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A popular viennoiserie like Pain aux Raisins can be made with either brioche dough (sweet bread) or croissant dough (flaky puff pastry). Take your pick. The recipes are below. Brioche dough: Flour T45, 250G Yeast, 10g Salt, 5g Granulated sugar, 25g Eggs, 175g Butter softened, 150g Some water by the side Chef starts adding in a Kitchen Aid (using hook attachment) flour, yeast, salt, sugar and add eggs gradually. Adding a little bit of water to pick up the dry ingredients. It takes around 15-20 mins or until the dough is not sticking to the side of the bowl. Then, add the softened butter little by little gently kneading but not excessively. Your dough is done once butter is mixed in and you should here the dough making a slapping sound against the bowl. It’s ready! Place the dough in a prover. If you don’t have a prover you just need to create a warm environment for the dough to rise. You can for example put plastic over the dough with air surrounding it. When the dough has risen, punch it down and put in the fridge for at least 12 hours. Punch it down again a second time, shape and rise at 30°C. Baking 220°C for around 5 minute and then turn down to 180°C to finish Note: In a recipe similar to this one you may see instructions to make a “yeast starter” this is mixing the yeast with a little water and a little flour from the recipe. Croissant dough: 18 pieces Flour sifted, (250g T45, 250g T55) Salt, 12g Sugar, 50g Yeast, 15g Milk, 300g Knead a détrempe with the sifted flour, salt, sugar, yeast and add milk gradually**. ** Sift together flour and salt then make a well. Add the sugar in the well. Now add milk. You can add a tiny part warm water to your yeast before adding to the well. Warning: Do not mix the salt and the yeast together because the salt kills the yeast. Stop kneading once the dough is homogenous and give body to the dough – measure temperature 23°C – 25°C. Let the dough rise in a temperature environment. Once the dough has risen, punch it down and keep it in the fridge for use the next day. Add the butter as in the feuilletage procedure. Give one double turn and one simple turn. Let the pâton rest in the fridge for half hour, taking care to cover it with plastic film. Roll out the dough (60cm x 40cm) and cut to size/shape. Place the croissants on a baking sheet and egg wash a first time. Let croissants rise about two hours in a prover at 25°C. Egg wash a second time and bake at 220°C. These recipes are taken from the cookbook Pastry Recipes Anglophone Pâtisserie created by Ferrandi Chef Averty. These recipes are subject to change depending on class activities and direction of the chef. These recipes can be frequently updated.
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Sastojci: 1 kg brašna, 6 cijelih jaja, 4 žumanjka, 25 dag maslaca, 30 dag šećera, prstohvat soli, 2 dcl mlakog mlijeka, naribana korica naranče i limuna, 10 dag grožđica, šećer u kockama priprema kvasca: 8 dag svježeg kvasca, 1 žlica šećera, 1 žlica brašna. Kvasac razmutite s malo toplog mlijeka, žlicom šećera i brašna, pokrijte i ostavite na toplom 15-ak minuta da se digne. U većoj posudi pjenasto izmiješajte maslac sa šećerom, dodajte jedno po jedno jaje i žumanjke, potom prstohvat soli, naribanu koricu naranče i limuna, grožđice. Sve dobro izmiješajte te dodajte brašno i dignuti kvasac. Prelijte sve mlakim mlijekom. Kuhačom tucite tijesto dok ne postane glatko i dok se ne počne odvajati od posude. Prebaciti na dasku, te mijesiti najmanje pola sata. Ostaviti tijesto na toplom da se diže dva do tri sata (koliko mu treba da se udvostruči volumen). Potom ponovno premijesite tijesto, podijeliti ga na četiri jednaka dijela, oblikujte okrugle hljepčiće, složiti ih na dobro namašćeni lim za pečenje, pokrijte čistom krpom i ostaviti još dva sata da se diže. Kad se tijesto diglo, u sredinu pince ubotite debljim nožem te ju razrežite prema, ali samo po površini. Tako prerežite tri puta od sredine da bude razdijeljena na tri dijela. Premažite pince jajetom, pospite razmrvljenim šećerom i pecite na 180 stupnjeva oko 40-ak minuta.