I've really been trying hard to stay focused on the things that need to be done at home; painting of the new bathroom, planting of the vegetable garden, and preparing for my daughter's graduation from high school. With all of that on my plate, I haven't been doing a stellar job of planning meals around this place. (We've been eating a lot of burgers.) But one thing I always crave is pastry along with my cappuccino in the morning. When I saw this recipe for Pain au Cinnamon Raisin I knew I had to somehow work it into my schedule. Pain au Cinnamon Raisin from About.com FRENCH FOOD • 3/4 cup raisins ( I used currants) • 3/4 cup water • 1/4 cup Cognac • 4 teaspoons instant dried yeast • 1/2 cup lukewarm water • 3 1/2 cups bread flour • 1/2 cup milk • 1/3 cup granulated sugar • 3 tablespoons unsalted butter, melted and cooled • 1 1/2 teaspoon salt • 1 cup unsalted butter, softened • 1/2 cup vanilla crème patisserie (recipe follows) • 1 tablespoon granulated sugar • 1 teaspoon cinnamon • 1 egg • 2 tablespoons milk 1. Stir together the raisins (currants), water and Cognac. Keep chilled in the refrigerator for 12-24 hours before proceeding with the recipe. 2. Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, 1/3 cup sugar, melted butter and salt to the dissolved yeast and water and mix the dough on medium speed of an electric mixer for about 2 minutes. 3. Shape the dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough out into a 10-inch-by-15-inch rectangle, then cover it loosely and allow it to rise for 40 minutes. 4. Brush the rectangle of dough with the softened butter ( I worked the butter into a very soft "paste" in a small mixing bowl using the back of a wooden spoon), and then fold the dough into thirds like a letter. Roll the long, thin rectangle back into the original 10-inch-by-15-inch shape and fold into thirds, again. Place the dough onto a baking sheet, cover loosely with plastic wrap, and let it rest in the refrigerator for 1 hour. Repeat this process one more time. 5. Roll the dough into a 10-inch-by-30-inch rectangle and spread the vanilla crème patisserie evenly over the surface of the rectangle. Drain the raisins (or currants if using instead) and discard the soaking liquid. Scatter the raisins evenly over the pastry cream. Mix together the tablespoon of sugar and the cinnamon and sprinkle evenly over the raisins and pastry cream. 6. Very carefully, roll the dough into a log and cut into 18 slices. Using 2 parchment lined baking sheets, place 9 slices on each baking sheet; try to space the rolls by 2-inches. Cover loosely with plastic wrap and let the rolls rise at room temperature for 60-90 minutes, or until almost double in size. 7. Preheat the oven to 375˚F. Mix together the egg and 2 tablespoons milk and brush onto the tops of the rolls. Bake on the middle rack of the oven for approximately 16 minutes, or until puffed and golden. Remove to a cooling rack. Crème Patisserie (pastry cream) • 1 1/4 cups whole milk • 3 egg yolks • 1/4 cup granulated sugar • 1/8 cup all-purpose flour • 2 tablespoons plus 2 teaspoons cornstarch • 1 teaspoon pure vanilla extract 1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, mix together the egg yolks, sugar, flour and cornstarch until the mixture is completely smooth. 2. Once the milk is steaming, add half of it, whisking constantly, to the egg yolk mixture. Add the egg yolk mixture back into the saucepan of milk and cook about 1-2 minutes, stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Do not let it boil! Remove from the heat and stir in the vanilla extract. Transfer to a small bowl and press plastic wrap onto the surface of the cream. Refrigerate until thoroughly chilled before using. TAKE a LOOK:
12 Comments
5/11/2011 02:32:11 am
These look like they are straight from the Boulangerie in Paris! I am yeast challenged.....these are perfection, and I would crave them too!
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Kate
5/11/2011 08:23:13 pm
Mmmmm.... and a big WOW!
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Eileen
5/11/2011 09:54:15 pm
Thanks, Stacey and Kate!
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5/15/2011 12:56:42 am
Eileen, I'm wrapped in a blanket on my front porch, watching the rain and pretending the toast in my hand is that dreamy pastry in your photo above. Not sure my imagination is that good. :-)
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Eileen
5/15/2011 03:04:12 am
Tom- Cold temps and rain are what we've had the past several days. It's good for getting things done indoors. Today the sun is back!
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Eileen,
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Eileen
5/20/2011 12:55:41 am
Steve - If I had more time right now, I'd make some more of these. Let me know how you like them!
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8/18/2011 12:15:40 pm
What would be a non-alcoholic substitute for the Cognac? Otherwise, I would like to make these pronto! Wow. They are beautiful.
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Eileen
8/18/2011 10:34:44 pm
Mangiodasola- You are just plumping the raisins or currants with the cognac. Substitute a flavorful liquid like white grape juice or possibly orange juice.
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