Pain aux raisins

Pain aux raisins
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 Media: Pain aux raisins

Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛ.zɛ̃]), is a breakfast food often eaten in France that is directly translated to raisin bread. It is also known as an 'escargot' 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.

Pastries • List of pastries

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Chinese	Chasan Marry girl cake Masan Mooncake Paper wrapped cake

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Swiss	Blue cake Bündner Nusstorte Carac Cholera

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Related topics	Confectionery Doughnut Konditorei Kuo Yuan Ye Museum of Cake and Pastry List of cakes List of choux pastry dishes List of fried dough foods List of desserts List of pies, tarts and flans List of poppy seed pastries and dishes Pastry bag Pastry blender Pastry brush Pastry cream Pastry fork Pâtisserie Pie crust Viennoiserie World Pastry Cup

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Foods featuring butter

Foods	Béchamel sauce Brandy butter Bread and butter pudding Butter chicken Butter pecan Butter tart Butter cake Butter cookie Butter pie Butter salt Butter tea Butterbrot Buttercream Butterscotch Buttery (bread) Chicken Kiev Cookie butter Croissant Danish (pastry) Gooey butter cake Hard sauce Pain aux raisins Pozharsky cutlet

List articles	List of butter dishes

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Pain aux raisins

See also