Indulge in the classic French breakfast pastry, Pain aux Raisins, also known as βescargotβ for its snail-like shape. With a buttery croissant dough base, this recipe swirls with sweet raisins and rich chocolate chips, enveloped in a velvety custard.
Ingredients:
For the Dough:
- Refer to the Croissant Dough recipe on our website.
For the Filling:
- 1 cup raisins
- 1 cup chocolate chips
For the Custard:
- 600ml whole milk
- 4 large egg yolks
- 4 tablespoons cornstarch
- 200g granulated sugar
- 1 tablespoon pure vanilla extract
Instructions:
- Prepare the Croissant Dough:
- Follow the detailed recipe for croissant dough on our website. Allow it to go through its first rise.
- Soak the Raisins:
- Place the raisins in a bowl and cover them with warm water for about 10 minutes to plump up. Drain and pat dry.
- Make the Custard:
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together egg yolks, cornstarch, and sugar until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until the custard thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract. Let the custard cool, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Assemble the Pain aux Raisins:
- Roll out the croissant dough into a large rectangle on a lightly floured surface.
- Spread a thin layer of the cooled custard over the dough, leaving a small border around the edges.
- Sprinkle the raisins and chocolate chips evenly over the custard.
- Starting with the long side, roll the dough tightly into a log.
- Slice the log into 1.5-inch sections and place them on a baking sheet lined with parchment paper, with the swirl facing up.
- Second Rise:
- Cover the shaped pastries loosely with a clean kitchen towel and let them rise until they look puffy, about 1 hour.
- Bake:
- Preheat your oven to 375Β°F (190Β°C).
- Bake the Pain aux Raisins for 20-25 minutes, or until they are golden brown.
- Cool and Serve:
- Allow the pastries to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these luxurious pastries warm or at room temperature, preferably with a cup of strong coffee or tea.
Note: For an authentic experience, source the finest quality ingredients, and allocate sufficient time for the dough to rise, ensuring flaky and tender Pain aux Raisins.
This recipe is a guide to creating Pain aux Raisins with a balance of textures and flavors that marry the rich butteriness of croissant dough with the sweetness of the filling and the creamy custard.