Since we got back from our vacation on France's Atlantic Coast, we've been craving some Pain aux raisins. This amazing bakery in Château d'Oléron made the best ones, and we literally had to have it everyday. So I decided to give it a try and make my own version of them, with store-bought puff pastry, mind you, because I'm not ready to spend hours trying my own puff pastry, especially when it's over 30 Celsius degrees outside (and inside, since we don't have air conditioning). The result exceeded my expectations. So here it is.
MINI PAIN AUX RAISINS or MINI PUFF PASTRY ROLLS with RAISINS and HOMEMADE VANILLA CUSTARD
1 Puff pastry roll
2 egg yolks
50 grams white sugar
25 grams corn flour
250 ml milk (not non-fat)
1 teaspoon vanilla extract
1 cup raisins
Make vanilla custard. Stir the milk and vanilla in a saucepan over medium heat until almost boiling. Meanwhile whisk yolks, sugar and corn flour in a bowl until thick and pale. Using electric beaters fitted with whisk attachment, gradually whisk hot milk into the egg mixture. Return the mixture to the saucepan. Whisk over medium heat until custard boils and thickens. Remove from heat, stir in raisins and let cool completely.
Roll out the puff pastry sheet. Spread custard all over. Roll puff pastry to form a log and cut it into slices (1 inch wide). Place rolls in a baking tray and bake at 350 degrees for 25-30 minutes (until puff pastry turns golden brown).