Pain Aux Raisins
Kit of 6
The snail! A spiral of delicately flaky croissant dough, layered with fine unsalted butter, smothered with a vanilla crème Patisserie, and generously sprinkled with sultanas. Definitely something we would curl up inside and call home. You’ll receive a giant rectangle, crafted with layer after layer of butter and paper-thin dough, our signature vanilla crème pat powder (just add milk or water or m*lk), and more than enough raisins for you to munch some extras along the way.
Also includes a nifty spray bottle of glaze to give your pastries the perfect golden colour and a glossy shine. The same way the professionals do it.
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Ingredients (Allergens in bold):
Dough: White flour (gluten), water, yeast, skimmed milk powder, butter, salt, improver.
Crème patissiere : Sugar, Maize Starch, skimmed milk powder, Vegetable oils, Whey Powder, Thickeners.
Glaze: Water, vegetable oil, modified starch, dextrose, emulsifiers, vegetable protein, milk proteins, acidity regulator, beta-carotene. Raisins: Raisin, Rapeseed oil.
Made in an environment that handles Egg & Nuts
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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.
Tips for proofing
- Keep hands and other surfaces lightly floured and/or oiled to prevent sticking.
- Make sure that the dough room to rise; they should be at least two or three times the size of the dough.
- The ideal environment for a room-temperature proof is considered around 23°c.
- Cover dough with a plastic bag or cloth during proofing to prevent the dough from drying out or forming a skin.
What is proofing?
Proofing is the step that activates the yeast in the pastry. During fermentation, the yeast cells in leavened doughs consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.
If yeasted dough isn’t allowed to proof, the yeast can’t release carbon dioxide, and the gluten won’t stretch to hold the air bubbles. Proofing is an essential part of making vienessiore. What’s most important in the proofing step is to make sure the dough is neither overproofed (where it’s proofed up so much that it eventually collapses, causing the layers to separate and the butter in croissants to leak) or underproofed (which will result in a tight crumb and you won’t get those fluffy, flaky layers). When proofed at the proper temperature and environment, you’ll see croissant dough double in size and become light, fluffy, and jiggly.
Our pastry is made from
Farine Supérieure or Type 45. Milled from the innermost parts of the wheat berry so that the flour produced is very fine, contributing to a wonderfully elastic dough.
From the best butter region in the world, the Charentes-Poitou region of France. With its sunny ocean climate, mild winters, hot summers and regular rainfall, it’s as close as the cattle could get to a holiday home. Happy cows eating amazing grain produce the perfect milk to make butter with exceptional flavour.
Fresh yeast, rather than dry. We use a particularly active strain that breaks down the sugars and breathes out CO2 during proofing., These gas bubbles expand further in the oven due to the heat, pushing apart the different layers again.
In addition to providing flavor and color (favoring caramelization), sugar is part of the food for yeast.
To perfectly control the fats, we use a skim milk powder and filtered water which creates a softer, fuller flavour.