Post by Ali on Apr 14, 2012 13:04:48 GMT 1
The bit I used to make the 'Pain aux Raisins'
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Croissant dough needs to be well-proofed, just so. It CAN’T be UNDERPROOFED. Underproof croissant will produce greasy, non-flaky finished products. Well-proof croissant will give you the flaky, layered pastry.
Well-proof croissant dough will appear wobbly, and layers are noticeable. The dough needs to (seriously) double in size before baking.
The recipe requires few steps and fruit soaker and pastry cream (crème patissiere) needs to be made in advance (several before final assembly). Do not feel intimidated by this, this truly worth the effort. You’ll be rewarded with the best breakfast!
Here is the recipe...
Pain au Raisin Recipe
adapted from Bourke Street Bakery cookbook
make 12 - 15
INGREDIENTS
250 g sultanas (golden raisins)
300 ml boiling water
20 g soft brown sugar
1/4 teaspoon mixed spice
The above was mixed together and set aside
1 quantity croissant dough (Made in the Breadmaker with above recep)
80 g crème patissiere, recipe follows (Made thick custard (Birds pow))
Egg wash, for brushing
Icing sugar, for dusting
METHOD
Make the fruit soaker - put the sultanas in a mixing bowl. Pour over the boiling water and set aside to cool. Cover with plastic wrap and keep in the refrigerator overnight (it can be kept up to 2-3 days this way). (I only let the fruit soak for about 3 jrs in total and was fine) Drain water from the fruit and add brown sugar and mixed spice, stirring well to combine. Set aside.
Take the rested croissant dough (after three turns and laminations) from the refrigerator and roll it out into a rectangle, about 30 x 40 cm and about 5mm thick. Place the dough on trays lined with baking paper and place in the fridge for 10 minutes so that the dough will firm up.
Lay the dough on a lightly floured surface, with the short length running parallel to the edge of the bench. Spread crème patissiere evenly over the rectangle, spreading all the way to the edges. Top the rectangle with the fruit mix to evenly cover the crème patissiere.
Starting with the short edge further away from you, firmly and tightly roll the dough towards you, like a jelly roll. Wrap the log in the baking paper and place in the refrigerator for about 20 minutes to firm up.
Remove the baking paper from the log and place it on a clean work surface. Cut the log into slices, about 1.5 cm wide, to make about 12 - 15 rounds in total.
Preheat the oven to 240c. Place the rolls onto trays lined with baking sheet at well-spaced intervals (the dough will expand during the final proof and bake).
Cover loosely with a damp tea towel (dish towel) or plastic bag. Set aside in a warm room (about 25C – 27 C) for 1 ½ - 2 hours, or until almost doubled in size. Spray the tea towel with water occasionally if it becomes dry. (I used cling-film)
Remove the tea towel, brush the top of each pain au raisin lightly with egg wash and place in the oven. Reduce the oven temperature to 190c and bake for about 15 minutes, or until a deep golden colour.
Cool slightly on the trays before dusting with icing sugar and serving.
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It does look a lot to do but the bread-maker did the dough, all I did was the fruit, custard, rolling etc..... They froze well too coz the recep made 12, 6 disparued so 6 went into the freezer. 2 came out this afty, reheated on low setting in micro and they were fine
------------------
Croissant dough needs to be well-proofed, just so. It CAN’T be UNDERPROOFED. Underproof croissant will produce greasy, non-flaky finished products. Well-proof croissant will give you the flaky, layered pastry.
Well-proof croissant dough will appear wobbly, and layers are noticeable. The dough needs to (seriously) double in size before baking.
The recipe requires few steps and fruit soaker and pastry cream (crème patissiere) needs to be made in advance (several before final assembly). Do not feel intimidated by this, this truly worth the effort. You’ll be rewarded with the best breakfast!
Here is the recipe...
Pain au Raisin Recipe
adapted from Bourke Street Bakery cookbook
make 12 - 15
INGREDIENTS
250 g sultanas (golden raisins)
300 ml boiling water
20 g soft brown sugar
1/4 teaspoon mixed spice
The above was mixed together and set aside
1 quantity croissant dough (Made in the Breadmaker with above recep)
80 g crème patissiere, recipe follows (Made thick custard (Birds pow))
Egg wash, for brushing
Icing sugar, for dusting
METHOD
Make the fruit soaker - put the sultanas in a mixing bowl. Pour over the boiling water and set aside to cool. Cover with plastic wrap and keep in the refrigerator overnight (it can be kept up to 2-3 days this way). (I only let the fruit soak for about 3 jrs in total and was fine) Drain water from the fruit and add brown sugar and mixed spice, stirring well to combine. Set aside.
Take the rested croissant dough (after three turns and laminations) from the refrigerator and roll it out into a rectangle, about 30 x 40 cm and about 5mm thick. Place the dough on trays lined with baking paper and place in the fridge for 10 minutes so that the dough will firm up.
Lay the dough on a lightly floured surface, with the short length running parallel to the edge of the bench. Spread crème patissiere evenly over the rectangle, spreading all the way to the edges. Top the rectangle with the fruit mix to evenly cover the crème patissiere.
Starting with the short edge further away from you, firmly and tightly roll the dough towards you, like a jelly roll. Wrap the log in the baking paper and place in the refrigerator for about 20 minutes to firm up.
Remove the baking paper from the log and place it on a clean work surface. Cut the log into slices, about 1.5 cm wide, to make about 12 - 15 rounds in total.
Preheat the oven to 240c. Place the rolls onto trays lined with baking sheet at well-spaced intervals (the dough will expand during the final proof and bake).
Cover loosely with a damp tea towel (dish towel) or plastic bag. Set aside in a warm room (about 25C – 27 C) for 1 ½ - 2 hours, or until almost doubled in size. Spray the tea towel with water occasionally if it becomes dry. (I used cling-film)
Remove the tea towel, brush the top of each pain au raisin lightly with egg wash and place in the oven. Reduce the oven temperature to 190c and bake for about 15 minutes, or until a deep golden colour.
Cool slightly on the trays before dusting with icing sugar and serving.
----------------
It does look a lot to do but the bread-maker did the dough, all I did was the fruit, custard, rolling etc..... They froze well too coz the recep made 12, 6 disparued so 6 went into the freezer. 2 came out this afty, reheated on low setting in micro and they were fine