Pains aux raisins from Bake: My Best Ever Recipes for the Classics (page 246) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute satsumas for mandarins.

  • anya_sf on June 13, 2025

    Really delicious! I made them over 3 days (make dough and chill overnight, shape pastries and chill overnight, bake pastries). The dough was super dry and stiff; I had to add an extra tablespoon of water for it to come together and wonder if I should have added more. The stiff dough worked pretty well for lamination though. I wasn't able to do the final turn but still ended up with plenty of layers. The pastry cream was very thick (good for spreading), making it difficult to strain; next time I don't think I'd bother. I cut the filled dough into 16 pieces - easier than 15, though I didn't get them very even. The pastries did not rise in the fridge so I left them at room temp for a couple hours before baking. Some of them uncoiled so next time I'll tuck the ends under.

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