How do I make the filling in pain aux raisins / danish pastry
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I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between.
The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly like as I would like, and ends up being quite soggy.
I would describe the filling I am expecting to make as more like vanilla custard, with a kind of jelotine texture.
Any help would be appreciated.
Best Answer
A few things that I think will solve your problem.
- Use powdered sugar instead of granulated. I find that makes for a much smoother end product and a silkier mouth feel.
- Cream the butter and sugar together first and then add the nuts and other ingredients. This will add some fluffiness as the creamed butter/sugar mixture will allow it hold a little more air.
- Add another egg (or just an extra yolk). This will create a thicker end product and allow it to set harder at the end.
- add almonds to a custard filling recipe. You can side step your entire problem by picking out a pudding or custard recipe that fits what you want and adding course chopped almonds to it, or on top of it. It ain't authentic but it works every time.
Also: A link I found that most closely resembles the way I make it, that might help you out.
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Is pain au raisin a Danish pastry?
These pain aux raising or raisin Danish pastry spirals use the classic Danish pastry dough filled with pastry cream and rum-soaked raisins. The laminated dough results in a rich, buttery, tender yet flaky pastry.What is in a pan au raisin?
What is Pain Aux Raisins? Pain Aux Raisins is a French pastry made out of a leavened butter pastry, cream, and raisins. Roughly translated pain aux raisins means raisin bread. This spiraled pastry is a simple dessert that can be found at any bakery in France.What is un pain aux raisins?
Pain aux raisins (French pronunciation: [p\u025b\u0303 o \u0281\u025bz\u025b\u0303] ( listen)), also called escargot (pronounced [\u025bska\u0281\u0261o] ( listen)) or pain russe, is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively.What is pain aux?
A well-known French pastry, pain aux raisins is a butter pastry that is laden with raisins. Made from a sweet dough, it is formed into a spiral shape and then baked until the edges are slightly golden.Classic French Pain Aux Raisins | Danish Dough | Easy Pain Aux Raisins Recipe | Bake and Toss
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Answer 2
That is called 'pastry cream'. In yotuve, look for 'pastry cream by Gretchen's bakery'. Hope that helps.
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