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Pain aux raisins
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced [ɛskaʁɡo] ⓘ) or pain russe, is a spiral Viennoiserie often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively.
It is typically a variant of the croissant or pain au chocolat, made with a leavened dough laminated with butter, with raisins added and shaped in a spiral with a crème pâtissière filling. 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.
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Pain aux raisins
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced [ɛskaʁɡo] ⓘ) or pain russe, is a spiral Viennoiserie often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively.
It is typically a variant of the croissant or pain au chocolat, made with a leavened dough laminated with butter, with raisins added and shaped in a spiral with a crème pâtissière filling. 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.