Pain aux Raisins
A sweet and juicy swirl of flaky pastry and raisins. Expertly made in France
Spread out on a baking tray and leave to prove for 2 hours at room temperature. Egg-wash and bake at 190ºC/375ºF/Gas Mark 5 for about 15-18 minutes until golden brown.
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Crème Patissiere (Semi-skimmed Milk, Sugar, Egg White, Modified Corn Starch, Whole Eggs, Thickener: E412-E415, Vanilla Flavouring, Colouring: Carotenes (E160a), Wheat Flour, Water, Butter (Milk): 13.6%, Raisins 8% (Raisins non-hydro Cotton Oil), Sugar, Yeast, Wheat Gluten, Salt, Enzymes* (Alfa-amylase, Xylanase) Flour Antioxidant: Ascorbic Acid, Emulsifier (E471, E472e), Colouring: Carotenes E160a, Cream Powder (Milk), Deactivated Spelt Leaven, Malted Wheat Flour, Barley Malt.