|Preparation||Resting||Cooking||Start to finish|
|21 min.||1 hour 50 min.||30 min.||2 hours 41 min.|
|1||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).|
|2||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.
|3||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.|
|4||Spread 100 g raisins over the custard only.|
|5||This is the delicate moment, roll the dough "tightly" on itself...|
|6||... and stop when you don't see any more cream.|
|7||With a brush dipped in water, wet the crushed area all over.|
|8||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.
|9||After this time, cut the cylinder into slices of about 2 cm (0.8 inches).|
|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.
|11||Check that the welds (green arrow) are well closed, if it is not the case put a brush and water to stick well.|
|12||Put to grow in a tepid place during 1 h30 approximately, the slices double in volume.|
|13||Once well puffed, bake at 180°C (360°F) for about 30 minutes.|
Let cool on a rack.
|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).|