Pain aux raisins

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pain aux raisins
Pain aux raisins.jpg
A French style pain aux raisins
Alternative names Escargot (Australia)
Type Pastry
Course Breakfast
Place of origin France
Main ingredients Pastry, raisins, custard
Cookbook:Pain aux raisins  Pain aux raisins

Pain aux raisins (French pronunciation: ​[pɛ̃ o rɛ.zɛ̃]), is a breakfast food often eaten in France that is directly translated to raisin bread. It is also colloquially known as snail bread in Australia. Pain aux raisins is a member of the pâtisserie viennoise family of baked foods.

In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as a part of a Continental breakfast.

See also[edit]