Pain Aux Raisins with Pastry Cream

Ingredient:

Instant yeast	1 package ( 2 1/2 teaspoon)
Water	3/4 cup
All purpose flour(unbleached)	3 1/2 cup
Salt	1 1/2 teaspoon
Milk Powder	2 tablespoon
Egg	3
Sugar	4 tablespoon
Butter softened	6 tablespoon

Method:

1. In a large bowl combine the flour, salt, powdered milk, and sugar. 
2. Add the yeast, water, and eggs and mix until ingredients are combined. 
3. Add the softened butter and mix.
4. knead it untill it become soft,Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size approximately 1 to 1 1/2 hours.
5. Now take the dough knead it again and cover it again, and place it in the refrigerator overnight.
6. In a lightly floured counter top, roll out  dough into 14 inch thick.

7. Spread the cream pastry over the dough, put some raisins  over the cream. For pastry cream click here 
8. Roll the dough, slice the roll into pieces about 1 inch thick.

9. Lay the pieces  on a baking sheet lined with parchment paper
10. Make sure to leave enough space in between so they will not stick  together.
11. Put it in warm place for 1 hour, they are double in volume
12. Preheat oven to 400 f.

13. Brush each pieces  with egg wash. 

Egg	1
Milk	1 tablespoon

14. Bake for 10 to 15 minutes until golden brown. 
15. Immediately after removing from the oven, paint then with a light sugar glaze:

Water	1/4 cup
Sugar	1/4 cup
Vanilla extract	1/8 teaspoon

Profiterole (Classic French Dessert)

Ingredients:
Milk - 1 Cup
unsalted butter - 1 stick
salt- Pinch
All-purpose flour- 1 CUP
Large eggs- 4
Heavy cream- 1/2 cup
Chocolate chips- 12 OZ
Honey- 2 TBS
Vanilla ice cream - for serving

Method:
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat.
When the butter is melted,  add all the flour at once while and beat it with a wooden spoon until the mixture comes together and forms a dough.
Cook, stirring constantly, over low heat for 2 minutes.
Scrape the dough into a food processor and, with the machine running, slowly pour in the beaten eggs in a steady stream, about 45 seconds. Process until smooth, about 15 seconds.

Drop spoonfuls of the pastry onto the baking sheets spaced well apart then bake at for about 20 minutes or until golden and well puffed.
Once cooked, remove from the oven and make a small slit in the side of each one and cool on a wire rack.

Sauce:

In a sauce pan add chocolate chips and heavy cream.
Wen it started to melt add honey and mix it well.
Finally,  fill it with a scoop of vanilla ice cream, then pour chocolate sauce on the top.

Pastry cream

Ingredients:
5 Egg yolk(room temp).
3/4 cup sugar.
3 tbs of corn starch.

1 1/2 cup of whole milk.
1 tsp of vanilla.

1 tbs of heavy cream.
1 tbs butter.

Method
Heat 1 ½ cup whole milk in a heavy pan and bring to almost a boil. Keep the milk hot.
Combine 5 egg yolks and ¾ cups sugar into a bowl. Beat until creamy, for
about 4 minutes.
Add 3 TBS cornstarch and beat until well.

Slowly add  the hot milk and beat constantly.
put the beated  egg mixture into a pan and mix it on low heat and stirring constantly, bring to a boil.
 mix untill it comes to pudding consistency.
 Add 1 tsp vanilla.
 Add 1 TBS heavy cream and 1 TBS butter. Whisk until melted.
 Place cream in a bowl and cover directly with
plastic wrap. Refrigerate until cold.