Light, flaky, crisp and buttery, made with DOP butter: the perfect way to start the day. Pain au raisin are made with custard cream or crème patissiere filling in French and raisins. It will complete your Viennese basket for a delicious French breakfast. A recipe developed by the prestigious Lenotre caterer which brings delicacy to the final product. To bake your delicious pain aux raisins, you have to defrost for 10 to 15 min on a baking sheet in a dry area then you will place in the oven for 12 min at 170 Celsius degrees.