This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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 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 €
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: Mirlitons of Guipavas, Croissant dough apples, Boulangère tart tatin with vine nectarines, French croissants, 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: Yvetot Douillons, Puits d'amour, Pear verbena tarts, Strawberry Verveine Tart , Pear and lime meringue pie, ... See them all 19
Raisins
Like these other recipes: Benoîton, Indian rice pudding, Soft apple cookies, 3-fruit brioche loaf, Frozen nougat, ... See them all 20
Water
Like these other recipes: How to prepare endives , Chicken pie, New leavened bread, Langoustine sabayon tart, Pizza dough, ... See them all 139
Other recipes you may also like
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. August 3rd 2012281 K3.5 55 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version. June 19th 2013139 K 15 1 hour 45 min.
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving. June 3rd 201885 K5 1 hour 15 min.
Olive and pesto bread
This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top. October 24th 201785 K3.8 3 hours 60 min.
Polenta parmentier
This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta. March 20th 202426 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.