Pain aux raisins
 French style pain aux raisins | |
| Type | Bread |
|---|---|
| Course | Breakfast |
| Place of origin | France |
| Main ingredients | Bread, raisins, custard[1] |
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced [ɛskaʁɡo] ⓘ) or pain russe, is a spiral Viennoiserie often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively.
It is typically a variant of the croissant or pain au chocolat, made with a leavened dough laminated with butter,[2] with raisins added and shaped in a spiral with a crème pâtissière filling. It is often consumed for breakfast as part of a continental breakfast.
In Paris, the name pain aux raisins is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins.[3][4]
See also
[edit]
References
[edit]- ^ Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
- ^ Alan L. Kelly, Christophe Lavelle, Herve This, Roisin Burke (2021). Handbook of Molecular Gastronomy.Scientific Foundations, Educational Practices, and Culinary Applications. CRC Press. p. 50-51. ISBN 9781466594791.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Wells, Patricia; Loomis, Susan Herrmann (1999), The Food Lover's Guide to Paris, Workman Pub., p. 261, ISBN 978-0-7611-1479-6
- ^ Applefield, David (1994), Paris Inside Out: The Insider's Guide for Visitors, Residents, Professionals & Students on Living in Paris, Houghton Mifflin, p. 332, ISBN 978-0-395-72775-1
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