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.
100,1744.8/5 for 24 ratings
Grade this recipe: Last modified on: September 12th 2018
For 6 buns, you will need:
- 0
1.8 oz raisins - 1
3 tablespoons rum - 2
12.3 oz Brioche dough - 3
12.3 oz Confectioner's custard (Crème pâtissière, or French pastry cream) - 4
0.4 oz beaten egg
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 47 min. | 1 hour 30 min. | 20 min. | 2 hours 37 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in an airtight tin.Step by step recipe
Stage 1 - 10 min.
Prepare 1.8 oz raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 12.3 oz 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 12.3 oz 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 505 Kcal or 2,114 Kj | 52 gr | 248 gr | 97 gr |
| 25 % | 20 % | 23 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 63 Kcal or 264 Kj | 6 gr | 31 gr | 12 gr |
| 3 % | 2 % | 3 % | 2 % |
| Per buns | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 84 Kcal or 352 Kj | 9 gr | 41 gr | 16 gr |
| 4 % | 3 % | 4 % | 2 % |
How much will it cost?
- For 6 buns : 3.74 €
- Per buns : 0.62 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Peach and green tea tart, Strawberry tart, Paris-Brest, Chinois, ... All |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Flaky chocolate brioche, Eggs in brioche nests, Brioche galette, Apple and Blackcurrant Brioche Pies, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Frozen Nougat, Dublin fruit scones, Chocolate cereal bars, Benoîton, Cramique, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Gisèle's Pasties, "Psychedelic" sandwich bread, Chocolate rolls (petits pains), Caramelised apple pie, ... All |
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