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Mar 23, 2012

Pain Aux Raisins/ Snail Pastry

Pain Aux Raisins, Snail Pastry, Danish Roll, Escargot or however you prefer to call these incredible delicious baked goodies are actually pretty easy to make. In this recipe, I chose to make them with a puff pastry (like the one I used for Croissants or Petit Pain Au Chocolat) just because it is the traditional way of making them. It might be a little time consuming but not complicated at all to realize the puff pastry as I have shown in many of previous my videos. You can opt for the quicker way to just incorporate the butter with the flour and skip the folding steps, but I would result in a less flaky and
more bread-like dough.

Except for the puff pastry which a lot of waiting game since after each fold the dough needs to rest for 30 minutes in the fridge, the rest of this recipe is a lot of fun.

Ingredients:

  • 1 pack dry instant yeast (7g)
  • 2 cups all-purpose flour (240g)
  • 1 1/2 tsp salt (5g)
  • 3 Tbsp sugar (45g)
  • 1/2 cup milk (125ml)
  • 1/2 cup water (125 ml)
  • 1 beaten egg
  • 2 sticks of butter (230g)
  • 2 cups Pastry Cream
  • 2 1/2 cups raisins (350g)

Directions:
  1. Cover the raisins with cold water and let them soak over night.
    • For the Puff Pastry combine the dry ingredients, gradually add warm water and milk, add the beaten egg and knead until a smooth ball of dough is formed. Place in a greased ball and let it rise for 1 hour. Meanwhile, place the softened butter between 2 plastic wraps and shape into a square. Put the butter in the fridge to harden. When the dough has doubled in size push the air out with your fingers and cut a cross on the dough. Place butter in the middle of the cross and bring the edges of dough together to cover the butter.
    • FOLDING THE PUFF PASTRY:
                     Roll out the dough into a long rectangle, then:
                 1. fold it like an envelop: 1 fold
                2. fold it like a book: 1.5 folds
    Place in the fridge for 30 minutes and repeat 6 folds are completed, before placing the dough in the fridge overnight. 
  2. Drain, rinse and dry the raisins.
  3. Roll out the dough into as thin and large of a rectangle as you can. Spread a thin layer of the pastry cream. Sprinkle the raisins. Roll the dough on itself starting from the larger edge. Finally, with a sharp knife cut 1 inch (2.4 cm) rolls, place in a baking sheet and allow to rise for 1 hour.
  4. Brush the rolls with an egg wash (1 egg yolk and 2 tsp milk) and bake in a preheated oven of 400F (200C) for 12 minutes.




BONUS TIP!!

  1. In a small sauce pan, bring 1 cup of sugar and 1 cup of water to a boil to make a syrup. Brush the rolls with the syrup after they are baked and place them back in the over for an extra 2 minutes. This will make them look extra shiny and even more mouthwatering!!!

26 comments:

  1. This is my favorite pick everytime I go to bakery shop. Thanks for sharing this, now I can make it on my own.

    Love,
    HOneybee
    http://healthybeautifulblog.blogspot.com/

    ReplyDelete
    Replies
    1. Sweet!! Let me know how they turn out <3

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  2. Thanks for the excellent youtube tutorial. You make it look so easy. All your recipes that you have posted look yummy! I'm making the raisins buns with cinnamon today, but next time I will try it with your pastry cream recipe. Thanks!

    ReplyDelete
    Replies
    1. You're welcome!! When you make them please post a picture on my Facebook Page and tag me in it =)

      Delete
  3. Hi Zineb,

    I have watched the video but I am still confused about the folding.

    Your instructions say: -

    • FOLDING THE PUFF PASTRY:
    Roll out the dough into a long rectangle, then:
    1. fold it like an envelope: 1 fold
    2. fold it like a book: 1.5 folds

    To complete 6 folds are you saying to repeat steps 1 and 2 three more times?

    I am keen to try this recipe as this is one of my favourite foods when I am in France.

    Cheers.

