PAIN AUX RAISINS - Puff pastry recipe filled with fruit or chocolate
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If you think the croissant is the king of puff pastry, you may not have tried this one yet. A roll with pastry cream and fruit. The recipe starts with puff pastry from scratch, using store-bought flour and a simple rolling pin. We'll make the cream, fill it with fruit or chocolate, roll it up and assemble the curls. There's a sweet glaze to give it shine and in the end, we bake everything in a regular home oven.
🛒 UTENSILS AND SUPPLIES
Kitchen scale
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Non-stick parchment paper
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Butter used in the recipe
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📝 INGREDIENTS
Dough:
250 g (2 cups) of wheat flour
3 g (½ teaspoon) of dry yeast or 9 g of fresh yeast (⅔ tablet of 15 g)
5 g (⅓ tablespoon) of salt
30 g (2 ½ tablespoons) of sugar
70 ml (⅓ cup) of water
70 ml (⅓ cup) of whole milk
10 g (⅓ tablespoon) unsalted butter
Lamination:
125 g unsalted butter
Filling (Pastry Cream):
2 egg yolks
35 g (2¾ tablespoons) sugar
12 g (1 tablespoon) cornstarch
200 g (¾ cup) whole milk
(optional) 5 drops vanilla extract or essence
Topping (Sugar Syrup):
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6 ounces (¾ cup) granulated sugar
75 g (⅓ cup) water
7.5 ml (½ tablespoon) lemon/lime/Sicilian lemon juice
1.5 g (¼ tablespoon) baking soda (optional)
🔢 YIELD: 8 Curls
⏰ TIME: 30 min (handling) / 4 to 5 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:30 Origin
01:10 Lace
01:25 Puff pastry
02:06 Mixing the ingredients
03:05 Butter for lamination
03:50 First fold
05:00 Second fold
05:37 Third fold
06:08 Pastry cream
06:58 Opening the dough
07:30 Filling
08:02 Assembly
08:49 Oven
09:17 Baked snail
09:33 Sugar syrup
©️ Images used in the video:
August Zang https://commons.wikimedia.org/wiki/Fi...
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