Pain aux Raisins (Raisin Swirls)

Indulge in the classic French breakfast pastry, Pain aux Raisins, also known as ‘escargot’ 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:

1. Prepare the Croissant Dough:
   • Follow the detailed recipe for croissant dough on our website. Allow it to go through its first rise.
2. 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.
3. 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.
4. 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.
5. Second Rise:
   • Cover the shaped pastries loosely with a clean kitchen towel and let them rise until they look puffy, about 1 hour.
6. Bake:
   • Preheat your oven to 375°F (190°C).
   • Bake the Pain aux Raisins for 20-25 minutes, or until they are golden brown.
7. 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.