Pain aux raisins

Pain aux raisins

A freshly baked pain aux raisins

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

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 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

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

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