Comment faire des pains aux raisins? Recette de pain aux raisins à la maison .

That looks beautiful! Hi everyone, I hope you're doing well. Today we're going to make a video about raisin breads following the recipe from the book Signature by Joanne Martin. I'm going to try to follow the recipe and the only thing that's going to change is that I'm going to use a P.L.F. base and not a brioche, but you'll see. I hope you enjoy this video, let's go! For our 12 raisin breads we're going to need 350 grams of T45 flour, 7 grams of salt, 35 grams of sugar, 5 grams of honey to add flavor, 15 grams of fresh yeast, 100 grams of water from the fridge, 70 grams of whole milk, and 70 grams of butter. This recipe is a bit richer than my usual recipes. To make this recipe you need to add your liquids first, the water and the milk, and all your dry ingredients. Even the butter from the fridge, as it's a small amount, it's not a problem. Now we're going to set the timer to 4 minutes and we're going to start at first speed. It's going to sound like this. Now we're going to set the timer to 7 minutes at second speed. You need to create a gluten network for 7 minutes. Here's my dough, it's not bad at all. It's a bit more supple than usual, that's because of the butter. It's very well-kneaded and smooth. I'm going to give it a little bit of strength, and I'm going to shape it into a ball. I'm going to do what we call my little rugby ball. It's easier to shape it later. I'm going to cover it with plastic wrap and let it rest for 30 minutes at room temperature. Then we're going to roll out the dough. After 30 minutes, I'm going to roll out my dough. I'm going to roll out my dough 30x20 cm. I'm going to roll out my dough. I'm going to add a little bit of flour, you don't need to add too much. I'm going to use my rolling pin. It's really easy to roll out the dough. I'm going to roll out my dough at an angle. I'm going to place my dough on a baking tray. I'm going to place my dough on top of my tray. You can either use the short version where you're going to freeze your dough for 30 minutes and start rolling out your dough, or you can use the short version where you're going to freeze your dough for 10 hours at 4°C. Make sure your dough is as cold as possible. We're going to roll out the dough again tomorrow. Make sure you cover your dough with plastic wrap so that there's no air in the dough to prevent it from crumbling. Now we're going to soak the raisins. You can find more videos about Viennese pastry in my Viennese pastry training video you can find the link in the description box. To macerate the raisins we're going to use 200 grams of water, 100 grams of sugar, and we're going to boil it. Then we're going to add 50 grams of rum. We're going to stop when the syrup is boiling. Then we're going to prepare the raisins. I'm using 170 grams of raisins. It's the same weight I use for my cream. 170 grams of cream, 170 grams of raisins. Then we're going to add the syrup and the rum. We're going to film the process and we're going to macerate it all night at room temperature for at least 3 hours. We're going to film it and we're going to film it again tomorrow. There are several ways to make pastry cream. You can make it in a saucepan like I did or you can use the technique I used for years. We're going to put all the ingredients except the butter in a bowl and we're going to mix it. We're going to place it in the microwave for 5 minutes and the cream is done. You can leave a comment and tell me what you prefer, cornstarch or cream powder. I weighed all the ingredients for my pastry cream. We're going to start with 20 grams of egg yolks and 10 grams of whole eggs. We're going to add 20 grams of sugar and we're going to whisk it. We're going to add 9 grams of cream powder and 100 grams of whole milk. We're going to place it in the microwave for 5 minutes at maximum temperature. After 5 minutes, the cream is ready. Add 5 grams of butter in a small bowl and mix it. Finally, add a little bit of vanilla extract. Just a drop. It's perfect. As soon as the pastry cream is done, place it in the fridge. I have some time today so I'm going to prepare my raisins and my pastry cream. I'm going to double my butter today and I'm going to cut it tomorrow. It's up to you. My pastry cream has been in the fridge for at least 5 hours so it's perfectly fine. I'm going to prepare my sourdough butter because it's worth 9-10 euros. You can freeze it if you want and you can order it online. I'm going to cut my butter in half lengthwise and it's going to be perfect. Let's go! Cut your butter in half lengthwise and then in thirds. The right amount of butter is about 1 quarter of the weight of the pastry cream. There you go. I'm going to store the rest of the butter in the fridge or in the freezer. I'm going to beat the butter a little bit. The butter is already soft. It's very hot. We're not going to use a puff pastry so it's not a big deal. I'm going to cut my butter in half lengthwise and then in thirds. I'm going to beat the butter a little bit. It's 8.15 p.m. I'm going to place my butter in the middle of my pastry cream. My pastry cream is very fresh. As you can see I