Christmas Pudding & Custard Danish Pastries (Pain Au Raisins)

Don't be shellfish...Tweet about this on TwitterPin on PinterestShare on FacebookShare on YummlyShare on StumbleUpon

I love pastries but it’s so hard to find fresh ones to buy. So when I have enough time I really like making my own. I used to find them quite stressful, all that rolling out the butter inside the dough, but once I found a recipe I loved and made them a few times I find it quite relaxing now.

christmas-pudding-danish-pastries
Using crumbled Christmas pudding in place of raisins in this recipe works really well, and I think I like it better than raisins.

christmas-pudding-danish-pastries-1

For the croissant dough I use the recipe from this book How to Make Bread by Emmanuel Hadjiandreou (this is also where I got the method for the Pain au Raisin and switched it up to use Creme Patissiere instead of the custard recipe in the book as I had some left over from the Christmas pudding and custard brownies I’d made earlier. You can use your own favourite recipe of course, use a quicker croissant style dough like in this cruffin recipe from BBC Good Food. While the end result is not the same as a proper criosant it’s close enough for the time it takes to make it. I think I tend to make it with about 10g of fresh yeast rather than the fast action though. Or there’s no reason why you couldn’t use premade dough.

christmas-pudding-danish-pastries-3

For the Crème Patissiere I use a recipe from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William and Suzue Curley, but feel free to use your own recipe.

christmas-pudding-danish-pastries-2

5.0 from 3 reviews
Christmas Pudding Danish Pastries - Pain Au Raisin
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1 quantity of croissant dough 500 - 600g
  • 350g Creme Patissiere approx
  • 200g cooked and cooled Christmas pudding
Instructions
  1. Spread the Creme Patissiere evenly across the dough.
  2. Crumble the Christmas pudding into small pieces and sprinkle evenly across the custard.
  3. Roll it up like a swiss roll along the long edge.
  4. Wrap in baking paper and rest in the fridge for 30 mins
  5. Slice into 1 inch discs and place onto a lined tray.
  6. Leave to rise in a warm location for about 30 mins till the rolls start to split apart.
  7. Cook on 220c for about 15 mins

 

Don't be shellfish...Tweet about this on TwitterPin on PinterestShare on FacebookShare on YummlyShare on StumbleUpon

14 Comments Christmas Pudding & Custard Danish Pastries (Pain Au Raisins)

    1. carolyn

      Thanks Jessica, oh lovely yes my family polished them off pretty quickly for breakfast the day after I’d made them and they were still nice and fresh. Though I think you’d probably be able to shape them and do the final prove in the fridge over night and cook them fresh in the morning. I do that with croissants sometimes and it works fine. :)

      Reply
  1. Emme

    Lovely! These look delicious and I’m thinking of making them for the family during their holiday visit. But I’m not sure I want to share…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: