FRENCH ROLLS

The recipe is simple, the taste is amazing, and most importantly, this consistency is what they prepare for breakfast in expensive hotels in Europe.

Take ready-made puff yeast dough. I have "Starry".
Thaw it in the refrigerator. In advance.
Also, the day before, soak the raisins in cognac or in "Cointreau" liqueur.
About 200 g of raisins.

Prepare the custard. 
0.5 l - milk 
100 g - sugar, 
0.5 tsp - vanilla sugar, 
1.5 tbsp - flour 
2 - eggs.

Preparation:
Put the milk with vanilla sugar on the stove, and in the meantime, whisk the eggs with sugar and add the flour. Then, when the milk is almost boiling, add a little milk to the egg mixture in a thin stream - this is to prevent the eggs from curdling. Then send it back to the boiling milk and cook for 5-7 minutes while constantly stirring. Let the cream cool.
Roll out the dough. Spread the cooled cream with a spoon. Then generously sprinkle with raisins (the second layer has chocolate chips), roll it into a roll, and cut into rings about 2 cm thick with a sharp knife. Moisten the tip with water and stick it to the bottom of the bun. Place on parchment paper and slightly flatten them. Brush with egg yolk for color and let rise for about 20 minutes. Then bake at 180°C for 20-25 minutes. When you take them out of the oven, brush them with sugar syrup for shine.
Syrup: half a glass of water + half a glass of sugar, melt and boil.
Go ahead, my dear ones!
Delicious!