Raisins breads

One good thing about getting the hang of the croissant dough I posted about the day before yesterday is that it forms the basis of a host of different Viennoiseries.

Here, for instance, are some pains aux raisins under way. The dough is rolled out as per usual (this is half of a half-batch rolled to 45 x 30cm), spread with some crème pâtissière (except for the margin at the bottom which will be used for sticking) and sprinkled with some macerated raisins. The pastry is rolled from the top down to form a loose sausage, it is chilled and then cut into rounds every 3cm.

Similarly for pains aux chocolats. Base is 45 x 27cm (again, half a half-batch) making the goodies 9 x 15cm each.

An interesting fact is about the chocolate in the eponymous pains. Normally you see them with two batons but sometimes, as here, with one. When there are two batons, they are usually what are known as bâtons boulangers, which are rubbish quality chocolate. The batons in the photo below are not only twice the weight (hence only one) but also made of a much better quality chocolate. So these are the ones to look out for.

We also knocked up another Black Forest Treat to amuse ourselves while the PLF rose.

And here are the goods cooked. Almost over-cooked. While talking to the prof about the best way to cook Viennoiseries, I forgot they were in the oven.