Easy Pain aux Raisins - Illustrated recipe
Swirly, buttery, flaky spirals filled with crème pâtissière and currants! Follour our easy recipe with a step-by-step, illustrated method for foolproof results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Stand mixer
- Mixing bowl
- Kitchen scale
- Kitchen timer
- Rolling pin
- Kitchen towel
- Baking sheet
- Parchment paper
- Plastic wrap
- Silicone baking mat
- Pastry brush
- Measuring spoon
- Saucepan
- Food tray
- Metallic cranked spatula
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Oven
- Proofing chamber
- Whisk
- Spoon
- Laminator
- Perforated baking sheet
- Spatula
Ingredients
- 500g flour T55
- 10g salt
- 25g fresh baker's yeast
- 60g castor sugar
- 25g unsalted butter, softened
- 15g semi-skimmed milk powder
- 25g whole eggs (at room temperature)
- 225g water (at room temperature)
- 300g extra dry butter
- 150g currants
- 1/2 litre crème pâtissière
- 3cl dark rum
- 1 egg yolk (glaze)
- 50g clear glaze
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