Sunday, November 14, 2010

Pain Aux Raisins with Pastry Cream


Instant yeast  1 package ( 2 1/2 teaspoon)
Water  3/4 cup
All purpose flour(unbleached) 3 1/2 cup
Salt  1 1/2 teaspoon
Milk Powder 2 tablespoon
Egg  3
Sugar  4 tablespoon
Butter softened  6 tablespoon

  1. In a large bowl combine the flour, salt, powdered milk, and sugar. 
  2. Add the yeast, water, and eggs and mix until ingredients are combined. 
  3. Add the softened butter and mix.
  4. knead it untill it become soft,Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size approximately 1 to 1 1/2 hours.
  5. Now take the dough knead it again and cover it again, and place it in the refrigerator overnight.
  6. In a lightly floured counter top, roll out  dough into 14 inch thick.
  7. Spread the cream pastry over the dough, put some raisins  over the cream. For pastry cream click here 
  8. Roll the dough, slice the roll into pieces about 1 inch thick.
  9. Lay the pieces  on a baking sheet lined with parchment paper
  10. Make sure to leave enough space in between so they will not stick  together.
  11. Put it in warm place for 1 hour, they are double in volume
  12. Preheat oven to 400 f.
  13. Brush each pieces  with egg wash. 
  14. Egg 1
    Milk  1 tablespoon
  15. Bake for 10 to 15 minutes until golden brown. 
  16. Immediately after removing from the oven, paint then with a light sugar glaze:

Water  1/4 cup
Sugar  1/4 cup
Vanilla extract  1/8 teaspoon

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