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.
96,5144.8/5 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 |
| 3,376 Kcal or 14,135 Kj | 776 gr | 3,750 gr | 1,726 gr |
| 169 % | 298 % | 354 % | 262 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 210 Kcal or 879 Kj | 48 gr | 233 gr | 107 gr |
| 10 % | 19 % | 22 % | 16 % |
| Per buns | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 281 Kcal or 1,176 Kj | 65 gr | 313 gr | 144 gr |
| 14 % | 25 % | 29 % | 22 % |
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: Nanterre brioche, Brioche royale, Mini apricot and pistachio brioches, Eggs in brioche nests, Brioche feuilletée (flaky brioche), ... 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: Diplomat cream, Fraisier (French strawberry cake), Saint Honoré cake, Pear and lime meringue pie, Chinois, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Moist cereal bars, Chocolate cereal bars, Little apple turnovers with almonds and raisins, Benoîton, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Chicken and mushroom pie, How to seal a terrine or casserole dish, Brioche Tatin, St Tropez tart, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.75,1915/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,8024.0/5 for 20 ratings 1 hour 11 min.
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".75,6894.2/5 for 19 ratings 1 hour 14 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.74,069 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question