The pain aux raisins
The laminated leavened dough base for viennoiseries.
RECIPE INFO
Servings
6
Time to make
3h30
Cooking time
20-25 min.
LIST OF INGREDIENTS
Croissant pastry
| Ingredients | Quantity |
|---|---|
| Croissant pastry | 500 g |
| See the Croissant recipe for making a laminated dough |
Pastry cream
| Ingredients | Quantity |
|---|---|
| Whole milk | 150 g |
| Egg yolk | x2 (30 g) |
| Superfine sugar | 35 g |
| Pastry cream powder (or cornstarch) | 7 g |
| Butter | 15 g |
| Vanilla bean | x1 |
30° Baumé syrup
| Ingredients | Quantity |
|---|---|
| Water | 85 g |
| Superfine sugar | 115 g |
| Amber rum | 30 g |
| Raisins secs | 100 g |
Egg wash
| Ingredients | Quantity |
|---|---|
| Whole egg | x1 |
