Pain Aux Raisins Recipe
Pain aux raisins or escargot is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and snail.
A soft warm pastry filled with custard, raisins. Warm from the oven they are at their best. So, why not make them at home, it is easier than you think with a little planning.
Serving : 12
- Strong white bread flour 250 g
- Plain flour 100 g
- Caster sugar 25 g
- Salt 1 tsp
- Dried yeast 8 g
- Soft Butter 25 g
- Eggs 25 g
- Milk 55 g
- Ice cold water 100 g
- Strong white flour 40 g
- Cold butter 200 g
- Beaten egg for brushing
- Put the flours into the bowl of a mixer.Add the sugar, salt,yeast, the 25 g soft butter, eggs, milk and ice cold water. Then mix on low speed for 10 minutes, increase to a medium speed and mix for further 10 minutes until smooth.
- Cover and leave the dough to rest for 10 minutes and then tip onto a lightly floured surface and flatten slightly into the shape of rectangle and then cover and allow to rest for 20 minutes.
- For the lamination butter (BEURRAGE) knead the 40 g flour into the 200 g butter and then shape into a rectangle. Chill in fridge.
- Roll out the dough into a large rectangle and place the beurrage onto two thirds of the dough.
- Fold the dough into 3. Leave to rest for 10 minutes in the fridge. Ist turn.
- Repeat the above process 3 more times ( 4 turns )
- Always keep in fridge, covered, to keep the dough as cold as possible.
For the Pain Au Raisins
- Raisins, soaked overnight in boiling water 100 g
- Ground cinnamon
- Apricot Glaze
- Whole milk 250 g
- Vanilla powder
- Egg yolks 3
- Cornflour 15 g
- Plain Flour 15 g
- Caster sugar 50 g
For Creme Patisserie
- Combine the egg yolks, caster sugar,cornflour and plain flour in a medium heatproof bowl and stir until smooth.
- Pour the milk and vanilla into a pan and bring to the boil. Add the milk to the yolk mixture and whisk.
- Return the mixture to the pan and slowly bring to the boil, stirring constantly. If it starts to turn lumpy then beat well until smooth. Simmer for 1-2 minutes to thicken the mixture, then remove from the heat and strain immediately.
- Spread the mixture onto a tray lined with cling film and cover the surface to prevent skin forming.
- Put in the fridge to cool.
For the Pain Au Raisins:
- Take the dough produce and roll on a lightly floured surface, to a square. Trim the edges with a sharp knife to make it very neat.
- Put the creme patisserie into a bowl and beat with a whisk to soften, then spread a good layer of it over the rectangle (you may not need all of it). leaving a border of approximately 5 mm around the edge.
- Drain the raisins and then spoon evenly over the creme patisserie and sprinkle with a little cinnamon.
- Brush the edges with the beaten egg then roll the dough up evenly.
- Transfer the rolled dough to a chopping board and using a sharp knife, carefully slice 3 cm rounds from the dough.Lay them onto a lined baking sheet and prove for 90 minutes or 120 minutes until doubled in size.
- Bake at 185 C for 12-15 minutes until golden brown.
- Remove from the oven and glaze with the apricot glaze then place on a wire rack to cool.
- Feather with lemon icing (optional)