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.
99,7954.8/5 for 24 ratings
Grade this recipe: Last modified on: September 12th 2018
For 12 buns, you will need:
- 0
100 ml raisins - 1
6 tablespoons rum - 2
700 ml Brioche dough - 3
700 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 4
20 ml 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 100 ml raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 700 ml 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 ml 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 |
| 1,010 Kcal or 4,229 Kj | 104 gr | 495 gr | 193 gr |
| 51 % | 40 % | 47 % | 29 % |
| 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 12 buns : 7.49 €
- Per buns : 0.62 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Morteau sausage rolled brioche, Brioche galette, 3-fruit brioche loaf, Brioche royale, ... 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: Peach and green tea tart, Yvetot Douillons, Chinois, Fraisier (French strawberry cake), Diplomat cream, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Cramique, 3-fruit brioche loaf, Pecan fruit rolls , Chocolate cereal bars, Dublin fruit scones, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Ham "friand" pie, Flaky brownie brioche, Cochelin d'Evreux, Diamond biscuits, ... All |
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