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Pain aux Raisins Recipe

French · Pastry · 65 min total

Pain aux Raisins are classic French pastries made with yeasted puff pastry, filled with pastry cream and raisins, then baked until golden and glazed.

Ingredients

• 1 sheet (about 250g) puff pastry, preferably all-butter
• 1/2 cup (120ml) whole milk
• 1/4 cup (50g) granulated sugar
• 2 large egg yolks
• 1 tablespoon (8g) cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup (75g) raisins
• 1 tablespoon (15ml) dark rum or water (for soaking raisins)
• 1 egg, beaten (for egg wash)
• 1/4 cup (60ml) apricot jam or simple syrup (for glaze)

Instructions

1. Soak raisins in rum or water for at least 30 minutes. Drain and set aside.
2. Make pastry cream: In a small saucepan, heat milk over medium heat until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour hot milk into egg mixture while whisking, then return to saucepan. Cook over medium heat, whisking constantly, until thickened (about 2-3 minutes). Remove from heat, stir in vanilla, transfer to a bowl, cover with plastic wrap touching surface, and cool to room temperature.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll puff pastry into a 10x12-inch rectangle. Spread cooled pastry cream evenly over pastry, leaving a 1-inch border on one long edge. Sprinkle soaked raisins over cream.
5. Starting from the long edge opposite the border, roll pastry tightly into a log. Trim ends, then slice into 8 equal rounds (about 1.5 inches thick). Place cut-side up on prepared baking sheet, spacing 2 inches apart. Gently flatten each round slightly with your palm.
6. Brush tops with beaten egg wash. Bake for 18-20 minutes, until puffed and golden brown.
7. While warm, brush with apricot jam or simple syrup for shine. Let cool on a wire rack. Serve warm or at room temperature.

Tips

• For best results, use all-butter puff pastry and ensure it's cold before rolling.
• Pastry cream can be made a day ahead and refrigerated; whisk before spreading.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in a 350°F oven for 5 minutes to refresh.

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