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...
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
153 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
7.50 €
12 buns
5 IngredientsLast modified on: September 12th 2018
For 12 buns, you will need:
- 1
100 g raisins - 2
6 tablespoons rum - 3
700 g brioche dough - 4
700 g confectioner's custard (crème pâtissière, or french pastry cream) - 5
20 g beaten egg - Total weight: 1,610 grams
Times for this recipe
Preparation: 50 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 40 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 - ⌛ 10 min.
Prepare 100 g raisins and put to soak in the rum.
Stage 2 - ⌛ 2 min.
Roll out 700 g brioche dough into a large square 1/2 cm (1/4 inch) thick.
Stage 3 - ⌛ 3 min.
Trim off the side of the square nearest to you with a large knife to give a straight edge.
Stage 4 - ⌛ 5 min.
Spread 700 g confectioner's custard (crème pâtissière, or french pastry cream) evenly all over the dough. Use a palette-knife, if you have one, as it will make this easier.
Stage 5 - ⌛ 3 min.
Spread the raisins evenly on top.
Stage 6 - ⌛ 5 min.
Then roll the dough up.
This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.
This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.
Stage 7 - ⌛ 3 min.
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
Stage 8 - ⌛ 30 min.
Place the roll with the seam underneath on a baking sheet and put in the freezer for 30 minutes.
This is to firm up the dough and make it easier to cut.
This is to firm up the dough and make it easier to cut.
Stage 9 - ⌛ 8 min.
After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.
Stage 10 - ⌛ 3 min.
Arrange on the baking sheet with room between them, as they need room to expand.
Stage 11 - ⌛ 5 min.
Glaze the tops...
Stage 12 - ⌛ 1 hour
Stage 13 - ⌛ 20 min.
Remarks
Those who like their buns even richer and sweeter add chocolate chips to the custard.
Keeping: 1 or 2 days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,070 RDI=410 % | 4,640 RDI=440 % | 2,120 RDI=320 % | 4,700 RDI=240 % | 19,700 RDI: 240 % |
| Per 100 g | 70 RDI=30 % | 290 RDI=30 % | 130 RDI=20 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per buns | 90 RDI=30 % | 390 RDI=40 % | 180 RDI=30 % | 390 RDI=20 % | 1,640 RDI: 20 % |
How much will it cost?
- For 12 buns : 7.60 €
- Per buns : 0.65 €
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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Apple and Blackcurrant Brioche Pies, Brioche feuilletée (flaky brioche), Mini apricot and pistachio brioches, St Tropez tart, ... See them all 13
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Pear and chocolate tart with a hint of mint, Fraisier (French strawberry cake), Raisin breads (pains aux raisins), Millefeuille, ... See them all 19
Raisins
Like these other recipes: Panettone, Chocolate cereal bars, Moist cereal bars, You should not add raisins to recipes dry , Cramique, ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Milk rolls, 3-fruit brioche loaf, New Zealand pies, Eggs in brioche nests, ... See them all 80
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011378 K4.3 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017432 K3.5 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025485 K 25 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010306 K 14.2 15 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011195 K4.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
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.