Raisin bread made with
– leavened puff pastry
– pastry cream
– raisins
Materials used
– Brush
– Tefal baking tray
– Cutter
– Rolling pin
Ingredients
Raised puff pastry
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
✔Dried grapes
For the pastry cream
✔250 ml milk
✔3 egg yolks
✔60g caster sugar
✔25g cream powder or cornflour
✔Vanilla powder
For the gilding
✔1 egg yolk
✔1 teaspoon single cream
The syrup
✔30g water
✔30g sugar
The recipe
Leavened puff pastry
The distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
125 g tourage butter
Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.
Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the rectangle with the butter without overlapping. Cover with plastic wrap and chill for at least 30 minutes.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Chill again.
For the pastry cream
✔250 ml milk
✔3 egg yolks
✔60g caster sugar
✔25g cream powder or cornflour
✔Vanilla powder
Heat the milk in a saucepan with the vanilla. In a bowl, whisk together the egg yolks, sugar and cream powder. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.
Soak the sultanas in warm water with a capful of rum.
Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cover with the pastry cream and drained raisins, leaving a two-centimetre border at the bottom. Brush a little water over this margin. Roll out the pastry and place in the freezer for a few minutes to firm up a little so that you can cut out sections.
Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or on the very low heat setting (< 30°).
For the gilding
✔1 egg yolk
✔1 teaspoon single cream
Glaze with a mixture of egg yolk and cream, then bake at 170°C for 20 minutes. Once out of the oven, place the raisin bread on a wire rack and immediately pour over the hot syrup.
Brush syrup over a mixture of 30g sugar and 30g water brought to the boil.
Enjoy 😋
