Quote:
Originally Posted by ShortNCuddlyAm
Throw some chocolate in and I might be tempted 
(And from a conversation ages back, this is what glazed pain au raisin look like - no creme patisserie in sight, and imagine the glaze on these thicker and gloopier :shudders: ) |
i think chocolate is quite feasible.
those pains aux raisins look... sticky !
the crème should be rolled up inside, there's not huge quantities of it, just enough to add a little smoothness to it. and i've sometimes seen them with some sort of glaze here but those ones are not as good... and i don't think they've got so much of it !