Pain aux Raisin Croissant

A Spiral of Pure Comfort

Boulangerie Christophe's Pain aux Raisins is the kind of pastry that makes you slow down and savor the moment. Plump, juicy raisins and a silky vanilla pastry cream are rolled into buttery, hand-laminated dough, then coiled into a perfect spiral and baked until deeply golden, caramelized, and glazed to a beautiful shine.

Warm from the oven, the layers peel apart in ribbons of buttery dough, sweet cream, and fruit — rich, fragrant, and impossibly satisfying.

The Art of Laminated Dough

The foundation of every pain aux raisins is Boulangerie Christophe's signature hand-laminated dough. Premium European-style butter is folded into the dough through a precise series of turns over two days, creating hundreds of alternating paper-thin layers of dough and butter. When baked, those layers puff and separate into the flaky, tender interior that defines a truly great viennoiserie.

Slow-Proofed for Depth of Flavor

After shaping, each spiral undergoes a slow, cold overnight proof. This extended rest allows the dough to develop a subtle complexity of flavor — buttery and rich, with a faint pleasant tang — that fast-proofed pastries simply cannot replicate. The result is a pain aux raisins with genuine depth that goes far beyond sweetness alone.

Fresh Pastry Cream & Plump Raisins

Christophe's vanilla pastry cream (crème pâtissière) is made fresh daily from whole milk, free-range egg yolks, cane sugar, and real vanilla bean. It's spread generously over the laminated dough before the raisins are scattered and the whole sheet is rolled and sliced into spirals. The raisins are plumped overnight in warm water to ensure they stay juicy and tender through the bake.

Pure Ingredients

• Organic stone-milled flour
• Premium European-style butter (84% fat)
• Whole milk
• Free-range eggs
• Sea salt
• Cane sugar
• Fresh yeast
• Real vanilla bean
• Plump sun-dried raisins

No artificial flavors. No shortcuts. Just a pastry worth every bite.

Best enjoyed warm, within hours of baking. Reheat for 3–4 minutes at 325°F to revive the flaky layers and soften the cream. Pairs beautifully with a strong black coffee, café au lait, or a pot of chamomile tea.