Pain aux raisins
Pain Au Raisin (French pronunciation: [pɛ̃ o ʁɛ.zɛ̃]) (pronounced Pan-Oh-Raisin) or escargot (French pronunciation: [ɛs.kaʁ.ɡo]) 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.
 French style pain aux raisins | |
| Type | Pastry |
|---|---|
| Course | Breakfast |
| Place of origin | France |
| Main ingredients | Pastry, raisins, custard[1] |
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.
References
- Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.