Effortless Pain Aux Raisins

Step into the enchanting world of French patisserie right from your own kitchen with these delightful homemade Pain Aux Raisins. Imagine light, golden swirls of flaky puff pastry, generously filled with luscious crème patissiere and plump, sweet golden raisins, all baked to crispy perfection and finished with a shimmering apricot glaze. This recipe transforms a classic French bakery favorite into an accessible project for any home baker, promising a treat that’s as rewarding to make as it is to savor.

baked pain aux raisins served on a plate.

The aroma alone, as these pastries bake, will transport you to a quaint Parisian cafe, filling your home with the sweet, comforting scent of a classic French patisserie. What makes these melt-in-your-mouth pastries so wonderfully easy to achieve is a clever shortcut: utilizing pre-made puff pastry dough, eliminating the need for complex, time-consuming scratch-made dough. They are simply perfect, whether enjoyed for a special breakfast, a delightful brunch, or as an elegant treat any time of day.

If you’re eager to explore more exquisite French dessert recipes, consider complementing these pastries with my indulgent Crème Brûlée Recipe or the vibrant and fresh Strawberry French Tart for a complete dessert spread.

Contents

Why You’ll Love Crafting These Homemade Pain Aux Raisins

Creating Pain Aux Raisins from scratch might sound intimidating, but this recipe simplifies the process without compromising on authentic flavor or texture. Here’s why this recipe will quickly become a cherished favorite in your baking repertoire:

Effortless Elegance with Ready-Made Pastry: Forget the hours of rolling and folding. By utilizing high-quality pre-made puff pastry sheets, you unlock the secret to achieving those coveted flaky, golden layers with remarkable ease. This ingenious shortcut ensures a truly magnificent pastry every time, saving you precious time and effort while delivering a dessert that looks and tastes professionally made.
A Dreamy, Velvety Custard Filling: At the heart of every great Pain Aux Raisins is the exquisite crème patissiere. This recipe guides you through creating a homemade custard that is wonderfully smooth, rich, and utterly irresistible. It’s the perfect creamy embrace for the golden raisins, providing a luxurious contrast to the crisp pastry.
The Perfect Tangy Apricot Glaze: Elevate your pastries with a simple yet sophisticated apricot glaze. Made from readily available apricot preserves and a touch of water, this sweet and tangy coating adds a beautiful sheen and a burst of fruit flavor, sealing in moisture and adding that unmistakable bakery-quality finish to your homemade treats.
Impressive Results with Minimal Fuss: Despite their sophisticated appearance, these Pain Aux Raisins are surprisingly straightforward to assemble. This recipe breaks down each step, making it accessible for bakers of all skill levels to create a show-stopping pastry that will impress family and friends alike.
A Versatile Treat for Any Occasion: Whether served warm for breakfast, as an afternoon pick-me-up with coffee, or as a light dessert, these Pain Aux Raisins fit perfectly into any part of your day. Their universal appeal makes them ideal for special occasions or simply as a comforting indulgence.

Essential Ingredients for Perfect Pain Aux Raisins

Creating these delightful French pastries requires a few key ingredients, each playing a crucial role in achieving their iconic texture and flavor. Opting for quality ingredients will make a noticeable difference in your final product.

Puff Pastry Sheets: This is your ultimate shortcut to French bakery bliss. Pre-made puff pastry sheets, typically found in the freezer section of your grocery store (we recommend a 17 oz package with two sheets, like the Pepperidge Farm brand), provide the essential flaky, buttery layers without the arduous process of making dough from scratch. Ensure they are fully thawed in the refrigerator before use, but still cold enough to handle.
Apricot Preserve: Used for the irresistible glossy glaze. Look for a smooth apricot preserve or jam without large fruit chunks for a seamless finish. If your preserve contains chunks, gently mash or strain them out before heating. This glaze adds a delicate sweetness and a beautiful shine to the baked pastries.
Water: A small amount of water is added to the apricot preserve to thin it slightly when warmed, creating a brushable glaze. Be mindful not to add too much; 2-3 teaspoons should be sufficient to achieve the desired consistency.
Golden Raisins: These sweet and chewy gems are a signature component of Pain Aux Raisins. While golden raisins offer a milder, fruitier flavor and a lighter appearance, you can certainly substitute with regular dark raisins if preferred. Soaking the raisins in hot water beforehand is highly recommended as it plumps them up, making them juicy and tender within the pastry.

