Roll out brioche dough (6mm) and spread pastry cream on most leaveving a strip of uncovered dough.
Sprinkle on raisins (rehydrated in warm water)
roll- using a lift and twist motion
cut 1in wide pieces
place on sheet tray
spread out so the raisins are visible
egg wash the dough
proof- around one hour
bake 365 12 min
2sec steam
Cover with white fondant for a finishing touch
