Pain aux Raisins - Our recipe with photos
Swirly, buttery, flaky spirals filled with crème pâtissière and currants! Follour our easy recipe with a step-by-step, illustrated method.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.meilleurduchef.com.
Cooking tools:
- Stand mixer
- Mixing bowl
- Kitchen scale
- Plastic wrap
- Baking sheet
- Oven
- Instant-read thermometer
- Rolling pin
- Saucepan
- Whisk
- Dish
- Chef's knife
- Cutting board
- Silicone baking mat
- Pastry brush
- Spoon
- Fine-mesh sieve
- Colander
- Plate
- Cooling rack
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Stove
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Easy Pain aux Raisins - Illustrated recipe
meilleurduchef.com
Paul Hollywood's Pain aux Raisins recipe
thegreatbritishbakeoff.co.uk
Plugrà - Authentic Pains au Raisin Recipe
plugra.com
Pain au Raisin Bread & Butter Pudding
villademazamet.com
Pain au Raisin
grahamsfamilydairy.com
Raisin Cookies — Easy French Recipe
petitegourmets.com
Pain au Raisins
bylena.com
Food and Travel Magazine | Piot
foodandtravel.com