Pain aux raisins
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This article does not cite any references or sources. (May 2010) |
 A French style pain aux raisins |
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| Origin | |
|---|---|
| Alternative name(s) | Escargot (Australia) |
| Place of origin | France |
| Details | |
| Course | Breakfast |
| Type | Pastry |
| Main ingredient(s) | Pastry, raisins, custard |
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.
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