How to Make Flaky Pain Aux Raisins with Handmade Pastry

how's it going my Bakers welcome to another laminated puff pastry video today we're making panon AKA escargo AKA raisin bread it is a flaky buttery pastry filled with custard and plump raisins flavored with a little bit of orange and cinnamon it originated in France and is a very popular breakfast pastry in Europe we'll use a similar method and a similar recipe for the Pastry as the one I used for the quinaman recipe so if you already made that one this one will be Breeze also the hydration is lower here so it's easier to handle so if you have not made the quinam man and if you're not too confident yet this will be the perfect starting point here's what we need for the dough need some white bread flour water yeast salt sugar a little bit of butter for the custard we'll need milk sugar egg butter corn starch and vanilla to create the layers in a pastry we'll need some more butter split it up into two equal portions and freeze it for the raisins we'll need some raisins C cinnamon and orange which we'll use the orange zest and orange juice from for the icing we'll need some icing sugar and some juice from that orange as well and last but not least we'll need an egg for glazing this will give the pastries a nice rich color so let's get to it let's start by preparing the Raisins We want to make them nicely flavorful and juicy so in a small bowl combine the raisins the cinnamon the zest of the whole orange and then the juice from half that orange mix it all up and then leave the raisins to soak whilst they are soaking mix them a couple of times to ensure that they absorb all of the orange juice or let's leave these on the side let's move on to making the custard this is the easiest custard you will ever make we're not going to mess around with tempering the eggs and heating things up separately none of that nonsense those methods are more useful when you're serving the custard hot and when you need it to be extra smooth if you're going to bake it it does not matter so all the ingredients can go in the pan at the same time your egg corn star starch sugar vanilla butter and milk place the pan on medium to high heat and cook stirring continuously for about 3 to 4 minutes until it thickens and once it becomes thick it is done from start to finish this custard takes no more than 5 minutes to make and if you weigh out all your ingredients straight into the pot then you'll save yourself a bunch of washing up too cover the custard so that the cing film's touching the surface and refrigerated until needed let's get to the dough my kitchen is around 23° C or 73° F so I'm using my water at the same temperature I'm aiming for final dough temperature for around 24° C or 75° F this should get me there to make the dough in a large bowl combine water yeast salt sugar and melted butter give it all good mix to dissolve the salt and sugar completely then add the flour grab your dough scraper and mix it to a dough unlike the quinaman dough this one won't be very sticky the hydration is relatively low I still like to wet my hands with water when handling it dough like this and I always like to give it a fold after mixing it up and before placing it in a clean Bowl this makes it nice and smooth and starts building some tension okay once you're done take the temperature just to see where you're at around 24° C is what I was aiming for and that's about what I got bulk fermentation will take 1 hour it will be punctuated by two folds cover your dough up leave it to ferment for 20 minutes and then give it the first fold lately I've been folding my dough up in the air it works pretty well pick the dough up then fold the sides down and then push them back up into the center of the dough until the dough ball becomes nice and tight I like this method because the dough doesn't need to touch the table which means that we don't need to clean up as often okay after the first fold place the dough back into the bowl cover it up and leave it to ferment for another 20 minutes and then perform the second fold which goes exactly the same way as the first fold and then once again cover the dough up then leave it to ferment for another 20 minutes to finish off the bulk fermentation now we can start creating The Buttery layers place the dough on the table and dust it generously flower on all sides and then roll it out to a large rectangle you don't need to measure it if you want to you can about 40x 30 cm or around 16 x 12 in will do try to make the edges as straight as you can now take the first piece of butter from the freezer and Grate it as evenly as you can all over the surface of the dough Now dust your hands with some flour so they don't stick and press the button into the dough next fold it up into three layers after the first fold we'll wrap it up in some cling film and leave it in the fridge to chill down for around 30 minutes during this time the dough will relax and it'll be a lot easier to work with after the first 30 minutes of chilling remove the dough from the fridge then Dust it generously flour once again and roll it out again to a large rectangle about the same size as the first time we are going to repeat the exact same steps as during the first fold grab the second piece of Frozen butter from the freezer and Grate it as evenly as you can all over the dough then Dust your hands with flour press the button into the dough and fold the dough into three layers again only this time we are not going to immediately refrigerate it after the first fold we are going to perform a couple more folds so after the second fold you want to roll the door out to a large rectangle and fold it up into three layers two more times this will ensure that the pastry turns out nice and Flaky and light after all the folds wrap the door up and cling film again and leave it in the fridge to cool down for at least 1 hour if you want you can prepare this though a day or two ahead of time but 1 hour of chilling is minimum let's get a couple of things sorted before moving on to final shaping first remove the custard from the fridge and mix it up until it's nice and smooth next let's make the icing combine the icing sugar and the orange juice and then whisk until smooth and then transfer it to a Piping Bag of course the icing is optional but it makes the pastries look extra fancy and it adds a little bit more of that orange flavor you can make it or just leave it off it's up to you if you are going to make it tie up the Piping Bag and leave it on side Fator do not refrigerate it it'll be too hard yeah let's move on to final shaping unwrap the dough I guess it's pastry Now dust it generously with flower on both sides and then you guessed it roll it out to a large rectangle but this time place it vertically in front of you dot the custard evenly all over the pastry and then use an offset spatula to spread it out evenly if you don't have an offset spatula your D scraper should do the job just fine leave a little Edge at the top we'll use that to seal up the RO roll next sprinkle the soaked raisins evenly all over the custard brush some water on the exposed edge of pastry at the top and now roll it up you want to roll it as tight as you can but it's not going to be possible to make it very tight because the custard is quite soft still as you roll it Forward pull it back once in a while and try to make it as straight as you can and now we're ready to cut this bad boy up it is a little bit soft so you need a very sharp knife to cut it to make life easier you could cover this roll and refrigerate it for about an hour before cutting it I don't have that kind of patience to cut it trim the ends optional and then divide it into as many pieces as you like wipe the knife between cuts to avoid making a mess I decided to cut my roll into six pieces which resulted into absolutely gigantic pastries I think eight or more would be better options but then again no one's going to complain about their pastry being too big place the rolls on a nonstick paper line baking tray and then flatten them a little bit using the palm of your hand final proof will take around an hour to an hour and a half during the final hour fermentation you want to preheat the oven 170° C 340 F fan on the snails have puffed up pretty well they are ready for the oven one last thing left to do is brushing them with egg generously I brush the sides and the tops twice now let's get these babies in the oven they'll take around 25 minutes to fully bake if your oven's a bit funny like mine and it bakes things more on one side than the other then you definitely want to turn them around halfway through the bake to ensure that they all break Brown evenly these things turned out huge to be fair I did not expect them to puff up this much but that just means that they will be extra light and fluffy inside okay let's finish off the bake pull them out the oven leave them on the rack to cool down before decorating with some orang icing and tucking in to make things more efficient you can make the pastry a day ahead of time like I mentioned earlier you can even do the final proof in the fridge bake them for breakfast after cutting them up and placing them on a tray I would suggest leaving them to proof a room temperature for 30 60 minutes before refrigerating them on the next day remove them from the fridge leave them out to warm up whilst the oven is preheating and that is how you can have them freshly baked for breakfast but no matter which time of day you eat them they'll be delicious don't forget to check out the pastries cakes and sweet bakes playlist for more delicious recipes like this one as always thank you for watching I'll see you in the next one

Channel: ChainBaker

Views: 20,101

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: vP7TOR-li7o

Length: 8min 52sec (532 seconds)

Published: Sun Apr 14 2024