Pain aux raisins: Difference between revisions

Latest revision as of 12:08, 15 February 2025

Pain aux raisins[edit]

Pain aux raisins is a popular French pastry that is enjoyed as a breakfast item or a snack. It is known for its spiral shape, sweet flavor, and the combination of raisins and pastry cream within a flaky pastry dough.

Ingredients[edit]

The main ingredients used in making pain aux raisins include:

Preparation[edit]

The preparation of pain aux raisins involves several steps:

1. Dough Preparation: The dough is typically made from a laminated dough, similar to that used for croissants. This involves folding butter into the dough multiple times to create layers.

2. Pastry Cream: A rich custard known as pastry cream is prepared, which will be spread over the rolled-out dough.

3. Assembly: The dough is rolled out into a rectangle, and the pastry cream is spread evenly over the surface. Raisins are then sprinkled on top.

4. Rolling and Cutting: The dough is rolled into a log, and then sliced into individual pieces, revealing the spiral shape.

5. Baking: The pieces are placed on a baking sheet, brushed with egg wash, and baked until golden brown.

Variations[edit]

While the traditional pain aux raisins is made with raisins, variations can include:

Adding cinnamon or nutmeg for extra flavor.
Using sultanas or currants instead of raisins.
Incorporating nuts such as almonds or walnuts.

Serving[edit]

Pain aux raisins is typically served warm, often accompanied by a cup of coffee or tea. It is a staple in many bakeries and is often enjoyed as part of a continental breakfast.

Related pages[edit]

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-'''Pain aux raisins''' is a popular [[pastry]] of French origin, often consumed for [[breakfast]] or as a snack. It is also known in some regions as an ''escargot'', due to its spiral shape that resembles a snail's shell.
+== Pain aux raisins ==
-== History ==
+[[File:Pain_aux_raisins.jpg|thumb|right|A freshly baked pain aux raisins]]
-The exact origins of the pain aux raisins are unclear, but it is believed to have been developed in France during the 17th century. It is a member of the [[viennoiserie]] pastry family, which also includes other well-known pastries such as the [[croissant]] and [[pain au chocolat]].
+'''Pain aux raisins''' is a popular [[French cuisine|French]] pastry that is enjoyed as a breakfast item or a snack. It is known for its spiral shape, sweet flavor, and the combination of [[raisins]] and [[pastry cream]] within a flaky [[pastry]] dough.
+== Ingredients ==
+The main ingredients used in making pain aux raisins include:
+* [[Puff pastry]] or [[brioche]] dough
+* [[Pastry cream]]
+* [[Raisins]]
+* [[Sugar]]
+* [[Butter]]
+* [[Egg wash]] for glazing
 == Preparation ==
-The preparation of pain aux raisins involves a process similar to that of other viennoiserie pastries. The dough, known as [[pâte feuilletée]], is made by layering thin sheets of dough with butter, then folding and rolling it multiple times to create a flaky texture. This dough is then rolled out into a rectangle and spread with a filling of [[pastry cream]] and raisins. The dough is then rolled up into a log, cut into slices, and baked until golden brown.
+The preparation of pain aux raisins involves several steps:
+. '''Dough Preparation''': The dough is typically made from a laminated dough, similar to that used for [[croissants]]. This involves folding butter into the dough multiple times to create layers.
+. '''Pastry Cream''': A rich [[custard]] known as pastry cream is prepared, which will be spread over the rolled-out dough.
+. '''Assembly''': The dough is rolled out into a rectangle, and the pastry cream is spread evenly over the surface. Raisins are then sprinkled on top.
+. '''Rolling and Cutting''': The dough is rolled into a log, and then sliced into individual pieces, revealing the spiral shape.
+. '''Baking''': The pieces are placed on a baking sheet, brushed with egg wash, and baked until golden brown.
 == Variations ==
-While the traditional pain aux raisins is made with pastry cream and raisins, there are many variations of this pastry. Some versions may include other dried fruits such as [[currants]] or [[sultanas]], while others may use different types of cream for the filling. In some regions, a version of the pain aux raisins is made with [[chocolate]] instead of raisins.
-== See also ==
+While the traditional pain aux raisins is made with raisins, variations can include:
-* [[List of pastries]]
+* Adding [[cinnamon]] or [[nutmeg]] for extra flavor.
+* Using [[sultanas]] or [[currants]] instead of raisins.
+* Incorporating [[nuts]] such as [[almonds]] or [[walnuts]].
+== Serving ==
+Pain aux raisins is typically served warm, often accompanied by a cup of [[coffee]] or [[tea]]. It is a staple in many [[bakeries]] and is often enjoyed as part of a [[continental breakfast]].
+== Related pages ==
+* [[Croissant]]
+* [[Pain au chocolat]]
+* [[Brioche]]
 * [[French cuisine]]
-* [[Viennoiserie]]
-[[Category:Pastries]]
+[[Category:French pastries]]
-[[Category:French cuisine]]
 [[Category:Breakfast foods]]
-{{food-stub}}