Almond Cream For Pain Aux Raisins Recipes

ALMOND CREAM FOR PAIN AUX RAISINS

Almond Cream for Pain Aux Raisins image

Use this almond cream recipe to make our Pain aux Raisins.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds Almonds

Yield Makes enough for 8 Pain Aux Raisins

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, softened
6 tablespoons sugar
3/4 cup almond flour
1 large egg yolk
3 tablespoons all-purpose flour
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat until light and fluffy, scraping down the sides of the bowl, as necessary, about 3 minutes. Add remaining ingredients and beat to combine. Store up to 5 days in an airtight container; bring to room temperature before using.

RAISIN BRIOCHE PASTRIES (PAINS AUX RAISINS)

Raisin Brioche Pastries (Pains aux Raisins) image

Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Raisin Apricot Jam or Jelly Pastry Gourmet

Yield Makes 11 buns

Number Of Ingredients 24

Ingredients

1 1/4 pounds cold Brioche Dough
1 cup raisins
1 cup boiling-hot water
For pastry cream
1 cup whole milk
3 large egg yolks
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla
1/2 tablespoon unsalted butter
1/4 cup apricot preserves
2 tablespoons water
1 1/4 pounds cold Brioche Dough
1 cup raisins
1 cup boiling-hot water
For pastry cream
1 cup whole milk
3 large egg yolks
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla
1/2 tablespoon unsalted butter
1/4 cup apricot preserves
2 tablespoons water

Steps:

Make brioche dough the day before making pastry and chill.
Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
Make pastry cream:
Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
Make pastries:
Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
Chill until firm, about 1 hour.
Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
While pastries are rising, preheat oven to 425°F.
Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.

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