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Le Chaudron recipe
Pain aux raisins
Pain aux raisins (raisin swirls)
⏱ 160 minServes 8Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1croissant dough (400 g / 14 oz)
300 ml (1¼ cups)pastry cream
120 g (4 oz)raisins
1egg, beaten
50 ml (3½ tbsp)rum
50 g (2 oz)powdered sugar
- 1 croissant dough (400 g / 14 oz)
- 300 ml (1¼ cups) pastry cream
- 120 g (4 oz) raisins
- 1 egg, beaten
- 50 ml (3½ tbsp) rum
- 50 g (2 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the raisins in warm rum for 15 minutes.Making it from scratch? See the yeast dough — rises ~2 h
- Roll the dough into a large rectangle and spread with pastry cream.
- Scatter over the drained raisins and roll up tightly.
- Slice and lay flat on a lined sheet, well apart.
- Let rise 1 hour, then brush with beaten egg.
- Bake at 180°C (350°F) for 20 minutes until golden, then glaze with powdered sugar icing.
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