didn't add any flour. I'm going to fold the pastry cream in half lengthwise. I'm going to fold the pastry cream in half lengthwise and place it in front of me. I'm going to fold the pastry cream in half lengthwise and fold it in half lengthwise. I'm going to fold the pastry cream in half lengthwise and fold it in half lengthwise. At this point you can make a simple turn but it's so hot I'm going to leave my dough in the fridge for 30 minutes at 4°C and then we're going to make a simple turn. I'm going to show you the time it takes to make a simple turn. I'm going to take my dough and flour it a little bit. I'm going to place the seam on the right side. I'm going to press a little bit with the rolling pin. I'm going to place it in front of me. I'm going to fold it in half lengthwise. I'm going to place it in the fridge for at least 45 minutes. I'm going to leave it overnight because I have a lot of things to do. I'm going to leave it overnight at 4°C and tomorrow we're going to make our raisin breads. Day 2, let's go! I'm going to take my dough from the fridge and flour it a little bit. I'm going to fold my dough in half lengthwise and fold it in half lengthwise. 30 cm by 30 cm. Now I'm going to roll out the bottom of my dough. I'm pressing the dough with my rolling pin to get a very smooth and thin surface. I'm touching the dough with my fingers with a little bit of water. Now I have a very thin and rolled-out dough. I'm going to place my cream. I'm going to use a rolling pin but don't use too much cream, that's very important. Now I'm going to place my raisins. I have a little bit of raisins left so I'm going to reduce the amount of raisins a little bit. We know that we're going to have about 150 grams of raisins and once they're soaked they're going to be a little bit bigger. That's more than enough, my friends. Now I'm going to roll out my dough. I'm going to fold my dough in half lengthwise and once I have my first one I'm going to pull up and fold. Pull, roll, pull, roll. Be careful not to pinch the bottom too much. Now my dough is very tight. Now I'm going to place my dough on a cutting board. For the division I'm going to use small round bars that you can find in supermarkets. They're 10 cm by 2.1 cm. I'm going to try to make 600 of them. So I'm going to make 6 of them and 600 of them. You won't have any round bars on exam day. To divide the dough I'm going to use my measuring cup and I'm going to divide the dough by 3. That's going to be 3 pieces of 11 cm. I'm going to make a mark at 11 cm and 22 cm. I'm going to cut with a toothed knife. Each piece is going to be cut in half. And cut in half again. Make sure your knife is working properly. Now you should have your 12 pieces perfectly even. Now I'm going to place them on the cutting board. For the ones that are a bit damaged you're going to turn it like this. Make sure it works. Same thing for the other one, I'm going to place it upside down. It's going to be perfect with the 10 cm round bars. I'm going to make 100 of them. I'm going to make 6 of them and place them on the cutting board. They are closed so it should be fine. Look at that, we have our 12 pieces of 6 cm round bars ready to grow. Now you know all the techniques to grow them. Put boiling water in the kettle in the oven with the raisins. Close the oven and set it to 27°C for one hour. After one hour take them out and leave them at room temperature and preheat your oven to 160°C. After baking I'm going to cover them with syrup. The recipe says to use syrup with sugar, water and glucose but I don't have any glucose so I'm going to use 50% water and 50% sugar. That should be enough for the 12 pieces. Now that they are melted, you can stop. Now that they are well grown, I'm going to place them in the oven at 160°C for 18 minutes at room temperature. I'm going to brown the sides but the recipe doesn't say to brown the sides. I'm going to use 50% water and 50% sugar and bake them for 18 minutes. Then I'm going to take them out, syrup them and put them back in the oven. It's been 18 minutes, not bad. Now I'm going to take them out, syrup them and put them back in the oven for 3 minutes. I'm going to use a brush and some syrup to syrup the sides and put them back in the oven. Now that they are done, I'm going to take the ones that were in the mold and bake them for 2 more minutes. You can check if they are done. Perfect. Now you can see the difference between the ones that were made without a mold and the ones that were made with a mold. If you do this on exam day, I'm not mad at you. It's going to be a lot of work. Let's dig in. It's going to be so good. If you want more cream you can add more, but there's a risk that it's going to overflow. As you can see, they hold together very well. You can also add chocolate or whatever you want. You can also roll them like a raisin bread. It's a great recipe with syrup. As you can see, it doesn't stick to your fingers. It's very effective. I hope you enjoyed this video. Please leave a comment to let me know what you think and if you want to see more videos like this one. Don't forget to subscribe to Boulangerie pas à pas. See you soon on Boulangerie pas à pas. Ciao ciao!