2 1/4 cups Water
3/4 cup warm water (110 degrees F/45 degrees C)
1 pinch salt
2 egg whites
1/3 cup butter, melted
1 tablespoon honey
3 tablespoons white sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon salt
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup raisins
In a small bowl, combine water, warm water (110 degrees F/45 degrees C) and salt; pour to cover the egg whites. In a medium bowl, cream together the butter and honey. Beat in the flour, before stirring in the berries. Then sift together the and baking powder; stir into the creamed mixture. Finally, stir in the cream salt and baking powder.
Divide the batter evenly between two layers of wax paper or parchment paper; pick the two layers apart to make measurements. Cut rolls into thirds, and arrange the two rolls into circles with sides folded. Place the halves face down, flat on wax paper or parchment paper. Brush the inner and outer surfaces of the rolls with the white, sugar, and vanilla. Lay the pastry onto greased indented baking sheets, seam-side down. Brush with the batter mixture.
Bake in preheated oven for 35 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes, then turn out onto wire rack and cool completely. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
At the same time, leave edges of pastry uncovered in the baking sheet. Beat cream in-seasoning mixture over low/medium-speed medium speed until thick, about 8 minutes. Warm quickly in a small saucepan.
To make filling: Beat egg yolks into butter in small bowl until smooth; beat in 1 tablespoon sugar and 1 teaspoon vanilla. Gradually stir the egg yolk mixture into the cream mixture, whisking well after each addition. Pour the custard mixture into cooled pastry shell. Chill in refrigerator for 2 hours or longer, until thickened. Meanwhile, to make Topping: Beat cream, 1 1/2 cups of sugar, and 1 teaspoon vanilla in small bowl, until light and fluffy. Gradually stir in the custard mixture, blending well after each addition. Warm prepared pastry shell in microwave or saucepan, stirring constantly, until creamy.
Transfer to a pastry bag fitted with a tip. Fold tips over filling to pipe the filling. Place wrapped pastry sheets in the freezer or freezer for 7 days before slicing.