Pains aux raisins from Bouchon Bakery (page 248) by Thomas Keller and Sebastien Rouxel

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Notes about this recipe

  • stacymarkow on July 06, 2024

    Delicious! I love these made with both brioche and croissant dough. The raisins with rum slays.

  • anya_sf on February 14, 2019

    I made these a few days after making the croissants, storing the dough in the freezer for a few days. The pastry cream was ridiculously thick (using custard powder to thicken), so I couldn't strain it or really spread it, but did the best I could and it worked. There was a ridiculous amount of raisins - could use half -but they did stay soft due to the syrup. Note: the instructions don't say to drain the raisins, but I'm pretty sure you need to. I shaped the night before and let rise (for an extra hour) in the morning. Fantastic! I wish I knew how to keep the raisins from popping up to the tops of the pastries.

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