Pain aux raisins
Encyclopedia
Pain aux raisins, known in Australia as an escargot, is a member of the pâtisserie
viennoise
family of baked foods.
In France, it is typically a variant on the croissant
or pain au chocolat
, made with a leavened butter pastry, with raisins added, shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with standard bread dough that has been sweetened or brioche
dough, rather than pastry. It is often eaten for breakfast
, as a part of a Continental breakfast.
Pâtisserie
A pâtisserie is the type of French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier ....
viennoise
Viennoiserie
Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated...
family of baked foods.
In France, it is typically a variant on the croissant
Croissant
A croissant is a buttery flaky pastry named for its distinctive crescent shape. It is also sometimes called a crescent, from the French word for "crescent". Croissants are made of a leavened variant of puff pastry...
or pain au chocolat
Pain au chocolat
A pain au chocolat , also called a chocolatine in southern France and in French Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to puff pastry, with one or two pieces of chocolate in the centre.Pain au chocolat is made of the same puff...
, made with a leavened butter pastry, with raisins added, shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with standard bread dough that has been sweetened or brioche
Brioche
Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs" It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied...
dough, rather than pastry. It is often eaten for breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
, as a part of a Continental breakfast.