Pains Aux Raisins

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    708
based on 7 ratings

Classic French pastry also known as escargot, filled with vanilla custard. This recipe needs an overnight chilling.

recipe updated 23 Nov 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    40 g
  • Egg icon
    Egg
    3
  • Unsalted butter icon
    Unsalted butter
    250 g
  • Milk icon
    Milk
    825 ml
  • Dried yeast icon
    Dried yeast
    14 g
  • Plain flour icon
    Plain flour
    500 g
  • Caster sugar icon
    Caster sugar
    90 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Vanilla sugar icon
    Vanilla sugar
    8 g
  • Cornflour icon
    Cornflour
    60 g
  • Raisins icon
    Raisins
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface
  • kCook icon Small bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large

Step preview

  1. Attach Dough Hook
  2. Add milk and dried yeast to the Kenwood Bowl
  3. Let rest until dissolved
  4. Add plain flour, caster sugar, unsalted butter and salt to the Kenwood Bowl
  5. Mix with splashguard fitted until dough forms - 10 min, Speed 1
  6. Transfer dough to lightly floured surface
  7. Roll into a ball
  8. Wrap with plastic wrap
  9. Chill in fridge - 30 min
  10. Clean Kenwood Bowl
  11. Attach Whisk
  12. Add caster sugar, egg and vanilla sugar to the Kenwood Bowl
  13. Mix with splashguard fitted until light and fluffy - 2 min, Speed 1
  14. Add milk to a clean small bowl
  15. Add cornflour to the small bowl
  16. Mix until combined
  17. Transfer content of Kenwood Bowl to large saucepan
  18. Transfer cornflour mixture to large saucepan
  19. Add milk to the large saucepan
  20. Heat until thickened while stirring frequently - low heat
  21. Transfer milk mixture to medium bowl
  22. Set aside and let cool
  23. Cover with plastic wrap
  24. Chill overnight in fridge
  25. Line a clean work surface with parchment paper
  26. Place unsalted butter on the work surface
  27. Place another piece of parchment paper on top
  28. Roll into a rectangle
  29. Chill in fridge
  30. Retrieve the chilled dough from the fridge
  31. Transfer dough to lightly floured surface
  32. Form into a ball
  33. Use a sharp knife to cut a cross on the top of the dough
  34. Fold out each quarter section of the cross
  35. Roll out each side
  36. Check that your butter is the same size as your centre section
  37. Retrieve the chilled butter from the fridge
  38. Place the butter in the middle of the dough
  39. Fold each section over the centre to cover the butter
  40. Lift the dough and lightly flour the work surface
  41. Roll out until 1/8" (5mm) thick
  42. Fold the bottom edge up to the centre
  43. Fold the top down to cover the first fold
  44. Turn the dough 45º
  45. Immediately repeat the rolling and folding action
  46. Repeat the process 2 more times (6 turns in total)
  47. Wrap with plastic wrap
  48. Refrigerate in fridge - 30 min
  49. Grease a clean baking tray lightly then set aside
  50. Retrieve the chilled dough from the fridge
  51. Transfer dough to lightly floured surface
  52. Roll out into a rectangle
  53. Retrieve the chilled custard from the fridge
  54. Add custard to dough
  55. Trim the edges
  56. Scatter raisins over the dough
  57. Roll into a log
  58. Chill in fridge - 30 min
  59. Cut into pieces until 1/8" (5mm) thick
  60. Place rolls on baking tray
  61. Cover with kitchen towel
  62. Prove until doubled - 2 hr 30 min
  63. Pre-heat oven - 180°C
  64. Retrieve the pastries
  65. Brush with egg lightly
  66. Bake until golden brown - 20 min, 180°C
  67. Remove from oven and let cool
  68. Turn out onto cooling rack until completely cool
  69. Serve
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