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Does anyone have a T& T Pain Aux Raisons?
- Thread starter oli
- Start date
Do you also want to make your own croissant dough? Here's one using puff pastry
and you could just sub your desired pastry cream I suppose.
https://www.cookinwithmima.com/easy-pain-aux-raisins/
or this one with pastry cream
https://www.delscookingtwist.com/easy-french-pains-aux-raisins/
and you could just sub your desired pastry cream I suppose.
https://www.cookinwithmima.com/easy-pain-aux-raisins/
or this one with pastry cream
https://www.delscookingtwist.com/easy-french-pains-aux-raisins/
I saw that one but there are so many out there
I read the reviews and nixed it because of some bad reviews.
I like the idea of buying the croissant dough vs making my own, but if I have to I will make my own. I don't think any of the stores in town has it but will check in depth.
I liked this guy but the quantity is a little too much for the two of us.
http://www.brunoskitchen.net/blog/post/pain-aux-raisins
I read the reviews and nixed it because of some bad reviews.
I like the idea of buying the croissant dough vs making my own, but if I have to I will make my own. I don't think any of the stores in town has it but will check in depth.
I liked this guy but the quantity is a little too much for the two of us.
http://www.brunoskitchen.net/blog/post/pain-aux-raisins
The one commercial puff pastry I have tried is Dufour, which is all butter. . .
Dufour is good, all butter, but hard to find in my area.
I have heard Pepperidge Farm makes a puff pastry (and I can find it on their website) but I have never seen it, but I have never searched for it. I see on their website that it is NOT made with butter.
Some of the ethnic markets, middle eastern and such, carry puff pastry in pre-cut squares and sheets, but it is made with margarine. I have had it and it is tasty, and puffs well.
Dufour is good, all butter, but hard to find in my area.
I have heard Pepperidge Farm makes a puff pastry (and I can find it on their website) but I have never seen it, but I have never searched for it. I see on their website that it is NOT made with butter.
Some of the ethnic markets, middle eastern and such, carry puff pastry in pre-cut squares and sheets, but it is made with margarine. I have had it and it is tasty, and puffs well.
I know in some stores there you can find PC products. President's Choice, from a supermarket
chain in Canada. They made all-butter fabulous, as good as Dufour, puff pastry. It is difficult to find now but there may be some left in the US.
It's 1/4 the price of Dufour.
chain in Canada. They made all-butter fabulous, as good as Dufour, puff pastry. It is difficult to find now but there may be some left in the US.
It's 1/4 the price of Dufour.
No not at all. Croissant dough is made with all butter, but has yeast in it. It is basically a very
rich bread dough that is normally made via the sponge method and is loaded with butter, but gently.
Puff pastry is yeastless and incorporates the layering of butter over and over again between sheets of water and flour pastry. It's the layering and folding of the dough that then creates the puff. And it is far more versatile.
But then.......there is brioche. It also uses the sponge method to begin but does not involve layering. It's just a yeasty, buttery heavenly dough that I think is what you would want for a pain aux raisins. And I definitely believe that it has to be eaten the same day as it is baked. The richness disappears.
If you would like a recipe for Brioche dough. let me know.
rich bread dough that is normally made via the sponge method and is loaded with butter, but gently.
Puff pastry is yeastless and incorporates the layering of butter over and over again between sheets of water and flour pastry. It's the layering and folding of the dough that then creates the puff. And it is far more versatile.
But then.......there is brioche. It also uses the sponge method to begin but does not involve layering. It's just a yeasty, buttery heavenly dough that I think is what you would want for a pain aux raisins. And I definitely believe that it has to be eaten the same day as it is baked. The richness disappears.
If you would like a recipe for Brioche dough. let me know.
Thanks, I make my pecan sticky buns using brioche.
Looks like I will have to make my own croissant dough for as I don't think I will be lucky to find it here in this small town. I have not heard of PC or Dufour even when we lived there in Can.
What is the full name for PC?
Looks like I will have to make my own croissant dough for as I don't think I will be lucky to find it here in this small town. I have not heard of PC or Dufour even when we lived there in Can.
What is the full name for PC?
Oli you might see if a bakery will sell you some croissant dough. To get the real
croissant effect is not an easy thing--to me, a LOT more than "just follow the recipe". I'd make the puff pastry and see how it all works out for a first time.
There is a lot of technique in layering a croissant dough.
croissant effect is not an easy thing--to me, a LOT more than "just follow the recipe". I'd make the puff pastry and see how it all works out for a first time.
There is a lot of technique in layering a croissant dough.