After last week's troubles with croissant dough, this week the dough was easy to work with once more. I guess my earlier theory of too much moisture in the air was correct!
There are a few more steps to this recipe than the previous ones, so I made the rum soaked raisins and the pastry cream the day before, when I made the poolish. The next day I was ready to roll!
Rolling up the dough with the pastry cream and raisins was super sticky. The rum syrup leaked out the sides a bit and made a mess. The recipe didn't make clear exactly how to cut the dough, so I used a gentle sawing motion, which worked fine. I would have liked to chill the dough before cutting it, because it was soft and sticky, but I couldn't manage to get it off the counter without it all unraveling. I got 10 regular sized rolls and one tiny one (for me!)
After baking, they were golden brown and looked delicious! Even though I'm not a big fan of raisins, they were super tasty. Flaky and buttery, but with bursts of flavor from the raisins. A bit more decadent than plain croissants but not as much as chocolate croissants. I could envision eating two of these with some tea for breakfast in my Parisian apartment in my dreams.
Guest Baker: Mike
To make the pain aux raisins, there are two sub-recipes, Rum-soaked Raisins and Pastry Cream. Rum-soaked raisins are easy – raisins are soaked overnight in simple syrup and a splash of rum (actually, 30 gm to be more precise). The pastry cream uses egg yolks, vanilla bean, whole milk, and custard powder and requires constant attention over low-heat for the thickening process.
The croissants had shatteringly crispy outer flaky layers, and were buttery, rich, and delicious. I might have liked a little more pastry cream in the pain aux raisins, but this is a minor complaint. Read the full blog post here.