Best 2 Almond Cream For Pain Aux Raisins Recipes
Almond cream, a prevalent ingredient in French pastries like pain aux raisins, is a delectable filling that elevates the culinary experience. This velvety and luscious cream, crafted with blanched almonds, sugar, butter, and eggs, boasts a rich flavor profile that harmonizes with the flaky pastry of the pain aux raisins. However, achieving the perfect consistency and taste for this almond cream requires careful attention to technique and ingredient selection. In this article, we will delve into the nuances of preparing almond cream, guiding you through the process of selecting high-quality ingredients, mastering essential techniques, and troubleshooting common challenges. By following our expert tips and tricks, you'll be able to create an almond cream that enhances the flavors of your pain aux raisins, leaving your taste buds yearning for more.
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ALMOND CREAM FOR PAIN AUX RAISINS
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
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)
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.
Tips:
- Use almond flour instead of all-purpose flour for a gluten-free option.
- Using warm milk can help activate the yeast and make the dough rise faster.
- Be sure to knead the dough until it is smooth and elastic. This will help develop the gluten in the dough and make it strong enough to hold its shape when baked.
- Let the dough rise in a warm place until it has doubled in size. This will help ensure that the bread is light and airy.
- Brush the top of the bread with almond cream before baking. This will give the bread a golden brown crust and a delicious almond flavor.
- Bake the bread at a high temperature for the first 10 minutes. This will help to create a crispy crust.
- Serve the bread warm or at room temperature. It is delicious on its own or with butter, jam, or cheese.
Conclusion:
Pain aux raisins is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great snack or party food. With its soft and fluffy texture, sweet almond cream filling, and chewy raisins, pain aux raisins is sure to be a hit with everyone who tries it.
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