Breads and flatbreads
ChefRania Salloum
Raisin Bread with Creme Patissiere
Raisin bread stuffed with crème patissière — truly irresistible. One of the finest French desserts. This bread is easy to prepare and exceptionally delicious. Give it a try.
Raisin bread... surely delicious thanks to the sweetness of the raisins and the wonderful creme patissiere filling
Ingredients
Start here, then move straight into the method.
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 tablespoons yeast
- 1 1/2 cups liquid milk
- Crème pâtissière
- 1 cup liquid milk
- 2 tablespoons flour
- 3 tablespoons sugar
- 2 eggs
- A pinch of vanilla
- Soaking the raisin bread
- 2 cups water
- 2 1/2 cups sugar
- Method for making crème pâtissière
- For more recipes using crème pâtissière, here is this link: How to prepare éclair cake
Method
Follow the cooking sequence without leaving the page.
- Knead the dough ingredients.
- Let the dough rest for about half an hour.
- Roll the dough on a clean surface into a square shape.
- Brush the surface with melted butter.
- Spread the crème pâtissière and the raisins, then roll and cut as desired.
- Let it rest for half an hour.
- Put it in the oven until it is golden on the bottom and cooked, then brown the top.
- Syrup the dough with the sugar dissolved in water as soon as it comes out of the oven and let it cool before serving.
- Method for making crème pâtissière:
- Put the milk in a pot over the heat until it heats.
- In a bowl, beat the eggs with the vanilla and sugar then add the flour and whisk.
- Add a little of the hot milk to the bowl over the egg mixture and mix quickly so the eggs do not curdle.
- Pour the mixture back into the pot over the hot milk and continue stirring quickly until the mixture thickens, then remove it from the heat.
- Let the crème pâtissière cool before using.
- For more recipes using crème pâtissière, here is this link: How to prepare éclair cake
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Recipe tags
Breads and flatbreadsInternationalVegetarianNut free
