Pain aux Raisins

Ingredients

• For the base
• 1 batch croissant dough, fully laminated, final turn completed, rested 1 hour under refrigeration
• For the crème pâtissière layer
• 300 g crème pâtissière, cold and firm, straight from refrigeration
• For the filling
• 150 g raisins, soaked in warm water or rum for 30 minutes, thoroughly drained
• 1 tsp cinnamon or vanilla sugar, optional; sprinkled lightly over the custard
• For the egg wash
• 2 eggs, beaten
• For the nappage
• 100 g apricot jam, strained
• 30 ml water, warmed with the jam to loosen

Method

1. 1
   Soak the raisins in warm water or rum for 30 minutes. Drain them thoroughly and spread on a clean cloth; no surface moisture should remain before they contact the custard.
2. 2
   On a lightly floured surface, roll the cold croissant dough to a rectangle of approximately 40 cm × 60 cm and 4 mm thick. The dough should be even across its entire surface and remain cold to the touch.
3. 3
   Spread the cold crème pâtissière in an even layer of 3–4 mm over the surface of the dough, leaving a clean 2 cm border along one long edge. Apply a light, optional sprinkle of cinnamon or vanilla sugar over the cream. Scatter the drained raisins evenly across the custard layer. This is where the dish lives or dies: the cream must be thin, cold, and uniform — too thick a layer will make the spiral sodden, and wet raisins will turn the custard watery.
4. 4
   Beginning at the long edge that carries filling, roll the dough up tightly into a compact cylinder, finishing seam-side down. The log should hold its shape without splaying at the ends.
5. 5
   Wrap the cylinder and refrigerate for 30 minutes. The log is ready to slice when it feels firm throughout and the butter layers have reset.
6. 6
   Using a sharp serrated knife, cut the cylinder into rounds 2.5–3 cm thick. Each round should reveal a clean spiral of dough, cream, and raisins, with no deformation of the lamination.
7. 7
   Place each round cut-side up on a parchment-lined baking sheet. Press gently with the palm to a diameter of 8–9 cm. Proof at 27 °C and 75% humidity for 90–120 minutes until the lamination layers are visibly puffy and the spirals have increased appreciably in height.
8. 8
   Apply egg wash immediately before loading the oven. Bake at 180–190 °C for 14–18 minutes until the spirals are deeply golden across the entire surface.
9. 9
   Warm the strained apricot jam with a splash of water to a fluid consistency. While the pain aux raisins are still warm from the oven, brush each one with a thin, even coat of the nappage. The surface should be glossy and the glaze should set to a light, barely tacky seal as it cools.