How To make Raisin Pastries

How to Make Danish Raisin Whirls : Pastries & Desserts

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Danish raisin whirls require you to roll your dough to about a quarter inch thickness. Make danish raisin whirls with help from a professional chef in this free video clip.

Expert: Romina Rasmussen
Bio: Chef Romina Rasmussen has come a long way from her Easy Bake Oven days growing up in Salt Lake City, Utah.
Filmmaker: Nathan Moffett

Series Description: You don't have to spend an arm and a leg down at the bakery to enjoy some delicious pastries and desserts right at home. Get tips on making pastries and desserts with help from a professional chef in this free video series.

Pain aux raisin is a spiral pastry often eaten for breakfast in France #recipe #painauxraisin

Pain aux raisins, also called escargot or pain russe, is a spiral pastry often eaten for breakfast in France. Its names translate as “raisin bread”

I used the croissant dough for the base ( find detailed recipe on my website⬇️⬇️⬇️



For filling I used raisins and chocolate chips.

For Custard:
600ml milk
4 yolks
4tbs cornstarch
200g sugar
Vanilla

Boil 500g milk
Mix yolks with sugar, cornstarch and 100ml milk
Mix boiled milk with yolk mixture until thickened.
Let cool off.


#painauxraisins #viennoiseries #lamination #homebaker #bakeathome #explorepage #smallcreator #chicagofood #bakewithme #chicagobaker #bakersfield #bakery

QUICK RAISIN PASTRIES || EASY & DELICIOUS || BREAKFAST/DESSERT

QUICK RAISIN PASTRIES || EASY & DELICIOUS || BREAKFAST/DESSERT



These raisin pastries are absolutely delicious! The thing that makes these so special is the pastry cream that's quickly prepared from scratch then rolled into a crescent dough with juicy plump raisins! It's then brushed with apricot jam after baking to give it a nice glossy finish. You'll love to enjoy these with your morning cup of coffee, Now let's get started!
Enjoy!

Ingredients:
1 Roll Crescent Dough
1/4 cup Raisins
Apricot Jam for spreading
1 Cup Milk
3 Tbs. Sugar
2 Tbs. Cornstarch
2 Egg Yolks
1 tsp. Vanilla
1 Tbs. Butter

Directions:
Warm the milk in a small saucepan and in a separate bowl combine the egg yolk, cornstarch and sugar. Mix it until it's smooth and add a quarter of the warm milk to the bowl to temper the eggs. Continue to mix it until smooth then add the warmed egg mixture to the hot simmering milk. Beat it until it thickens and turn off the heat. Add the tablespoon of butter and vanilla and stir to incorporate. Unroll the crescent dough and add a thick layer of the custard filling. Top with a sprinkling of raisins. Roll the dough up then slice the dough into 1/2 in slices. Place it onto a parchment lined baking sheet and bake in a preheated oven at 375 degrees F. for 20 minutes until golden brown. Top the warm pastries with a brush of apricot jam that has been slightly warmed up. Enjoy

Classic French Pain Aux Raisin Recipe: a simple method step by step!

Flaky, buttery, soft yet crunchy on the outside! They are addictive!INGREDIENTS
For the dough
 200g flour
 5g salt
 30g sugar
 12g baking yeast
 40g ghee
 100ml milk
 100g butter
 
For pastry cream
 150ml milk
 2 egg yolks
 40g sugar
 20g corn starch
 1/2 tsp vanilla
 
For macerated grapes
 100g light raisins
 30ml rum
 70ml of stewed syrup
 
For gilding
 1 egg yolk
 
For syrup
 30ml water
 40g sugar
For croissant dough
 
METHOD

In a large bowl, mix by hand; flour, salt, sugar, yeast, butter and milk. After all the elements are turned on, knead the dough on a work surface. Let the dough rise. Smear the dough with a fist and spread it out with a roller so that a rectangle is 30 cm long and 15 cm wide. Cool the dough by placing it in the freezer for 20 minutes.
Prepare the butter: form an envelope with parchment paper (square side 15 cm), place the butter and distribute it so that the butter takes the shape of a square 15 cm side. Refrigerate for 10 minutes.
Gather your cold tempera, place the butter in the middle, fold it on the sides and spread the paste so that it is 60 cm long and 15 cm wide (provided that it is more or less 4 times longer). than wide) and do a double trick: fold the dough, as in the video. Turn this dough and turn it over so that it is 3 times longer than the width, and make a simple turn (here again see the video). Place this dough in the freezer for 20 minutes (the dough should be cold). Remove the dough from the refrigerator and lay it out for the last time so that it takes the shape of a 30 x 27 cm rectangle (remove the edges).
Apply to chilled pastry cream and macerated grapes (1 hour in warm syrup). Roll it all into a uniform pudding and cut into 3 cm slices. Lay the slices on a baking sheet and give to them. As soon as the bread with raisins has increased in size, grease with egg yolk .
Bake rolls at 170°C/340°F for 14 minutes. For syrup: heat sugar and water in a saucepan until boiling. Grease the raisin rolls with this syrup as soon as they leave the oven.


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Pain au Raisin Recipe by Flora Shedden for Graham's

Brought to you by Graham's The Family Dairy.
For more recipes by Flora visit:

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