How to Make Flaky Pain Aux Raisins with Handmade Pastry
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- Опубликовано: 8 июн 2024
- Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated dough method it becomes totally attainable.
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Everyone, this was such a lovely bake - I have baked three batches so far and more are planned, in fact I will be baking "mini" versions for a friend's bridal shower this summer. This bake has been deemed "this is now my favorite bake" from several of my colleagues - you all really should try this recipe.
I agree, the dough is easier to work with than the previous laminated dough recipe for Kouign-Amann. I also have prepped the laminated dough, custard and raisins on Day 1; shaped/pre-final proofed the buns on Day 2, cold-proofed overnight and baked the buns on the morning of Day 3. It all works!!
Charlie has 211K subscribers - please continue sharing your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His videos have been instrumental in helping us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"!!
Thx for doing this, filming it and sharing it with us.
Thank you very much for your work, I watch your work from Russia, you know how to motivate.
Merci ! This is a classic in french bakeries alongside with croissants and pains au chocolat. Usually you buy all three in equal quantities when you want to bring something at the office to please everyone. Maybe with chouquettes for coffee time.
I tried this custard and raisin filling in a bread loaf the other day, and it turned out SO good. The fragrance of orange zests was really pleasant.
Wow!
You're an amazing chef, keep up the great work ❤
Raisin Snails have always been my favorite bakery pastry (but since I found your website/YT channel in 2021, I really don't shop at bakeries much anymore). The techniques for making the laminated dough is much simpler than using the "slab o' butter". I stocked up on Kerrygold butter and will be using it for your laminated dough recipes. Made the dough Friday evening and shaped, proofed and baked this morning. Sharing with family and neighbors. What a wonderful bake - I am sure I will be making this many more times - will try the "cold-proofing" technique the next time, so I can bake fresh in the morning and share at the office. I might even divide the dough in half and then roll out two "logs" to bake smaller snails for sharing, As ever, thank you for this FANTASTIC recipe video. Photos have been posted (#303).
I can't eat these at the moment due being on a restricted diet but they will be top of the list for my next bake - thank you.
209K subscribers - whoo hoo!
I decided to make two batches of the recipe and shape 12 smaller pastries per batch. I made the laminated dough on Monday night and prepped the pastries last night. I used petite raisins for the filling as the snails would be much smaller.
I rolled the dough in the opposite direction, longer horizontally vs vertically. Rolled the length to about 24” which allowed for 12- 2” slices. Allowed them to sit out for an hour while the oven was pre-heating, however, the second pan sat out for 1.5 hours and I think those baked just a bit better. Applied a “double” egg wash glaze before baking.
Baked for 28-30 mins at 375F (no fan). Making 12 per batch results is a perfect size pastry.
While sitting in the office all by myself, I just had to try one - OMG - the crackly crust, the soft interior with the vanilla custard and those raisins ❤ and that oh so delectably sweet orange icing. Such a treat with my morning coffee ☕ Many thanks to Charlie for this “ultimate” Pain Aux Raisin recipe. Will be making this again soon!! (#303 - repeat bake) Photos have been posted.
Baked this morning and they are half gone by lunch! I wanted them for mid-morning brunch, so mixed dough at 3:00 pm yesterday, shaped and rolled after supper at 6:00 pm, into fridge for night at 7:00 pm out of fridge at 7:30 am, baked 9:00 to 9:33 (340 degrees F, no fan) and cooled enough to ice for 10:00 brunch. We actually preferred them cooler, two hours later.
Some of the best pastries I've ever tasted, and even better: my wife loves them.
I substituted 1/2 tsp of Mexican Vanilla extract for the vanilla paste. I cut recipe into 8 pieces plus two small end trimmings, and they are still decadently large. I think the 50 mm (2") height is correct, so next time I'll try a longer roll with 10 pieces each 50 mm long for a smaller diameter pastry. Next time, in our oven, I'll try slightly hotter temp and slightly darker colour.
This recipe is a KEEPER!
Awesome 😁
yum! when I was visiting family in Hungary, we had a version of these that had cocoa sugar in place of the custard. they weren’t too sweet and tasted soooo yummy for breakfast with coffee!
Another recipe on my "to be done" list :)
Thanks for sharing! This technique definitely seems less intimidating than using a butter block.
I cannot wait to try these. Every one of your recipes I have tried has been delicious. I’m sure this one will be too. Best regards from the Giant’s Causeway coast of Northern Ireland. 😄👍☘️
👋🏼😎
I absolutely love this pastry. It's by far one of my favorites and I've had it a number of times. I definitely will add this to my list of treats I want to make.
these looks so good, as does everything you make and share. Thank You, Charlie from Gulfport, MS and I shared on fb :)
Cheers, Dora! 😎
On our honeymoon to Italy, my wife and I fell in love with the Cornetto. I'd love to bake that at home and I'm sure you'd make an awesome video about it.
