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Pain aux Raisins

A delightful French pastry filled with creamy pastry cream and juicy raisins, ideal for breakfast or dessert.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Pastry Cream
  • 1 cup milk Adds moisture to the cream filling
  • 1/3 cup sugar For a hint of sweetness in the cream
  • 4 large egg yolks Helps thicken the pastry cream
  • 2 tbsp cornstarch Acts as a thickening agent in the cream
  • 1 tsp vanilla extract For extra flavor depth
For the Pastry
  • 1 lb puff pastry Homemade or store-bought; flaky layers are key for texture
  • 1 cup raisins Opt for plump organic varieties for extra sweetness
  • 1 large egg Beaten, for the egg wash

Method
 

Prepare the Pastry Cream
  1. In a saucepan, heat the milk over medium heat until steaming.
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch.
  3. Gradually whisk in the hot milk until smooth, then return to the saucepan.
  4. Cook over medium heat, stirring continuously, until thickened, about 3-4 minutes.
  5. Remove from heat and stir in vanilla extract. Allow to cool.
Prep and Assemble
  1. Roll out your puff pastry on a floured surface to a rectangle about 12 inches by 16 inches.
  2. Spread the cooled pastry cream evenly over the puff pastry, avoiding the edges to allow for the seal.
  3. Scatter the raisins evenly on top of the cream, pressing them down gently.
  4. Starting from one long edge, carefully roll the pastry into a tight log.
  5. Use a sharp knife to cut the log into 1-inch thick pieces, revealing the swirls of filling.
Proof and Bake
  1. Place the slices on a parchment-lined baking sheet, cut side up, and cover with a clean towel. Let rise for about 30 minutes in a warm area.
  2. Preheat your oven to 400°F (200°C) and brush the tops with the beaten egg.
  3. Bake for 15-20 minutes or until the pastries are puffed and golden brown.

Notes

Use cold ingredients for best results and don't rush the rising process for light and fluffy pastries. Store leftovers in an airtight container for up to 3 days.