Pain aux raisins
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|
 French style pain aux raisins | |
| Type | Pastry |
|---|---|
| Course | Breakfast |
| Place of origin | France |
| Main ingredients | Pastry, raisins, custard[1] |
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ) or escargot (pronounced [ɛskaʁɡo] ) is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread" and "snail", respectively. It 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 part of a Continental breakfast.
See also
References
- ^ Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
