Antonio Bachour presents the video-recipe of hazelnut Pain au raisin.
Proceedings
Croissant dough
In a planetary mixer fitted with a dough hook, combine Le Sinfonie Croissant flour, sugar, salt, milk, and butter.
Knead at low speed.
After 1 minute, add the yeast and continue kneading for 7 minutes on low speed.
Gather the dough from the edges, then knead for another 8 minutes at second speed. To check if the dough is ready, take some between your hands and pull it: if it does not break and forms a thin, elastic layer, it is perfect. It must have good elasticity.
Weigh the dough: for the croissants (1500 g) and for the bicolor (300 g). Knead each portion well.
For croissants: roll the dough into a 50×35 cm rectangle and store in the freezer overnight. For bicolor: roll out into a square shape and store in the freezer.
Laminating butter
Place a sheet of baking paper on the work surface.
Place the butter in the center and cover with another sheet of baking paper.
With a rolling pin, tap the butter from left to right to flatten it.
Continue until the rectangle is about 30×30 cm.
Wrap the loaf and place it in the refrigerator.
Rum raisins
In a medium saucepan, combine sugar, water and rum, then bring to a boil.
Pour the hot syrup over the raisins in a medium container.
Allow to cool, then store in the refrigerator.
Raisins can be stored in the refrigerator for up to 2 weeks.
Vanilla cream
In a saucepan, combine the milk, cream, and cut and scraped vanilla pods.
In a separate bowl, mix the egg yolks with the sugar and cornstarch.
Bring the milk and cream mixture to a slight boil.
Pour some of the hot liquid into the yolk mixture, stirring to temper the eggs, then pour it all back into the pot.
Cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat and add butter, stirring until fully absorbed.
Cover with plastic wrap and let chill in the refrigerator for a few hours, until the cream is stabilized and ready to use with a piping bag.
Stuffing and baking
Roll out the dough into a rectangular shape, always keeping the edges square, reaching 50×30 cm. The dough should be firm to the touch.
Place the cold butter, covering 2/3 of the dough. Fold the top third toward the center, then the bottom third over it. This is a single round (1).
Dust the surface and dough lightly with flour, rotate the dough so that the fold is vertical.
Spread the dough evenly from top to bottom, alternating sides for even rolling. The thickness must be 5 mm. If the dough sticks, dust with flour.
Make a triple turn (5-fold): mentally divide the dough into 5 equal parts. Fold the 2 outer flaps inward, then fold one side toward the center and cover with the other. Cover the dough and let it rest 30 minutes.
Roll out the dough again to 4 mm thickness, rotating it so that the fold is vertical and to your right. Spray a baking mold with nonstick spray and line it with baking paper. Cut a 60×40 cm rectangle from the dough.
With an angled spatula, spread an even layer of custard over the dough. Scatter the drained raisins, chocolate chips and hazelnut crumbs. Roll the dough firmly on itself to make a cylinder.
Dip the rolled cylinder in the hazelnut crumbs to adhere to the outside. Freeze for 30 minutes, then cut 3 cm slices.
Place each slice in a 14-cm ring, previously buttered. Arrange a baking sheet and let rise at 28°C for 2 hours.
Preheat oven to 170°C (static or light fan). Bake for about 18 minutes, until golden brown. Remove from oven and allow to cool on a wire rack. Glaze to taste.
