''Pain aux raisins'' (), also called ''escargot'' () 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 A (), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French language, French, the word ''pâtisserie'' also denotes a pastry as well as pastry-making. While the making and selli ...

'' ''

viennoise Vienne may refer to: Places *Vienne (department), a department of France named after the river Vienne *Vienne, Isère, a city in the French department of Isère * Vienne-en-Arthies, a village in the French department of Val-d'Oise * Vienne-en-Bessi ...

'' family of baked foods. In France, it is typically a variant of the

croissant A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, ...

or ''

pain au chocolat ''Pain au chocolat'' (, ), also known as ''chocolatine'' () in the south-west part of France and in French language, French speaking parts of Canada, ''couque au chocolat'' in Belgium, or ''chocolate croissant'' in the United States, is a type ...

'', made with a leavened

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

pastry with

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

s added and shaped in a spiral with a ''

crème pâtissière Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from ...

'' filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

dough, rather than pastry. It is often consumed for

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

as part of a

continental breakfast Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world. Africa Breakfast in Africa varies greatly from region to region. Algeria Due to Algeria's history of having be ...

. In Paris, the name ''pain aux raisins'' is also used for a type of

raisin bread Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, rais ...

– a loaf of bread made from wheat or rye and stuffed with raisins.

References

Foods featuring butter French pastries Sweet breads Raisin dishes {{bread-stub

See also

References