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.
31 K 5/5 (4 reviews)
2 hours 45 min.
Average
4 pieces
4 IngredientsLast modified on: November 27th 2022
For 4 pieces, you will need:
- 1
3.5 oz yeast-based flaky dough (for croissants) - 2
2.5 oz confectioner's custard (crème pâtissière, or french pastry cream) - 3
1.2 oz raisins - 4
1 tablespoon water
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 50 min.
Cooking: 30 min.
All in all: 2 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Roll out the cold 3.5 oz 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 2.5 oz 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 1.2 oz 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 | 120 RDI=50 % | 700 RDI=70 % | 360 RDI=50 % | 5,680 RDI=280 % | 23,790 RDI: 280 % |
| Per 100 g | 60 RDI=20 % | 320 RDI=30 % | 160 RDI=30 % | 2,580 RDI=130 % | 10,810 RDI: 130 % |
| Per piece | 30 RDI=10 % | 180 RDI=20 % | 90 RDI=10 % | 1,420 RDI=70 % | 5,950 RDI: 70 % |
How much will it cost?
- For 4 pieces : 0.85 €
- Per piece : 0.25 €
Change currency: 
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: Pistachio and goji pinwheels, Boulangère tart tatin with vine nectarines, Croissant dough apples, Mirlitons of Guipavas, Baker's apple soles, ... 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: Pear and lime meringue pie, Millefeuille, Almond cream or frangipane, Yvetot Douillons, Diplomat cream, ... See them all 19
Raisins
Like these other recipes: Moist cereal bars, Frozen nougat, You should not add raisins to recipes dry , Sweet pancake rolls from Brittany, Pains briochés aux raisins, ... See them all 20
Water
Like these other recipes: Poaching syrup, Special small breads, Quince and apple compote, Leavened bread, Potimarron (Japanese chestnut pumpkin) purée, ... See them all 136
Other recipes you may also like
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.February 21th 2011216 K 14.3 50 min.
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...February 21th 2011120 K3.7 25 min.
Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...December 29th 202461 K4.3 6 hours 50 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017523 K4.3 2 hours 40 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.February 21th 2011277 K3.8 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.