Pain aux Raisins

How to Make Pain Aux Raisins: A Classic French Pastry Recipe

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1. Introduction to Pain Aux Raisins

What is Pain Aux Raisins?

Pain Aux Raisins, sometimes called a “raisin snail” due to its shape, is a classic French pastry made with rich, buttery brioche dough rolled with crème pâtissière (pastry cream) and juicy raisins. It’s a beloved treat in French boulangeries (bakeries) and is often enjoyed with a hot coffee for breakfast or as a mid-afternoon snack. Pain Aux Raisins falls under the category of viennoiserie, pastries that are a cross between bread and dessert, much like croissants and pain au chocolat.

Why You’ll Love This Recipe

You’ll love this recipe because it brings the taste of an authentic French bakery right into your home. The combination of soft, fluffy brioche dough with creamy pastry filling and the slight chew of plump raisins creates an irresistible balance of textures and flavors. Plus, once you master this recipe, you’ll be able to impress your family and friends with homemade French pastries any time you like!

Perfect for Breakfast or Dessert

Pain Aux Raisins is versatile—it’s the perfect breakfast pastry when paired with a cup of coffee, or it can be served as a light dessert. You can even enjoy it as a sweet afternoon snack. Its richness from the butter and pastry cream makes it satisfying, while the raisins add a nice contrast of sweetness and texture.

2. Essential Ingredients for Pain Aux Raisins

Here’s what you’ll need to make Pain Aux Raisins from scratch:

For the Brioche Dough:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk (about 110°F)
  • 1 large egg
  • 1/2 cup unsalted butter, softened at room temperature

For the Pastry Cream (Crème Pâtissière):

  • 2 cups whole milk
  • 4 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

For the Raisins:

  • 1/2 cup raisins (soak them in warm water or rum to plump them up)

For the Glaze:

  • 1 egg (for egg wash)
  • 2 tablespoons apricot jam (for a shiny finish)

3. Step-by-Step Guide on How to Make Pain Aux Raisins

Step 1: Making the Brioche Dough

  1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
  2. Add the Wet Ingredients: Pour in the warm milk, add the egg, and then the softened butter. Mix everything together until it forms a sticky dough.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You can also knead it in a stand mixer fitted with a dough hook.
  4. Let the Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-2 hours or until it has doubled in size.

Step 2: Making the Pastry Cream (Crème Pâtissière)

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
  2. Whisk the Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth and pale.
  3. Temper the Eggs: Gradually whisk in the hot milk to the egg mixture a little at a time to avoid curdling the eggs.
  4. Cook the Cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool to room temperature.

Step 3: Assembling the Pain Aux Raisins

  1. Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.
  2. Spread Pastry Cream: Spread an even layer of the cooled pastry cream over the dough, leaving a small border around the edges.
  3. Add Raisins: Sprinkle the soaked and drained raisins evenly over the pastry cream.
  4. Roll and Slice: Starting from the long edge of the dough, carefully roll it into a tight log. Slice the log into 1-inch thick pieces to form spirals.

Step 4: Baking the Pain Aux Raisins

  1. Arrange on Baking Sheet: Place the spirals flat on a parchment-lined baking sheet, making sure to leave space between them.
  2. Second Rise: Cover the spirals loosely with a cloth and let them rise for another 30-40 minutes until slightly puffed.
  3. Apply Egg Wash: Brush the tops of the spirals with an egg wash (one beaten egg) to give them a beautiful golden sheen as they bake.
  4. Bake: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until the pastries are golden brown.

Step 5: Glazing the Pastries

  1. Heat the Apricot Jam: In a small saucepan, gently heat the apricot jam with a splash of water to create a glaze.
  2. Brush the Pastries: After the pain aux raisins come out of the oven, brush the tops with the apricot glaze to give them a shiny, bakery-quality finish.

4. Tips for Making the Best Pain Aux Raisins

Use High-Quality Butter

The richness of pain aux raisins comes from the buttery brioche dough, so be sure to use high-quality unsalted butter. The better the butter, the better the flavor!

Soak the Raisins

To ensure that the raisins stay juicy and plump during baking, soak them in warm water or rum for at least 10-15 minutes before adding them to the dough. Drain them well before using.

Don’t Overwork the Dough

When rolling out the dough, be gentle and avoid overworking it, which can make the pastries tough. Handle the dough with care to keep it light and fluffy.

Keep the Pastry Cream Cool

Make sure the pastry cream has fully cooled before spreading it over the dough. If it’s still warm, it can cause the dough to become soggy and difficult to roll.

5. Variations of Pain Aux Raisins

While the traditional recipe calls for raisins, you can get creative with your fillings. Here are a few ideas to try:

Chocolate Chip Pain Aux Raisins

For a kid-friendly version, replace the raisins with chocolate chips for a pain aux raisins that’s both rich and indulgent.

Almond Pain Aux Raisins

For added crunch, sprinkle slivered almonds on top of the pastry cream along with the raisins. You can also add a touch of almond extract to the pastry cream for a more pronounced almond flavor.

Cinnamon-Sugar Pain Aux Raisins

To give your pastries a sweet, spicy twist, sprinkle a mixture of cinnamon and sugar over the pastry cream before adding the raisins. This adds a warm, comforting flavor perfect for colder months.

6. Frequently Asked Questions (FAQs) about Pain Aux Raisins

Can I make the dough ahead of time?

Yes, you can prepare the brioche dough the night before and let it rise in the refrigerator overnight. This method slows down the fermentation process and gives the dough a richer flavor. In the morning, let the dough come to room temperature before continuing with the recipe.

Can I freeze Pain Aux Raisins?

Yes, you can freeze pain aux raisins before baking. Place the sliced, unbaked spirals on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. When ready to bake, place them on a baking sheet and let them thaw and rise for about 1 hour before baking as directed.

What if I don’t have brioche dough?

If you’re short on time, you can substitute store-bought puff pastry for the brioche dough. The texture will be flakier and less rich, but it will still make delicious pain aux raisins.

How do I store leftover Pain Aux Raisins?

Store any leftovers in an airtight container at room temperature for up to 2 days. You can also reheat them in a warm oven for a few minutes to restore their freshness.

7. Final Thoughts

Why You Should Make Pain Aux Raisins at Home

Making pain aux raisins from scratch might take a little time, but the results are absolutely worth it. These pastries are rich, flaky, and deliciously filled with pastry cream and sweet raisins. Whether you’re hosting a brunch, preparing a special breakfast, or just want to treat yourself to something indulgent, pain aux raisins are sure to impress.

Encouraging Experimentation

Once you’ve mastered the basic recipe, feel free to experiment with different fillings and flavors. Whether you swap out the raisins for chocolate chips, almonds, or even dried cranberries, the possibilities are endless. With a little creativity, you can make pain aux raisins your own signature pastry!

8. External Resources and Further Reading

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