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.
118K 27 4.7
Last modified on: September 12th 2018
Keywords for this recipe: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
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:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Prepare 100 g raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 700 g Brioche dough into a large square 1/2 cm (1/4 inch) thick.
Stage 3 - 3 min.
Trim off the side of the square nearest to you with a large knife to give a straight edge.
Stage 4 - 5 min.
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.
Spread the raisins evenly on top.
Stage 6 - 5 min.
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.
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.
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
Stage 8 - 30 min.
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.
This is to firm up the dough and make it easier to cut.
Stage 9 - 8 min.
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.
Arrange on the baking sheet with room between them, as they need room to expand.
Stage 11 - 5 min.
Glaze the tops...
Stage 12 - 1 hour
Stage 13 - 20 min.
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 |
| 1,031 Kcal or 4,317 Kj | 111 gr | 516 gr | 207 gr |
| 52 % | 43 % | 49 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 64 Kcal or 268 Kj | 7 gr | 32 gr | 13 gr |
| 3 % | 3 % | 3 % | 2 % |
| Per buns | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 86 Kcal or 360 Kj | 9 gr | 43 gr | 17 gr |
| 4 % | 4 % | 4 % | 3 % |
How much will it cost?
- For 12 buns : 7.49 €
- Per buns : 0.62 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Agen prune cake, Brioche royale, Brioche feuilletée (flaky brioche), St Tropez tart, Brioche Tatin, ... 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: Strawberry Verveine Tart , Pistachio cream, Fraisier (French strawberry cake), Peach and green tea tart, Chinois, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Cramique, Tyrolean apple crumble, 3-fruit brioche loaf, Panettone, Frozen Nougat, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Smart plum tart, Old style brioche, Chicken pie, Cochelin d'Evreux, ... All |
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