We made more goodies with brioche dough on Wednesday. The roll is Pain au Raisin (raisin bread). The dough is rolled out into a thin rectangle, spread with pastry cream and sprinkled with raisins marinated in sugar syrup and rum. The dough is then rolled up and cut into individual biscuits. yum.The other is Pain Perdu (french toast). We start with balls of brioche bread and cut off the top and bottom. Rather than dipping the bread in raw eggs (yuk), this is dipped in Creme Anglaise (pastry cream without the cornstarch) and cooked. This may threaten my good standing as a Yankee, but I prefer this version of french toast without maple syrup.
