How To Bake - Pain Aux Raisins
Step 1: Roll
Unfold and lay the pastry out onto a clean and dry surface.
Make the crème patissiere: add 250ml of milk or water to the powder and mix until you have a nice creamy texture. Spread the crème patissiere over the pastry in a generous layer, leaving a 1.5cm border on one of the short sides.
Sprinkle the raisins across the pastry, leaving the same 1.5cm border.
Moisten the clean border by dipping your finger in water and running it along the border, this will help it stick. Start to roll the pastry from the other side (opposite the border), forming a nice tight roll. Press the moistened border to the pastry to seal the roll.
Cut the roll into six equal slices, which should be about 2.5cm thick. Lay the pain aux raisins with plenty of space between them on a grease-proof paper lined baking tray.
Step 2: Proof
Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.
Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.
Step 3: Bake
Lightly spray all of the pastries with the glaze, try to cover them completely.
Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.