Belgian Long Suisse with Pastry Cream and Raisins

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An elongated Belgian bakery pastry filled with pastry cream and raisins, popular as a richer coffee roll.

Serves: 8 people

Preparation time: 20 min

Ingredients

• puff pastry sheet – 1 large sheet
• whole milk – 1 cup
• granulated sugar – 3 tbsp
• egg yolks – 2
• cornstarch – 2 tbsp
• vanilla extract – 1 tsp
• raisins – 1/2 cup
• egg for brushing – 1

Method

1. Prepare the pastry cream with the milk, sugar, egg yolks, cornstarch and vanilla, then let it cool.
2. Soak the raisins briefly in warm water and drain well.
3. Cut the puff pastry into long rectangles.
4. Spoon a strip of pastry cream down the center of each rectangle and scatter raisins over the cream.
5. Fold the pastry over the filling so you get neat long buns and seal the seams lightly.
6. Turn the pastries seam side down, score the tops with a few shallow cuts and brush with beaten egg.
7. Bake at 400°F for 18 to 22 minutes until golden, flaky and well risen.