Pain aux Raisins

The Deliciousness of Pain aux Raisins 

Anytime I’m exploring a new corner of the world, I love to start off the day with a good breakfast. And no matter where I travel, I always find pain aux raisins at the breakfast buffet. There’s something special about biting into that warm and flaky pastry dough, strewn with plump juicy raisins throughout. On top of all that sugary goodness, it’s always so satisfying when there’s a generous slathering of smooth cream underneath — I can never resist having seconds. 

If you’re like me and you love to travel, do take the time to try out pain aux raisins at the breakfast buffet — it’s an experience you won’t want to miss!

Pain aux Raisins
This classic French pastry is made with buttery puff pastry dough, filled with sweet cream, and topped with sugary raisins. It has a deliciously light texture and just the right amount of sweetness that makes it perfect for any occasion! 
Check out this recipe

Or if you’ve ever been to a French bakery, then you have no doubt seen these pastries known as pain aux raisins. 

This classic French pastry is made with buttery puff pastry dough, filled with sweet cream, and topped with sugary raisins. It has a deliciously light texture and just the right amount of sweetness that makes it perfect for any occasion! 

Pain Aux Raisins

Pain Aux Raisins Origin Story 

The history of this delectable treat dates back to the 19th century when bakers from northern France began experimenting with different flavors and ingredients in their pastries. Pain aux raisins was created in response to an increasing demand for something new and delicious. The combination of sweet cream, buttery puff pastry dough, and plump raisins proved to be a winning combination that still stands today! 

Making Pain Aux Raisins at Home 

If you’re looking to try your hand at making pain aux raisins at home, it can be easier than you think! You can buy ready-made puff pastry dough or make your own if you’re feeling adventurous. Once you have your dough rolled out, spread a layer of sweet cream over the surface and sprinkle the raisins on top. Then simply roll up the pastry like a cinnamon bun, slice it and bake until golden brown and flaky. Serve warm with some coffee or tea for an extra special treat! 

Pain aux raisins is truly one of those classic French pastries that never goes out of style. Whether you make them from scratch or pick them up from your local bakery, each bite offers a delicious combination of buttery puff pastry dough, sweet cream filling, and juicy raisins that will make your taste buds sing! So don’t wait too long; get baking (or buying) today so that you can experience the mouthwatering flavor of pain aux raisins for yourself!

Never miss a recipe:


  • Preparation Time: 15 minutes
  • Baking Time: 25 minutes
  • Total Time: 40 minutes

Ingredients for 10-12 pieces:

  • 1 sheet of puff pastry
  • 75 g of raisins
  • 1 tablespoon dark rum (optional)
  • 1 tablespoon extra flour, for rolling the dough, if needed
  • 1 egg beaten with 1 teaspoon of water, to brush on top

For the crème pâtissière:

  • 300 ml of whole milk
  • 1 vanilla pod
  • 85 g of sugar
  • 2 yolks
  • 30 g of flour

Directions – Step-by-step Instructions on how to make Pain aux Raisins

Put the raisins in a bowl, cover them with boiling water and, if desired, 1 tablespoon of dark rum.

Leave them like this for about 30 minutes, then drain the raisins in a mesh strainer, so that it loses the water.

Pain Aux Raisins Step-by-step Recipe

Make the cornerstones of French pastry: the crème pâtissière. 

Heat the milk with the vanilla pod, bringing it up to the boiling point and then turn it off immediately.

Pain Aux Raisins Step-by-step Recipe

Whisk the egg yolks and sugar with a fork in a bowl heat resistant, then add the flour and mix again, until you get a smooth, dense and homogeneous mixture. 

Start diluting it with 2 – 3 tablespoons of warm milk, then remove the vanilla pod and pour the milk into the bowl, stirring with a hand whisk. 

Pain Aux Raisins Step-by-step Recipe

Put everything back into the pot where you heated the milk, place it over a medium heat and cook, stirring slowly and continuously, for about 5 minutes, until you get a thick, soft and homogeneous cream, very fragrant. Cover the cream with cling wrap by touching the surface of the cream to avoid any crust from forming, and let it cool down.

Take the puff pastry out of the refrigerator and put it on a work surface lightly floured. Prepare a baking sheet lined with parchment paper.

Roll out the dough into a rectangle of about 25 × 40 cm. Spread the cold cream over it, leaving the edges free. 

