Thaw for 30 minutes at room temperature. Bake 21 to 24 min at 170/175°C. Processing tips vary depending on the equipment used.
This pure butter (15%), not margarine-based, pain au raisins has a great balance of flavours. It’s just sweet enough and boasts the perfect filling-to-dough ratio (20%).
- No partially hydrogenated oil or palm oil
- No artificial flavouring, preservatives
- No DATEM
- Free-range eggs
Wheat flour, custard cream 20% (water, sugar, modified starches, whey, cream powder, skimmed milk powder, milk proteins, egg white powder, sodium alginate: E401, flavouring, betacarotene : E160a), butter 15.5%, water, raisins 15% (raisins, vegetable oil [ sunflower ou rapeseed ou cotton ] ), sugar, yeast, whole eggs, wheat gluten, salt, deactivated yeast, malted wheat flour, ascorbic acid: E300, enzymes (amylases, xylanases ).
Diversify your pastry offerings with our pain au raisins
This pure-butter raisin Danish will earn a reputation, thanks to its tasty custard filling and soft sultanas. Turn it into a decadent raisin swirl pastry by topping it with icing sugar, or keep things simple and serve this frozen Danish for gourmet breaks and lunches on the go.