![Pastry made by Jimmy Griffin Master Baker](https://i2.wp.com/jimmyg.ie/wp-content/uploads/2020/08/pain-aux-raisins-1.png?resize=768%2C577)
The taste of this classic pastry says it all! Using the pastry recipe and crème pâtissière recipe in my book, a ½ mix will make approximately 16−18 units. Golden raisins are wonderful in this product and should be washed the day before use. Top tip: they can be soaked with a little rum for added flavour.
The full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.