Classic pain au raisin recipe you must try at home
Pain au raisin recipe35 Mins
- 1 sheet Puff Pastry
- 120ml Golden Raisins
- 1 Egg, whisked
- 250ml full-fat milk
- 2 ½ tbsp Corn Starch
- 2 Egg Yolks
- 1 Tbsp Butter
- 60ml Sugar
- ¼ tsp. Lemon Zest
- ½ Tbsp Vanilla Extract
To prepare the filling, pour milk into a saucepan and place it on medium heat. Bring it to a boil.
Meanwhile, add egg yolks, corn starch, sugar, lemon zest, and vanilla extract in a bowl. Whisk so that all the ingredients are unified.
Once the milk boils, take it off the heat and pour it in the bowl over the egg yolk mixture slowly while whisking. Continue to whisk until it is smooth.
Once it is unified, pass it through the strainer and pour it back into the saucepan.
Place it on medium heat. Whisk until the mixture starts to thicken up. Add butter and continue to whisk.
Once the butter melts, remove the saucepan from heat. Pour it into a glass bowl. Place a plastic wrap on it in such a way that it covers the custard. Let it cool down a bit.
Once the custard is cool enough, the next step is to assemble the pastry.
Start by laying a puff pastry sheet on a working station.
Scoop the custard and spread it over the sheet. Next, spread golden raisins all across the sheet. Now roll the pastry sheet so that you get a long log. Cut it into equal pieces using a string of floss or a sharp knife. I usually cut it into five rolls.
Prepare a baking tray by lining it with parchment paper. Place each piece on a baking tray and brush each pastry roll with egg wash.
Place the baking tray in a preheated oven for 15 minutes at 350-degree F until the pastries puff up and get a golden colour.
Let it cool down a bit. Serve.