Sprinkle the raisins on the surface, then roll the dough on itself, so as to obtain a compact cylinder of about 25 cm long. Cut 10 – 12 wheels from the cylinder and arrange them on the baking sheet.

Turn on the oven at 180°C (static). Brush the sweets with egg whisked together with the water, then put in the oven and cook for 22 – 25 minutes: they must be golden and crunchy on the surface. 

Let them cool on a grill and serve them cold. You can keep them 1 day on a tray covered with perfectly adherent food cling wrap.

Pain Aux Raisins Step-by-step Recipe
Pain Aux Raisins Step-by-step Recipe
Pain Aux Raisins Step-by-step Recipe
Pain Aux Raisins Step-by-step Recipe

Nutritional Informations:

Oh hello! All photos and content are copyright protected. Please do not use my photos without prior written permission. If you ask me, maybe I will give them to you but you need to ask first. Thank you for your kind understanding!

Did you make this recipe? I want to see it! Tag @popsiclesociety on Instagram.

Happy Baking!

Don’t forget to have fun!

Pain aux Raisins

This classic French pastry is made with buttery puff pastry dough, filled with sweet cream, and topped with sugary raisins. It has a deliciously light texture and just the right amount of sweetness that makes it perfect for any occasion! 
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine French
Servings 12 pieces
Calories 104 kcal

Ingredients
  

  • 1 sheet puff pastry
  • 75 g raisins
  • 1 tbsp dark rum (optional)

FOR THE CUSTARD CREAM (the crème pâtissière)

  • 300 ml whole milk
  • 1 vanilla pod
  • 85 g sugar
  • 2 yolks
  • 30 g flour

To brush on top:

  • 1 egg beaten with 1 teaspoon of water

Instructions
 

  • Put the raisins in a bowl, cover them with boiling water and, if desired, 1 tablespoon of dark rum. Leave them like this for about 30 minutes, then drain the raisins in a mesh strainer, so that it loses the water.
  • Make the cornerstones of French pastry: the crème pâtissière. 
    Heat the milk with the vanilla pod, bringing it up to the boiling point and then turning off immediately.
  • Whisk the egg yolks and sugar with a fork in a bowl heat resistant, then add the flour and mix again, until you get a smooth, dense and homogeneous mixture. 
  • Start diluting it with 2 – 3 tablespoons of warm milk, then remove the vanilla pod and pour the milk into the bowl, stirring with a hand whisk. 
  • Put everything back into the pot where you heated the milk, place it over a medium heat and cook, stirring slowly and continuously, for about 5 minutes, until you get a thick, soft and homogeneous cream, very fragrant.
  • Cover the cream with cling wrap by touching the surface of the cream to avoid any crust from forming, and let it cool down.
  • Take the puff pastry out of the refrigerator and put it on a work surface lightly floured if needed. Prepare a baking sheet lined with parchment paper.
  • Roll out the dough into a rectangle of about 25 × 40 cm. Spread the cold cream over it, leaving the edges free. 
    Sprinkle the raisins on the surface, then roll the dough on itself, so as to obtain a compact cylinder of about 25 cm long.
  • Cut 10-12 wheels from the cylinder and arrange them on the baking sheet.
    Turn on the oven at 180°C (static). Brush the sweets with egg whisked together with the water, then put in the oven and cook for 22 – 25 minutes: they must be golden and crunchy on the surface. 
  • Let them cool on a grill and serve them cold. You can keep them 1 day on a tray covered with perfectly adherent food cling wrap.
Keyword breakfast, danish pastries, easy pastries to make at home, pain aux raisins, pastries

30 thoughts

  1. I love pain aux raisins. I’ve never dreamed of making them at home. I assumed it’d be really complicated. And it does seem a bit involved, but it also sounds fun! Thanks for the recipe!

  2. Thank you for sharing this recipe and for the beneficial information as well 😊 for me I find the French bread and pastries very delicious! Here the “croissant” is very familiar as breakfast and it contains several kinds in addition to the bread you can find many flavors and fillings and you are right the pain aux raisins are very delicious and it’s worth trying 👌people are lucky they have now a very clear and easy recipe and they can easily make it at home 🤗💕🧸

    1. I’m glad you like it dear Koko! Yes, French breads and pastries are really delicious and can be addicted too 😁 and there are so many variants! This one is simple, but so well worth it 😉😋

Leave a Reply