One of the most loved pastry items with multiple identities, Pain au Raisin. Though it is widely known as Pain au Raisins (or Pain aux Raisins), it is also called escagot and snail. Many Aussies know this item as snails due to its shape.
It has everything that ticks, slightly spiced juicy sultana (golden raisin), pastry cream wrapped in buttery and flaky croissant dough. Some are also glazed with apricot jam, and finished off with icing sugar.
I’m still on my mission practicing making croissants. This week was my sixth effort. Apart from making them into classic croissant shape, I also turned the dough into something else, and this week I made them into pain au raisins.
This was the second time I made them. Comparing it to my first effort, this time was way much better, which I believe it was resulted from a well-proof dough. Well-proof croissant dough will produce flaky layered pastry.
More details and recipe can be found here.
Sue
http://youcandoitathome.blogspot.com
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I am hungry after seeing your great looking sweets - even though I just finished a filling diner.
They really look great, Sue.
Ron
and it looks like practice is making perfect. -Varda
Sue,
I love your escagot, nice size and shape. I also think you did improve a lot doing the turns; your layering is more noticeable. I can tell from you picture and you are almost there – the prefect croissants.
Kimmy
Wow! Sue you are really doing well with your croissants. It shows how sticking to one recipe really pays dividends. I haven't had the courage to tackle croissants, yet. But it will have to wait for at least another eight months now. It is just too hot during our interminably long summer to make them. Even thinking about making them will start melting the butter! Lovely work, Sue! :)
Syd
Sue,
Your pain aux raisins look amazingly-good! Very impressive!
from breadsong
you have a flair for making beautiful macarons and pastries!! Those raisin buns look really mouthwatering. Judy
Nice to see you stopping by.
Sue
Sue, this is a beautiful result and a very nice post showing how you accomplished the project. You make it look easy with your step by step. Finding ways to use laminated dough other than croissants is a calling I'm sure. Crusty flavor, sweetness combined with raisins, what could be nicer.
Eric
It's quite interesting that laminated dough can be made into a number of different pastries. I'm making Tartine morning buns this weekend from laminated dough. Sue