Crème Patissiere (Pastry Cream) Components

The velvety smooth crème patissiere is the heart of these pastries. It’s surprisingly simple to make from scratch with these basic ingredients:

Eggs: You’ll primarily need egg yolks for the rich, creamy custard, contributing to its luscious texture and golden hue. The leftover egg whites can be reserved for brushing the pastries before baking, giving them a beautiful golden finish.
Whole Milk: The foundation of our crème patissiere. Whole milk is crucial for achieving an extra-rich and decadent cream. Avoid substituting with low-fat or skim milk, as it will compromise the custard’s luxurious body and flavor.
Granulated Sugar: Sweetens the custard to perfection, balancing the richness of the milk and eggs.
Corn Starch: This is an indispensable thickening agent for the crème patissiere, ensuring a perfectly set and smooth cream that holds its shape within the pastry.
Vanilla Extract or Vanilla Bean Stalk: Vanilla is key for infusing the custard with its signature fragrant and comforting aroma. Pure vanilla extract offers excellent flavor, while a vanilla bean stalk steeped in the milk will provide a more intense and complex vanilla profile.
Unsalted Butter: Added at the end of the cooking process, butter enriches the custard, lending it a silky texture and a beautiful gloss. It also contributes to the overall melt-in-your-mouth quality.
Lemon Zest (Optional): A hint of lemon zest can add a bright, refreshing note to the crème patissiere, cutting through the richness. However, it is entirely optional. Some palates, particularly those of children, may prefer the cream without this citrus accent, as experience has shown it can be a matter of personal preference.

Step-by-Step Guide to Crafting Pain Aux Raisins

Follow these detailed instructions to create stunning Pain Aux Raisins, starting with the creamy custard and moving through assembly and baking.

Crafting the Luxurious Crème Patissiere:

The foundation of these pastries is a rich, velvety pastry cream. Don’t skip these steps for the best results.

Prepare the Milk Infusion: Begin by carefully measuring out your whole milk. Remove and set aside 1 tablespoon of milk for later use. Gently bring the remaining milk to a boil over low-medium heat in a saucepan. If you’re using a vanilla bean stalk, now is the time to add it to the simmering milk to infuse it with a deep vanilla flavor. If opting for vanilla extract, you’ll incorporate it with the egg mixture in the next step.

Whisk the Egg Mixture: While the milk is gently simmering, prepare your egg mixture. In a separate bowl, combine the egg yolks, granulated sugar, corn starch, and (if using) lemon zest. Whisk these ingredients vigorously until thoroughly combined. The mixture may initially appear clumpy; at this point, add the reserved 1 tablespoon of milk to help loosen it and create a smoother consistency. If using vanilla extract, add it here.
Temper the Eggs: Once the milk reaches a boil, it’s crucial to temper the egg mixture to prevent the eggs from scrambling. Gradually add the hot milk into the egg mixture, a little at a time, whisking continuously and slowly. This gentle process gradually raises the temperature of the eggs, ensuring a smooth transition when combined.

process showing how to mix the creme patissiere before cooking.

Thicken the Custard: Pour the entire milk and egg mixture back into the saucepan, ideally straining it through a fine-mesh sieve first to ensure an ultra-smooth consistency free of any potential lumps. Return the pot to the stove and bring it to a boil over medium heat, continuing to whisk constantly. This continuous whisking is essential to prevent the custard from clumping and sticking to the bottom of the pot. Cook until the cream thickens significantly and coats the back of a spoon.

Finish with Butter: As soon as the custard cream reaches its desired thick consistency, remove the pot from the heat immediately. Stir in the unsalted butter until it is fully melted and incorporated. The butter will add extra richness, shine, and a silky texture to your crème patissiere.

