Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat.
It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
42 K 5/5 (4 reviews)
2 hours 45 min.
Average
2.50 €
12 pieces
4 IngredientsLast modified on: November 27th 2022
For 12 pieces, you will need:
- 1
300 g yeast-based flaky dough (for croissants) - 2
200 g confectioner's custard (crème pâtissière, or french pastry cream) - 3
100 g raisins - 4
3 tablespoons water - Total weight: 645 grams
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 50 min.
Cooking: 30 min.
All in all: 2 hours 45 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
Roll out the cold 300 g yeast-based flaky dough (for croissants) in front of you (take it out of the fridge at the last minute), to a thickness of 3 mm, into a large rectangle of about 30 x 40 cm (12 x 16 inches).
Stage 2 - ⌛ 2 min.
Roll out very thinly, 1 mm or less, the last 5 cm (2 inches) of the dough indicated by the blue arrow.
You are literally going to crush this part, to make it very very thin, don't worry about the puffiness there, it's a crush intended for later.
You are literally going to crush this part, to make it very very thin, don't worry about the puffiness there, it's a crush intended for later.
Stage 3 - ⌛ 3 min.
Spread with the metal spatula 200 g confectioner's custard (crème pâtissière, or french pastry cream) on the paste, stop you at the level of the last 5cm which you will have crushed in the preceding stage, and which must them be without cream.
Stage 4 - ⌛ 2 min.
Spread 100 g raisins over the custard only.
Stage 5 - ⌛ 2 min.
This is the delicate moment, roll the dough "tightly" on itself...
Stage 6
... and stop when you don't see any more cream.
Stage 7 - ⌛ 2 min.
With a brush dipped in water, wet the crushed area all over.
Stage 8 - ⌛ 20 min.
Finish rolling the dough, check that the seam with the wet dough is well done and leave it still, seam (or key) underneath.
You should obtain a nice, regular cylinder, put it on a baking sheet, wrap it, and put it in the freezer for 20 minutes (or 1 hour in the fridge) to cool it down.
You should obtain a nice, regular cylinder, put it on a baking sheet, wrap it, and put it in the freezer for 20 minutes (or 1 hour in the fridge) to cool it down.
Stage 9 - ⌛ 5 min.
After this time, cut the cylinder into slices of about 2 cm (0.8 inches).
Stage 10
Place the slices on several baking sheets with a sheet of baking paper.
Don't squeeze the slices too tightly, they will swell up.
Don't squeeze the slices too tightly, they will swell up.
Stage 11
Check that the welds (green arrow) are well closed, if it is not the case put a brush and water to stick well.
Stage 12 - ⌛ 1 hour 30 min.
Put to rise in a tepid place during 1 h30 approximately, the slices double in volume.
Stage 13 - ⌛ 30 min.
Stage 14
Note: If you want to make a "mini" version, it's exactly the same recipe, only the size of the dough cylinder changes, make a longer one with a smaller diameter (by at least half).
Remarks
As always with pastries, cold is your friend, if you feel that the dough is getting too soft and unmanageable, put everything on a plate for 15 minutes in the freezer, and pick up where you left off.
You will notice that we do not glaze the raisin breads, this is the exception in viennoiserie which is explained by the presence of pastry cream.
The quantities of custard and raisins are indicative, feel free to adapt to your taste.
Staying on the same principle, a roll of croissant dough and a cream, you can decline this recipe according to your desires by replacing the pastry cream by a pistachio or chocolate version, and/or the grapes by cranberries, goji berries, etc. Let your imagination run wild.
You will notice that we do not glaze the raisin breads, this is the exception in viennoiserie which is explained by the presence of pastry cream.
The quantities of custard and raisins are indicative, feel free to adapt to your taste.
Staying on the same principle, a roll of croissant dough and a cream, you can decline this recipe according to your desires by replacing the pastry cream by a pistachio or chocolate version, and/or the grapes by cranberries, goji berries, etc. Let your imagination run wild.
Keeping: To be enjoyed preferably during the day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 2,090 RDI=200 % | 1,060 RDI=160 % | 17,010 RDI=850 % | 71,210 RDI: 850 % |
| Per 100 g | 60 RDI=20 % | 320 RDI=30 % | 160 RDI=30 % | 2,640 RDI=130 % | 11,040 RDI: 130 % |
| Per piece | 30 RDI=10 % | 170 RDI=20 % | 90 RDI=10 % | 1,420 RDI=70 % | 5,930 RDI: 70 % |
How much will it cost?
- For 12 pieces : 2.50 €
- Per piece : 0.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: French croissants, Croissant dough apples, Baker's apple soles, Pistachio and goji pinwheels, Mirlitons of Guipavas, ... See them all 6
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Pear and lime meringue pie, Frangipane, Pear verbena tarts, Yvetot Douillons, ... See them all 19
Raisins
Like these other recipes: 3-fruit brioche loaf, Panettone, Benoîton, Little apple turnovers with almonds and raisins, Frozen nougat, ... See them all 20
Water
Like these other recipes: Benoîton, Du Barry soup, Italian hot chocolate , Fougasse with bacon and Comté, How to heat milk without it catching on the bottom of the pan, ... See them all 141
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