Pain Aux Raisins from Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri
These are fat and tall when shaped, so don’t be confused by their dissimilarity to the more familiar shape of the baked pastry. They collapse as they proof and
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Ingredients
- 1 x quantity Sourdough Laminated Pastry Dough)
- 200 g (7 oz) raisins
- 300 g (11 oz) Crème Pâtissèrie
- 200 g (7 oz) Simple Syrup
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