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 pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the pâtisserie viennoise family of baked foods.
In France, it is typically a variant of the
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.[2][3]
See also
References
- ^ Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
- ISBN 978-0-7611-1479-6
- ISBN 978-0-395-72775-1