Pain aux Raisins - Our recipe with photos - Meilleur du Chef
Swirly, buttery, flaky spirals filled with crème pâtissière and currants! Follour our easy recipe with a step-by-step, illustrated method.
Ingredients
- 1kg flour (T55 or 65)
- 25g salt
- 120g castor sugar
- 60g fresh baker's yeast
- 200g unsalted butter
- 480g milk, warm
- 500g dry butter (250 + 250g)
- 50cl milk
- 6 egg yolks
- 125g castor sugar
- 45g crème pâtissière powder
- 65g unsalted butter
- 1 vanilla pod
- 5cl dark rum
- 125g currants
- 1 egg yolk (glaze)
- 10cl sugar syrup 30° baumé or cane sugar syrup
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