Cool the Custard: Transfer the warm custard to a clean glass bowl. To prevent a skin from forming on the surface, immediately cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the cream. Allow the crème patissiere to cool completely at room temperature before refrigerating. Once cooled, chilling it for at least an hour will ensure it’s firm enough to work with.

Achieve Optimal Texture: Once the custard is cool and firm, it’s highly recommended to give it a quick whip with a whisk or electric mixer for about a minute. This step ensures a beautifully smooth, lump-free, and creamy texture, making it much easier to spread evenly onto your puff pastry.

For a more in-depth guide to preparing the perfect pastry cream, refer to the full Pastry Cream Recipe tutorial available HERE.

Assembling and Baking Your Exquisite Pain Aux Raisins:

With your crème patissiere ready, it’s time to bring these pastries to life!

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
Prepare the Raisins: Place the golden raisins in a small bowl and cover them with hot water. Let them soak for about 15 minutes. This softens and plumps them up, making them delightfully juicy. While your crème patissiere is cooling, this is an excellent task to complete to save time. After soaking, drain the raisins thoroughly and pat them completely dry with a paper towel. Excess moisture can make your pastry soggy.
Assemble the Pastries: Carefully lay one sheet of thawed puff pastry onto a clean cutting board or a lightly floured surface. Ensure the pastry is still cold for easier handling. Spread approximately 1/2 cup of the prepared crème patissiere evenly over the entire surface of the pastry sheet, leaving a small border at one edge if desired. You can adjust the amount of custard to your preference, but remember that a very thick layer might make the pastry softer on the inside.

before and after spreading the creme patissiere on the pastry sheet.

Add Raisins and Slice: Evenly sprinkle about 1/4 cup of the soaked and dried golden raisins over the crème patissiere. Then, using a sharp knife or a pizza cutter, slice the pastry sheet lengthwise into 8 even strips, each approximately 1 inch wide. For cleaner cuts and to prevent the layers from squishing, some bakers prefer using unflavored dental floss to slice.

process showing how to cut the pastry sheets into 1 inch thickness.

Shape the Swirls: Take one pastry strip and carefully roll it up tightly to form a spiral. This will be the center of your Pain Aux Raisins. Next, take a second strip and continue rolling it around the first spiral, attaching it to create a larger, beautiful swirl. Repeat this process with the remaining strips. Each puff pastry sheet should yield 4 charming raisin pastries.

process shot showing how to wrap the pain aux raisins

Prepare for Baking: Carefully transfer the formed pastries to your parchment-lined baking sheet, ensuring adequate space between each one to allow for expansion during baking. Whisk any leftover egg whites (from making the crème patissiere yolks) lightly. Brush each pastry generously with the egg wash. This will give them a beautiful golden-brown color and a lovely sheen.
Bake to Golden Perfection: Place the baking sheet in the preheated oven, ideally on the middle rack. Bake for approximately 28-30 minutes, or until the Pain Aux Raisins are puffed up, deeply golden brown, and cooked through. Baking times can vary slightly depending on your oven, so keep an eye on them.
Prepare the Glaze: A few minutes before the pastries are done baking, prepare your apricot glaze. In a small microwave-safe bowl, combine the apricot preserve with 2-3 teaspoons of hot water. Microwave for about 30 seconds, then stir well until smooth and fully combined.

Apply the Glaze: As soon as the golden Pain Aux Raisins emerge from the oven, immediately brush them generously with the warm apricot glaze. The warm pastries will absorb the glaze beautifully, giving them a professional, irresistible shine.
Cool and Serve: Allow the pastries to cool slightly on the baking sheet before transferring them to a wire rack. They are truly at their best when enjoyed fresh and still a little warm, as the pastry is flakiest and the custard is wonderfully soft.