Those kind of look like croissants. You could use this pastry to make something similar. The layers won't be as good though. I'm yet to conquer the croissant. So far I've only failed when making them 😅
@@ChainBaker hi, I live in Italy and you are right, cornetto is the Italian word for croissant. They vary a lot though from the delicious flaky ones like in France to something more like a bun dough with very little butter in the layers - they can be delicious too though, just different.
These look incredible! Like a more snail-like sweetroll
Thank you so much for such a clear simple and concise video, we have to make these for sure!
Just made these wonderful Pan aux raisin. Best I’ve ever made and I have made them with ‘proper’ laminated dough. These were superior in every way and easier to make. Are you going to amaze us with an easy croissant recipe? I do hope so. Thank you so much for sharing all your recipes.
Awesome! :)
I'm not sure whether this would make a good croissant though. Might try it someday.
@@ChainBaker i hope you do, I might give it a try. One of the things I really liked about the Pan aux Raisin was that all the butter didn’t come out in the oven. Have a great weekend.
@christinathompson1630 let me know how it turns out. You too have a nice weekend ✌️😎
Splendid!
Maybe I will try making these.
J'adore les pains aux raisins!
It's such a delicious recipe if done well but strangely it's not what most people would go for when choosing a sweet pastry.
This sounds so flaky and delicious - raisin, cinnamon and orange (I have an orange tree) and the custard layers!! Can hardly wait to make these. 😍
Hey - did you get a fitness watch? I still miss the chain..⛓
Oh you'll love this one. One of my top recent bakes for sure :)
Looks great! Going to try these plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and the lead and choline in eggs. Thanks for sharing
👍
Thanks
Thank you 😎
I'm not a raisin guy but I am seriously considering using this method to make flaky cinnamon swirls
Yeeeesssssss!!!! ❤❤❤
If you take a piece of fishing-line and slide it underneath the pastry-roll, cross the ends over and gently pull.
That way you cut the pastry or the dough without squashing it.
Dental floss works too.
Mid-morning coffee with you around must be an event folk dream about. You make it so easy too.
This was, as usual, a joy to watch.
😁
P.S. My experimental loaf I mentioned this morning - exploded - Oven spring gone wild
It needs a bit more work. 😂
There's always someone lurking around the kitchen when I'm recording these videos 😄
That sounds like a great problem to have! Usually, it's the opposite 😁
NOW you're talking my language 😁
Hi @Chainbaker - I was going to jump into this recipe this weekend but was missing the oranges to soak. Anyway - it got me wondering.. the method you have here - grating the butter - seems to work really well, but I was thinking about trying your Pastéis de Nata way of layering up the pastry - I've seen a french chef do this method for Kouign-amann, rather than use cold or grated butter 'paint' on softened butter to make the layers. I'd be interested to know your thoughts on these 2 methods - it looks like the softened butter method could be quick but might make the pastry harder to handle - maybe?
That sounds like it should work. I guess the butter layer could not be as thick in that case because it would squeeze out when rolled for the second time. I might try it next time!
Oh wow those look delicious. Would it be possible to add cocoa powder to the custard?
Sure! 🍫
Definitely going to try this one. But I have a question:
Covering all the dough with butter and then folding you end up with twice as much butter between the first fold and the middle than between the other side and the middle. Other laminated dough demos usually only butter 2/3 of the surface for the letter folds. Was there a reason for doing it your way?
Yeah I guess that would make it more even 😄 I never even considered it. Works just fine though.
Bro must be from the Himilayas cos he’s him with the baking videos🗣️🗣️🗣️
Is making pain au raisin with brioche dough popular in Europe as well?
I've never seen it, but it sounds like a great idea!
Where can I buy your cookbook
This channel is my cookbook 😁
The recipe link is broken. Would love to bake this!
While still in early access, you can find the written recipe in the Members Only Community Tab on my channel right here om YT ✌️
anyone else think the icing is gritty? I've read that the cornstarch in powdered sugar is the problem? Also read that using butter or cream cheese helps offset this?
It's alright for me. Cream cheese does take it to the next level for sure!
You are very bad for my waistline! I love making croissants and these pastries...
I apologise, but are you saying "quinamine" dough? I looked this phrase up and found some chemistry stuff. Baking is indeed all about chemistry but this result was showing me molecular diagrams and chemical wholesalers.😂
If anyone has contextually correct definition, I would welcome this info
Kouign-amann 😁
@@ChainBaker thanks guy. Really appreciate it because the auto-captions are often extremely inaccurate even for videos spoken in English!
I've got to find out where you live and move across from you ...
I could bake even more then 😂
@@ChainBaker See ? Win win situation 😁
Nobody's going to complain about their "pastry" being too big. 😅
I wish I had the time to bake more often. I mostly just watch this channel because I think he’s really hot. Lol
😍
Raisins. Yuck! 😊
I love Pain Aux Raisin, thank you! I used to live near a Lidl store, but now I’m in the mountains of Colombia and will need to make my own. Yum, yum, yum!