French Rolls with Drunken Raisins and Velvety Pastry Cream

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Dear culinary enthusiasts, prepare to embark on a journey to the luxurious breakfasts of European hotels with this simple yet astonishingly delicious recipe. The layers of flaky dough, intoxicated raisins, and delicate custard cream will transport you to a realm of culinary bliss. Let’s dive in!

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French Rolls with Drunken Raisins and Velvety Pastry Cream

Ingredients for French Rolls:

Ready-made puff pastry dough (thawed in advance)

Drunken Raisins:

  • 200 g (about 1 cup) raisins
  • Brandy or “Cointreau” liqueur for soaking

Custard Cream:

  • 500 ml (2 cups) milk
  • 100 g (about 1/2 cup) sugar
  • 1/2 teaspoon vanilla sugar
  • 1.5 tablespoons all-purpose flour
  • 2 eggs

Glaze:

  • Egg yolk for brushing

Sugar Syrup (for glossy finish):

  • 1/2 cup water
  • 1/2 cup sugar

French Rolls with Drunken Raisins and Velvety Pastry Cream

French Rolls Recipe:

  1. Thaw the puff pastry dough in the refrigerator in advance.
  2. Soak the raisins in brandy or “Cointreau” liqueur the night before. Approximately 200 g of raisins should be soaked.
  3. Prepare the custard cream: In a saucepan, heat 500 ml of milk with vanilla sugar. Meanwhile, whisk eggs with sugar, add flour. Once the milk is almost boiling, slowly pour 1/3 of it into the egg mixture to prevent curdling. Return the mixture to the boiling milk, stirring continuously, and cook for 5-7 minutes. Allow the cream to cool.
  4. Roll out the puff pastry dough. Spread the cooled custard cream evenly. Generously sprinkle soaked raisins (for the second layer, you can add chocolate chips if desired). Roll it into a log and cut into slices about 2 cm thick.
  5. Moisten the tip with water and attach it to the bottom of each roll. Place them on parchment paper and gently flatten them. Brush with egg yolk for color and let them rest for about 20 minutes.
  6. Bake at 180°C (356°F) for 20-25 minutes. Once out of the oven, brush them with sugar syrup for a glossy finish.

Enjoy your exquisite French Rolls! Bon appétit!

French Rolls with Drunken Raisins and Velvety Pastry Cream

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