Raisin Brioche Pastries (Pains aux Raisins)

Ingredients

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