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.
15K 3 5
Last modified on: November 27th 2022
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour 50 min. | 30 min. | 2 hours 41 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 - 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 grow 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,621 Kcal or 6,787 Kj | 36 gr | 245 gr | 89 gr |
| 81 % | 14 % | 23 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 251 Kcal or 1,051 Kj | 6 gr | 38 gr | 14 gr |
| 13 % | 2 % | 4 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 135 Kcal or 565 Kj | 3 gr | 20 gr | 7 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 12 pieces : 2.46 €
- Per piece : 0.21 €
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, Pistachio and goji pinwheels, French croissants, ... 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: Almond cream or frangipane, Pear and chocolate tart with a hint of mint, Paris-Brest, Saint Honoré cake, Fraisier (French strawberry cake), ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Chocolate mendiants, You should not add raisins to recipes dry , Kugelhof for Nanou, Soft apple cookies, Moist cereal bars, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Leek and potato soup, Lumberjack turnovers, Turnip and Jerusalem artichoke soup, Classic French white bread, ... All |
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