The Fresh Loaf

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Pain au Raisins, Snail, Escagot – a pastry with many names

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MadAboutB8's picture
MadAboutB8

Pain au Raisins, Snail, Escagot – a pastry with many names

One of the most loved pastry items with multiple identities, Pain au Raisin. Though it is widely known as Pain au Raisins (or Pain aux Raisins), it is also called escagot and snail. Many Aussies know this item as snails due to its shape.

It has everything that ticks, slightly spiced juicy sultana (golden raisin), pastry cream wrapped in buttery and flaky croissant dough. Some are also glazed with apricot jam, and finished off with icing sugar.

I’m still on my mission practicing making croissants. This week was my sixth effort. Apart from making them into classic croissant shape, I also turned the dough into something else, and this week I made them into pain au raisins.

This was the second time I made them. Comparing it to my first effort, this time was way much better, which I believe it was resulted from a well-proof dough. Well-proof croissant dough will produce flaky layered pastry. 

 

More details and recipe can be found here

Sue

http://youcandoitathome.blogspot.com

 

 

Comments

CarlSF's picture
CarlSF

Sue,

Your Pain aux Raisins look dam good!  I can just smell them!

Carl

MadAboutB8's picture
MadAboutB8

The close-up shot does look tempting:) Magic of the photography:)

Sue

RonRay's picture
RonRay

I am hungry after seeing your great looking sweets - even though I just finished a filling diner.

They really look great, Sue.

Ron

MadAboutB8's picture
MadAboutB8

for a nice complement and a good sense of humour.

Sue

varda's picture
varda

and it looks like practice is making perfect.  -Varda

MadAboutB8's picture
MadAboutB8

Indeed, practice makes perfect, though I'm still far from perfect but I'm getting better after each attempt.

Sue

kim's picture
kim

Sue,

I love your escagot, nice size and shape. I also think you did improve a lot doing the turns; your layering is more noticeable. I can tell from you picture and you are almost there – the prefect croissants.

Kimmy

MadAboutB8's picture
MadAboutB8

I'm dreaming for perfect croissant, but a good croissant might do for now:)

Sue

Syd's picture
Syd

Wow! Sue you are really doing well with your croissants.  It shows how sticking to one recipe really pays dividends.  I haven't had the courage to tackle croissants, yet.  But it will have to wait for at least another eight months now.  It is just too hot during our interminably long summer to make them.  Even thinking about making them will start melting the butter! Lovely work, Sue! :)

Syd

MadAboutB8's picture
MadAboutB8

Keep practicing on the same techniques/recipe does help tremendously. Practicing making croissants needs good supports from family, neighbours, workmates, friends, etc.,...they needed to help eating away the fruits of my practices..lol.

Sue

breadsong's picture
breadsong

Sue,
Your pain aux raisins look amazingly-good! Very impressive!
from breadsong

MadAboutB8's picture
MadAboutB8

:)

jyslouey's picture
jyslouey

you have a flair for making beautiful macarons and pastries!!  Those raisin buns look really mouthwatering.   Judy

MadAboutB8's picture
MadAboutB8

Nice to see you stopping by.

Sue

ehanner's picture
ehanner

Sue, this is a beautiful result and a very nice post showing how you accomplished the project. You make it look easy with your step by step. Finding ways to use laminated dough other than croissants is a calling I'm sure. Crusty flavor, sweetness combined with raisins, what could be nicer.

Eric

MadAboutB8's picture
MadAboutB8

It's quite interesting that laminated dough can be made into a number of different pastries. I'm making Tartine morning buns this weekend from laminated dough. Sue