Expert Tips for Flawless Pain Aux Raisins

To ensure your Pain Aux Raisins turn out perfectly every time, keep these expert tips in mind:

Embrace the Moist Center: It’s important to note that the center of Pain Aux Raisins, thanks to the rich crème patissiere, is not meant to be completely dry. It should remain wonderfully moist and creamy. The more custard you add, the more luscious and moist the interior will be. This is a characteristic feature, not an indication of underbaking.
Optimal Oven Placement: For even baking and browning, always place your baking tray on the middle rack of the oven. This ensures consistent heat distribution around the pastries.
Mind Your Oven’s Peculiarities: Every oven is different. While the recipe suggests a baking time of 28-30 minutes, your oven might vary by a minute or two, either more or less. Keep a close eye on the pastries during the last 10 minutes of baking, looking for a rich golden-brown color.
Advance Preparation for Convenience: To significantly cut down on prep time on baking day, prepare the crème patissiere the night before. Once completely cooled, cover it tightly with plastic wrap (pressed directly onto the surface to prevent a skin) and refrigerate. Before using, give it a quick whisk to restore its smooth consistency.
Perfectly Thawed Puff Pastry: Ensure your puff pastry sheets are fully thawed but still cold when you unfold them. Pastry that is too warm will be difficult to handle and may not puff up as beautifully. Thaw it in the refrigerator overnight or for a few hours at room temperature, checking for pliability.
Space for Growth: When arranging the pastries on the baking sheet, leave ample space between each one. This allows hot air to circulate freely around each pastry, promoting even baking and ensuring they don’t stick together as they expand.
The Dental Floss Trick for Clean Slices: For perfectly clean cuts that prevent the pastry layers from squishing or the rolls from unraveling, use unflavored dental floss instead of a knife. Simply slide the floss under the rolled pastry, cross the ends over the top, and pull to slice. If any raisins pop out, gently tuck them back into the roll.
Hydrate Your Raisins: Always soak your raisins in hot water for about 15 minutes before using. This plumps them up, making them softer, juicier, and more enjoyable within the pastry. Remember to pat them thoroughly dry after soaking.
Don’t Panic Over Puffing: It’s completely normal for the pastries to puff up dramatically in the oven. This is the puff pastry doing its job! They will settle and take their classic spiral shape somewhat as they cool down once removed from the oven.

Frequently Asked Questions About Pain Aux Raisins

Curious about Pain Aux Raisins? Here are answers to some common questions:

What Exactly Are Pain Aux Raisins?

Pain Aux Raisins, which literally translates to “raisin bread” in French, is a beloved French pastry. Traditionally, it’s made with a leavened, buttery dough (often similar to brioche or croissant dough), a generous filling of crème patissiere (pastry cream), and sweet raisins, all rolled into a distinctive spiral shape. This spiraled delicacy is a quintessential offering in French bakeries and patisseries, enjoyed for its rich flavor and delightful texture.

How Should I Store Leftover Pain Aux Raisins?

Baked Pain Aux Raisins are best enjoyed fresh, ideally within a day of baking. If you have leftovers, store them in an airtight container or wrapped tightly in foil at cool room temperature for up to 2 days. To refresh them, a quick warm-up in the microwave for 10-15 seconds or a few minutes in a toaster oven will bring back their warmth and some crispness, making them almost as good as freshly baked.

Can I Prepare These Pastries in Advance?

Absolutely! To streamline your baking process, you can prepare the crème patissiere a day ahead. Once it’s completely cooled, cover it with plastic wrap pressed directly onto the surface and refrigerate. The puff pastry sheets should be thawed but kept cold until you’re ready to assemble. However, it’s best to assemble and bake the pastries on the same day for optimal flakiness and freshness.

Is It Possible to Freeze Pain Aux Raisins?

Given that this recipe uses pre-made puff pastry as a shortcut, freezing the baked pastries is generally not recommended for the absolute best quality, as the delicate layers can sometimes become soggy upon thawing. However, if you must, here’s how: Once the pastries are baked and cooled completely (without applying the apricot glaze), wrap each Pain Aux Raisin individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to one month. When you’re ready to enjoy them, thaw the pastries at room temperature, then warm them gently in an oven or toaster oven until heated through. Once warm, you can then apply the apricot jam glaze.

two baked pain aux raisins on a white plate.