    ReplyDelete
  4. I've been looking for this recipe for so long, thanks! Now the pastry is in the oven, and I'm really excited to see the result. However, my dough was a little bit too much sticky compared to yours. I hope it won't affect the taste.. Anyways, thanks again :)

    ReplyDelete
  5. Can you verify the measurements of flour and water. I've had to add nearly a whole other cup of flour to make a silky dough -- before that it was way too wet. Is this correct? I hope you'll reply asap and save me my butter if something's wrong! Thanks!

    ReplyDelete
    Replies
    1. It really depends on the kind of flour you're using. As long as your dough is smooth and elastic (not too dry) then you're fine!! if you think that you have more dough than I did in the video, you might want to use more butter to make up for it and have a flaky puff pastry. Let me know how it goes!!

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    2. This comment has been removed by the author.

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  6. Hi, very nice tutorial video, congratulation and thank you. Also, what is the music on your video, nice song ;-)

    ReplyDelete
  7. I am so excited I found you... It's late here in California and I wanted to try your recipe for an event I am going too. I have just finished my dough and I am setting it out covered for an hour hope that is correct I will check if rises them I think will put in frig to finish tomorrow. I think you said it was okay to put on frig over night. Thank you for sharing..

    ReplyDelete
  8. baking cakes and cookies are indeed awesome but is it a back pain safe?? Well, i just thought it may suffer me from back pain..but, your posts are indeed awesome and all the foodies there are all delicious..Thanks for the post..

    Best regards,
    Rachel
    Seattle Chiropractors

    ReplyDelete
  9. Hi,

    I tried this recipe but the dough mixture was too sticky to work. Am I doing something wrong here, or I should just persist keep on kneading the dough until it became a smooth pile for how long? You seemed to knead the dough so easily in the video, wish I have skill like yours.

    ReplyDelete
    Replies
    1. Try adding a little more flour to help with the stckiness. You definitely don't want to add too much flour because your pastry will not be flaky and will turn a bread dough instead. I hope this helps!

      Delete
    2. Try adding a little more flour to help with the stckiness. You definitely don't want to add too much flour because your pastry will not be flaky and will turn a bread dough instead. I hope this helps!

      Delete
  10. Hi there Zineb! Thank you so much for this wonderful recipe! I made it today and they turned out beautiful but they took 25 minutes to brown and they are not crispy on the outside, they are a little too flat... Also my filling doesn't look as thick like yours.

    ReplyDelete
  11. First of all my thanks for all your recipes and video, they were very thorough and informative.I tried snail pastry for the first time, probably made mistakes so it didn't turn out like yours, wanted to try again but your video is not available, could you please make this available as I need to look at it once more.
    Thanks
    Anton

    ReplyDelete
    Replies
    1. thank you Anton for giving my recipe a try! I am sorry for the inconvience! the video will be available as soon as possible, I am working on it!
      thank you for understanding.
      Zineb.

      Delete
    2. The Video is now available!! :)

      Delete
  12. Okay, I'm in the baking mood. Two days of baking Pain Aux Raisins....urgh.....Sous Chefs Millie and Robbie had a small taste of the custard before the Pain Aux Raisins were placed in the over. They were very tired after helping their mommy and took a nap. End results....AMAZING! Thanks for sharing the recipe.

    ReplyDelete
  13. This comment has been removed by the author.

    ReplyDelete
  14. Hello Zineb,
    I made these 2 yrs ago, and they were beautiful however today yeast flour mixed then egg very runny, I'm having to use alot more flour. Is it because














    Hello Zineb,
    Made these 2 yrs ago today yeast flour mix when adding egg it's too runny had to use another 1/2c flour. Is it due to yeast being 3 months old. Tk you Diane







    ReplyDelete
  15. Hello Zineb
    Made these last yr perfect, today to runny at flour yeast part, had to add 1/2 c more flour, is it due to 3 month old yeast tk you .Diane

    ReplyDelete
  16. Hello Zineb
    Made these last yr perfect, today to runny at flour yeast part, had to add 1/2 c more flour, is it due to 3 month old yeast tk you .Diane

    ReplyDelete
  17. What is the recipe for the pastry cream?

    ReplyDelete

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