Pain Aux Raisins
Pain aux Raisins, or Escargot (literally translated as snail) is a classic French pastry, and we have adapted this easy version for the Thermomix, so you can enjoy this delectable breakfast treat at home.
Our Thermomix recipe simplifies the process, using the machine to prepare the non traditional puff pastry (they are normally made with much trickier croissant dough or brioche dough), and then to mix the creamy custard filling, and evenly distribute the sweet raisins. Escargot are known for their flaky, buttery layers and rich, sweet filling, and by using puff pastry, whether you make it yourself of use the amazing Empire pastry, this Pain aux Raisins recipe is transformed into a convenient and quick recipe, perfect for both newbies and experienced bakers alike. Heck the kids could make them!
The Thermomix version maintains the traditional flavors and textures of this beloved French pastry, while streamlining the preparation process, allowing you to enjoy a freshly baked treat with minimal effort. I admit I have had plenty of average pain aux raisins in my time and have become VERY fussy, examining carefully before purchasing. They can be dry and too flaky, but this version is simply next level. As with everything we do, we like to make it better!
Make sure you check out some of our other French patisserie recipes here:
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Need
-
The Pastry Creme
- 300 Grams whole milk BUY
- 60 Grams raw caster sugar BUY
- 30 Grams butter BUY
- 30 Grams plain flour BUY
- 3 egg yolks
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
-
The Rest
- 1 Batch Puff Pastry or 2 sheets of frozen puff pastry Recipe
- 100 Grams raisins (sit them in hot water for 3 mins to re hydrate, then drain away water)
- 3 Tablespoons apricot jam mixed with 1 tablespoon of hot water for glazing
Do
- 1
You need to make the puff pastry well in advance of needing it.
- 2
To make the pastry creme, place all ingredients into the Thermomix bowl. Cook 8 min/90°C/speed 4.
- 3
Pour into a container, cover with cling wrap. Cool completely.
- 4
Preheat oven to 180°C. Line 2 trays with baking paper.
- 5
Roll out your pastry, freshly made or purchased. Make sure if using frozen, it has been fully thawed. Spread pastry crème all over, leaving 2cm around all the edges.
- 6
Top with soaked and drained raisins.
- 7
Roll up into a log. Wet the edge of pastry so it sticks at the end. Wrap in cling wrap and freeze for 30 minutes.
- 8
Cut each log into 6 scrolls. Place on trays and press each scroll down to flatten.
- 9
Cook for 20-25 minutes, or until you can see they're well cooked.
- 10
Brush jam over each scroll while warm.
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