Raisin Brioche Pastries (Pains aux Raisins)

Raisin Brioche Pastries (Pains aux Raisins)
Photo by Rita Maas

Ingredients

  • 1 ¼ pounds recipeLink id="103412">Brioche Dough
  • 3 large egg yolks
  • 1 ¼ pounds brioche dough
  • ½ tablespoon unsalted butter
  • 2 tablespoons water
  • 1 cup raisins
  • 1 ½ tablespoons cornstarch
  • + 15 more ingredients
    • 1 ½ tablespoons cornstarch
    • 1 cup raisins
    • 1 cup whole milk
    • ¼ cup apricot preserves
    • 2 tablespoons water
    • 1/3 cup sugar
    • ½ teaspoon vanilla
    • 1/3 cup sugar
    • 3 large egg yolks
    • ½ teaspoon vanilla
    • ½ tablespoon unsalted butter
    • 1 cup whole milk
    • ¼ cup apricot preserves
    • 1 cup water
    • 1 cup water

Make brioche dough the day before making pastry and chill. Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature. Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together y...

View full recipe at Epicurious

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