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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.

111K 27 4.7

Last modified on: September 12^th 2018

Keywords for this recipe:Pastries Brioche Custard cream Dry grape

For 12 buns, you will need:

1 100 g raisins
2 6 tablespoons rum
3 700 g Brioche dough
4 700 g Confectioner's custard (Crème pâtissière, or French pastry cream)
5 20 g beaten egg
Total weight: 1,610 grams

Change these quantities to make: 4 buns 6 buns 12 buns 24 buns 36 buns

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
47 min.	1 hour 30 min.	20 min.	2 hours 37 min.

At what time:

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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.

Keeping

1 or 2 days in an airtight tin.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,010 Kcal or 4,229 Kj	104 gr	495 gr	193 gr
51 %	40 %	47 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
63 Kcal or 264 Kj	6 gr	31 gr	12 gr
3 %	2 %	3 %	2 %

Per buns
Energetic value	Proteins	Carbohydrates	Fats
84 Kcal or 352 Kj	9 gr	41 gr	16 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?

For 12 buns : 7.49 €
Per buns : 0.62 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Brioche feuilletée (flaky brioche), Brioche Tatin, Brioche royale, Brioche galette, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Strawberry Verveine Tart , Diplomat cream, Chinois, St Tropez tart, ... All
	Raisins: You can check-out other recipes which use it, like for example: Cramique, Panettone, Kugelhof for Nanou, Tyrolean apple crumble, Soft apple cookies, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Small foie gras pasties, Gâteau Basque , Chestnut moelleux, Caramelised apple pie, ... All

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