Pains aux raisins and crème patissière à la vanilla

Ingredients for 1 servings:

• 350 g wheat flour type 405
• 50 g sugar
• 2 tsp salt
• 1 egg(s)
• 125 ml milk
• 25 g fresh yeast
• 250 g butter
• 150 g raisins
• 1 egg yolk
• 50 g powdered sugar
• 50 ml water
• 250 ml milk
• 1 vanilla pod(s)
• 2 eggs
• 62 g sugar
• 35 g flour

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Raisin rolls filled with pastry cream

Raisin rolls in France are traditionally served with a crème patissière. Traditionally in France, the yeast dough is folded like puff pastry. A tip from me: Be careful with the butter when processing. If it is too thick or not worked in evenly, the dough may stick to the work surface. If you are unsure, coat the work surface with flour. Put the flour, sugar, salt, and egg together in a bowl. Heat the milk to lukewarm, add the yeast, and mix well with a whisk. Pour the warm milk into the bowl and mix the ingredients into a smooth dough. The dough is usually ready when it forms a ball. Add 50g of softened butter and mix it in. Shape the dough into a ball and wrap it in cling film and place it in the refrigerator for 1.5 hours. Place the remaining 200g of butter between sheets of cling film and roll it out into a rectangle about 3mm thick. Roll the dough out into a rectangle. The butter should be half the size of the dough. Place the butter on one half of the dough. Fold the other half over the butter. Turn the dough 90° so that the crease is on the right, and roll it out to a thickness of about 6 mm. Fold 1/3 of the bottom dough and 2/3 of the top dough so that the folded edges are on top of each other. You should now have 4 layers on top of each other. Place the dough in plastic wrap in the refrigerator for 30 minutes. Roll out the chilled dough to a thickness of 6 mm, making sure that the crease is always on the right. Then fold the bottom half over and fold the top half over it. There should now be 3 layers. Place the dough back in the refrigerator, wrapped in plastic wrap, for 1 hour. Now start with the crème patissière. To do this, split the vanilla pod in half. Heat the milk with the vanilla pod; do not let it boil. Put the eggs and sugar in a bowl and sift in the flour. Remove the vanilla pods and add the milk to the bowl. Whisk the ingredients with a whisk or electric mixer until well dissolved. Return the mixture to the saucepan and simmer, stirring constantly, until the milk thickens to a cream. Be careful not to overheat, as this could result in a “vanilla scramble.” Transfer the finished cream to a bowl and cover with plastic wrap to prevent a skin from forming. Preheat the oven to 180°C (350°F) and prepare an egg yolk. Roll out the dough to about 3mm thick, measuring approximately 18cm x 70cm. Spread the cream on top to a thickness of about 1-2mm. Make sure to leave a border along the long edge. Brush this with water. Distribute the raisins tightly over the cream. Roll the dough tightly into four twists. Cut 2cm-thick slices and place them on a greased or parchment-lined baking sheet. If you’re unsure about this process, dust your work surface with flour. It’s important to work quickly so the cream doesn’t dissolve! Brush the raisin rolls with the beaten egg yolk and place in the oven for 15 minutes. In the meantime, put the powdered sugar and water in a saucepan. Mix well and bring to a boil. Once the pains aux raisins are ready, spread the liquid sugar mixture over them and let cool. This quantity makes about 15 raisin rolls. Note: Crème patissière is often needed for other recipes. It’s safer to put the finished cream in a small bowl – the cream should reach as close to the edges as possible – and cover with plastic wrap to prevent a skin from forming until further processing.