Croissants, Pain au Chocolat, Pain Raisin and Danish

Ingredients

• 3 tablespoons unsalted butter
• Scant ¼ cup loosely packed fresh compressed yeast
• Generous ½ cup cold water
• 3 ¹/₃ cups bread flour, plus extra if needed
• 2 teaspoons salt
• ¹/₃ cup granulated sugar
• Generous ½ cup whole milk
• + 17 more ingredients
• • 1 cup plus 2 tablespoons room temperature unsalted butter
  • 9 ounces bittersweet chocolate, chopped
  • Almond cream, recipe follows
  • Hydrated Raisins, recipe follows
  • Almond cream, recipe follows
  • Canned fruit
  • 2 large egg yolks
  • 1 large egg
  • Scant ¼ cup whole milk
  • Preheat the oven to 375 degrees F.½ cup plus 1 tablespoon room temperature unsalted butter
  • Generous ½ cup granulated sugar
  • Generous 1 cup almond flour
  • 1 large egg
  • Scant ¼ cup all-purpose flour
  • 1 cup raisins
  • Water, as needed
  • ½ cup dark rum or flavored liquor

1. Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch. 2. For pain au chocolat: With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a ligh...

View full recipe at SpringPad