Post by Happygoin on Dec 7, 2007 8:18:36 GMT -5
This recipe is from a boulangerie with no name on Ile St. Louis owned by Monsieur Haupois. I have copied it directly from Linda Dannenberg's book on the patisseries and boulangeries of Paris.
The recipe is just a bit complicated in that, it requires two other preparations, one a brioche dough and one a pastry cream. For the sake of simplicity in posting, I will assume everyone can prepare a brioche dough and a simple pastry cream.
1/4 (60 ml) cup Dark Rum
1/2 (40 g)cup Seedless Raisins
1 Recipe Brioche Dough, chilled overnight in the refrigerator
1 Recipe Vanilla Pastry Cream
1 Tablespoon granulated sugar mixed with 1 tsp cinnamon (opt)
1 egg, beaten for glaze
1/2 cup (70 g) confectioners sugar
In a small bowl, combine the rum and the raisins. Cover with plastic wrap and let soak several hours or, even better, overnight. Drain in a strainer and set aside the excess rum. On a floured work surface, roll out the brioche dough into a 14 in/35 cm square, about 1/8 inch/1/3 cm thick. Trim the sides to make a precise square. Spread the pastry cream over the dough with a spatula or palette knife. Scatter the raisins evenly over the cream, then sprinkle the sugar/cinnamon mixture over the raisins. Using a large palette knife to carefully lift up one side of the dough from the surface, roll the sheet like a jelly roll into a long slim cylinder, or a boudin - sausage - as the French say. Slice the roll into pieces just under 1 inch/2 1/2 cm side and set flat 2inches/5 cm apart on a baking sheet moistened with a damp pastry brush. Slightly flatten each piece with the palm of your hand then brush the tops with the beaten egg. Let rise, uncovered, for about 1 hour in a draft-free place, until pieces double in volume. Preheat the oven to 425F/220C.
Brush the pieces with another coat of beaten egg, then set on the center rack of the oven. Bake about 15 minutes, until goledn brown. Remove from the oven and place the pieces to cool on wire rack. DO NOT SHUT OFF OVEN. Mix 1 tablespoon of the reserved rum with the confectioners sugar and stir into a thin, smooth paste. When the pains aux raisins have cooled, brush the tops with the sugar mix. Arrange the pastries again on the baking sheet and return to the oven for 1-2 minutes, just until the sugar melts and becomes transparent. Remove from the baking sheet immediately and enjoy.
The recipe is just a bit complicated in that, it requires two other preparations, one a brioche dough and one a pastry cream. For the sake of simplicity in posting, I will assume everyone can prepare a brioche dough and a simple pastry cream.
1/4 (60 ml) cup Dark Rum
1/2 (40 g)cup Seedless Raisins
1 Recipe Brioche Dough, chilled overnight in the refrigerator
1 Recipe Vanilla Pastry Cream
1 Tablespoon granulated sugar mixed with 1 tsp cinnamon (opt)
1 egg, beaten for glaze
1/2 cup (70 g) confectioners sugar
In a small bowl, combine the rum and the raisins. Cover with plastic wrap and let soak several hours or, even better, overnight. Drain in a strainer and set aside the excess rum. On a floured work surface, roll out the brioche dough into a 14 in/35 cm square, about 1/8 inch/1/3 cm thick. Trim the sides to make a precise square. Spread the pastry cream over the dough with a spatula or palette knife. Scatter the raisins evenly over the cream, then sprinkle the sugar/cinnamon mixture over the raisins. Using a large palette knife to carefully lift up one side of the dough from the surface, roll the sheet like a jelly roll into a long slim cylinder, or a boudin - sausage - as the French say. Slice the roll into pieces just under 1 inch/2 1/2 cm side and set flat 2inches/5 cm apart on a baking sheet moistened with a damp pastry brush. Slightly flatten each piece with the palm of your hand then brush the tops with the beaten egg. Let rise, uncovered, for about 1 hour in a draft-free place, until pieces double in volume. Preheat the oven to 425F/220C.
Brush the pieces with another coat of beaten egg, then set on the center rack of the oven. Bake about 15 minutes, until goledn brown. Remove from the oven and place the pieces to cool on wire rack. DO NOT SHUT OFF OVEN. Mix 1 tablespoon of the reserved rum with the confectioners sugar and stir into a thin, smooth paste. When the pains aux raisins have cooled, brush the tops with the sugar mix. Arrange the pastries again on the baking sheet and return to the oven for 1-2 minutes, just until the sugar melts and becomes transparent. Remove from the baking sheet immediately and enjoy.