Those who like their buns even richer and sweeter add chocolate chips to the custard.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,010 Kcal or 4,229 Kj104 gr488 gr193 gr
51 %40 %46 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj6 gr30 gr12 gr
3 %2 %3 %2 %
Per buns
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj9 gr41 gr16 gr
4 %3 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Brioche royale, Eggs in brioche nests, Nanterre brioche, St Tropez tart, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Pear and chocolate tart with a hint of mint, Fraisier (French strawberry cake), Almond cream or frangipane, Strawberry tart, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Dublin fruit scones, Pecan fruit rolls , Frozen Nougat, Chocolate cereal bars, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Chinois, Pecan fruit rolls , Mini apricot and pistachio brioches, Diamond biscuits, Apple Pie, ... All

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