Pain aux raisins
French pastry
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Media: Pain aux raisins
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 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.
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
Food portal
- Schnecken
- Chelsea bun
- Cinnamon roll
- Danish pastry
References
- ^ Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
- ^ 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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Foods featuring butter
- Béchamel sauce
- 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
- Gooey butter cake
- Hard sauce
- Pain aux raisins
- Pozharsky cutlet
- Shortbread
- Smørrebrød
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