Other Delicious Dessert Recipes to Explore

If you enjoyed making these Pain Aux Raisins, you might also love these other delectable dessert creations:

Crème Brûlée Cheesecake Bars
Easy Chocolate Covered Strawberries
Super Moist Pear Cake
Chocolate French Silk Pie

I genuinely hope you find immense joy in all the recipes I share with you, especially this delightful Pain Aux Raisins recipe. I encourage you to try it, savor every bite, rate it, and share the culinary happiness with your friends and family!

If you prepare this recipe and love it as much as I do, please take a moment to leave a star rating and a comment below. Your feedback means the world! Also, for my very latest social posts, kitchen tips, and new recipes, be sure to follow Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST. Happy baking!

Rating: 4.52 out of 5 stars based on 29 votes

Easy Pain Aux Raisins

By: Mariam Ezzeddine

These light, flaky Pain Aux Raisins are a quick and easy French pastry your whole family will love! The puff pastry sheets are filled with crème patissiere and golden raisins, then baked to crispy perfection and glazed with apricot preserves to make a delightful treat!

Prep Time: 20 minutes

Cook Time: 40 minutes

Resting Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 8 servings

Ingredients

2 sheets puff pastry, Pepperidge Farm brand (17 oz package)
1 cup crème patissiere (Pastry Cream), Click for recipe tutorial
½ cup golden raisins, soak for 15 minutes with hot water and pat dry
¼ cup apricot preserve, +2 tbsps. of hot water (for glaze)
Egg whites, leftover from cooking the pastry cream (for brushing)

Instructions

Preheat the oven to 375°F (190°C).
Soak the raisins for 15 minutes with hot water. Once plumped, drain and pat them completely dry. This step can be done while the crème patissiere is cooling.
Assemble the pastries: Lay a sheet of thawed puff pastry on a cutting board. Spread ½ cup of the cooled crème patissiere evenly over the pastry sheet. While you can use a little more custard, be aware that a thicker layer will result in a moister interior after baking.
Top the crème patissiere with ¼ cup of the soaked and dried golden raisins.
Cut the pastry sheet into 8 even 1-inch wide strips.
Start by rolling one strip tightly to form a small spiral. Then, take a second strip and carefully roll it around the first spiral to enlarge it. Each puff pastry sheet will yield 4 raisin pastries using this method.
Brush pastries: Transfer the assembled pastries to a baking sheet lined with parchment paper, ensuring enough space between them. Brush each roll well with any leftover egg whites.
Bake: Bake the pastries for 28-30 minutes, or until they are puffed and golden brown. Baking time may vary depending on your oven.
Right before the pastries finish baking, prepare the apricot glaze. In a small microwave-safe bowl, combine ¼ cup of apricot preserve with 2-3 teaspoons of hot water. Microwave for 30 seconds and mix until smooth.
Glaze: Immediately after removing the Pain Aux Raisins from the oven, brush them generously with the warm apricot glaze.
Allow the pastries to cool slightly before serving. They are best enjoyed warm.

Notes

The center of the Pain Aux Raisins will remain moist due to the custard. The more custard you add, the moister the center will be.
Place the baking tray on the middle rack of the oven for even baking. Adjust baking time as needed for your specific oven.
To save preparation time, the crème patissiere can be made the night before and refrigerated.
Ensure the puff pastry is completely thawed but still cold before unfolding and filling to prevent tearing and maintain flakiness.
Arrange pastries on the baking sheet with sufficient space to prevent them from touching as they expand during baking.
For clean slices that maintain the spiral shape, use unflavored dental floss instead of a knife. Gently tuck any displaced raisins back into the rolls.
Always soak raisins in hot water before use to make them plump and tender.
Do not be concerned if the pastries puff up considerably during baking; they will deflate slightly and hold their shape as they cool.

Nutrition Information (Approximate Per Serving)