Modern Raisin Whirl: a chef’s twist on pain aux raisins

Morning service is tight. Guests expect beauty and speed. This modern raisin whirl delivers both, giving pain aux raisins a glossy finish and light crunch without slowing the pass.

One base, many stories: the sultana croissant

The backbone is Délifrance’s Heritage Sultana Croissant with its delicious antique cream flavour.  120g portions, 46 pieces per carton, ready-to-bake for consistent lamination and predictable output across shifts.


Follow a bake-from-frozen schedule at 170°C for 18–20 minutes; no proofing is required. Cool slightly before finishing.

Délifrance Heritage Sultana Croissant whole and cut, showing raisins and airy laminated crumb

Recipe: Modern Raisin Whirl (pain aux raisins, elevated)

Shaped and finished for shine and texture, built on a bake-from-frozen schedule that supports service flow in Singapore kitchens.

Ingredients

  • Heritage Sultana Croissant, frozen, 120g pieces (as required)
  • Neutral or apricot-style glaze, warmed for brushing
  • Pearl sugar; optional orange or lemon zest for aroma
  • Neutral oil or butter to lightly grease moulds or rings (optional but recommended; for a tighter “whirl” presentation)

Equipment

  • Convection/forced-air oven (preheat to 170°C)
  • 8–10 cm round moulds or rings (optional)
  • Cooling rack and pastry brush

Steps

  1. Tray and shape: Line a tray; optionally set lightly greased moulds/rings to guide a neat whirl. Arrange frozen sultana croissants as needed for service.
  2. Bake from frozen: 170°C for 18–20 minutes until golden and set; remove and rest a few minutes for structure. No proofing required.
  3. Finish: While warm, brush with neutral/apricot glaze for sheen; sprinkle pearl sugar. Add citrus zest if desired.
  4. Display: Move to the pass; portion according to service format (see below).

Tip for venues without moulds: bake as-is, then slice crosswise to reveal a natural “whirl” profile; finish with glaze and pearl sugar for the signature look.

Stock the base SKU ahead of weekends to avoid sellouts.

Three scenes, one SKU

  • Café counter “Whirl Stack”: cross-cut spirals, light gloss, stacked for height; a visual nudge that refreshes pain aux raisins for impulse buys.

  • Buffet “Mini Swirls”: smaller portions with a restrained glaze for clean handling, steady replenishment, and consistent sheen.

  • Dessert “Warm Glazed Whirl”: warm, glazed, citrus-zested, and paired with a simple crème for premium plating with minimal extra mise.

Menu language that moves your sultana croissants

Add a single line on the menu: “glazed to order” to telegraph freshness.

Use names that tell the story: Modern Raisin Whirl, Citrus-Glazed Sultana Whirl, or Heritage Raisin Swirl. Each reads as French classic, elevated, without added complexity.


Texture-forward descriptors like “glossed,” “pearl sugar crunch,” and “warm glazed” support premium positioning and beverage attachments.

Operations that win service

Bake-from-frozen at 170°C for 18–20 minutes; rotate smaller batches to maintain sheen and the just-baked aroma that drives sell-through.


Map carton pulls to dayparts and lock par levels; cool briefly, finish fast, and display promptly to capture peak traffic.

Mise en place for momentum

  • Base pastry: Heritage Sultana Croissant, 120g, 46 pcs/carton
  • Finishes: neutral/apricot glaze, pearl sugar, fresh citrus; moulds/rings, brush, cooling rack

Buy the Heritage Sultana Croissant (120g, 46 pcs/carton) and set the first trays for tomorrow’s open.

Photography direction for chefs and marketers

Lead with a tight macro on the glossy “whirl” finish with pearl sugar highlights—this instantly reframes pain aux raisins.


Add a secondary trio (counter stack, buffet minis, plated dessert) to highlight creativity from a single Délifrance base.

The Délifrance promise, made practical

Délifrance balances Parisian roots with local service realities; this modern raisin whirl is that promise on the pass; French soul, operational sense.


With one dependable sultana croissant SKU and thoughtful finishing, a classic pain aux raisins becomes a signature across counters, buffets, and dessert plates.

Pain aux raisins is ready for a second act on the Singapore scene, glossed, textured, and precisely timed.

Heritage Sultana Croissant

Heritage Sultana Croissant with crème pâtissière and sultanas, ready-to-bake butter pastry

Heritage Sultana Croissant

$98.60
$98.60
Sold Out

KEY FEATURES:

  • Classic butter and sultana viennoiserie crafted with fine butter and natural ingredients.
  • Rich crème pâtissière filling representing over 30% of the finished product.
  • Made with whole milk, free-range eggs, cane sugar, and wheat sourdough for delicate, milky flavours.
  • No artificial colours or flavours and free from hydrogenated fats.
  • Ready-to-bake convenience — pre-glazed and quick-frozen for consistent results.

PRODUCT DESCRIPTION:

The Heritage Sultana Croissant brings together French artisanal tradition and modern ease. Each swirl of buttery pastry encloses a generous layer of smooth crème pâtissière and naturally sweet sultanas. The dough is enriched with fine butter, whole milk, and free-range eggs, allowing the pastry to bake to a beautifully golden finish with a tender, aromatic crumb.

Crafted using a sourdough recipe that highlights soft, milky notes, this pastry offers a refined, comforting experience suited to cafés, bakeries, hotels, and premium catering.

PERFECT FOR:

  • Hotel breakfast buffets
  • Café pastry displays
  • Premium catering menus
  • Retail bake-off counters

PREPARATION & SERVING:

  • No thawing required.
  • Bake in a forced-air oven for 18–20 minutes at 170°C.
  • Allow to cool slightly before serving.

STORAGE NOTES:

Store at –18°C. Do not refreeze once thawed.

INGREDIENT & ALLERGEN NOTES:

  • Contains gluten, milk, and eggs.
  • Contains butter (dairy).
  • May contain traces of soya and nuts.
  • Vegetarian friendly.
  • No artificial colours or flavours.
  • HVO-free (no hydrogenated fats).

CHEF’S TIP:

For a glossier finish and delicate crispness, let pastries rest for 2–3 minutes after baking before placing on the display.

ORDERING NOTE:

Supplied frozen in food-service packs of 46 units, ideal for high-volume operations.