| 词条 | Pain aux raisins |
| 释义 |
| name = Pain aux raisins | image = File:Pain aux raisins.jpg | caption = French style pain aux raisins | image_alt = French style pain aux raisins | alternate_name = Escargot (eastern and south-eastern France) | country = France | region = | creator = | course = Breakfast | type = Pastry | served = | main_ingredient = Pastry, raisins, custard[1] | variations = | calories = | other = }} Pain aux raisins ({{IPA-fr|pɛ̃ o ʁɛ.zɛ̃}}) or escargot ({{IPA-fr|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. 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. See also{{portal|Food}}
References1. ^{{cite web|last1=Torres|first1=Jacques|title=Croissants, Pain au Chocolat, Pain Raisin and Danish|url=http://www.foodnetwork.com/recipes/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe-1953285|publisher=Food Network|accessdate=16 June 2017}} {{Foods featuring butter}}{{Pastries}} 3 : Foods featuring butter|French pastries|Sweet breads |
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