Pain aux raisins

Pain aux raisins is a popular pastry of French origin, often consumed for breakfast or as a snack. It is also known in some regions as an escargot, due to its spiral shape that resembles a snail's shell.

History

The exact origins of the pain aux raisins are unclear, but it is believed to have been developed in France during the 17th century. It is a member of the viennoiserie pastry family, which also includes other well-known pastries such as the croissant and pain au chocolat.

Preparation

The preparation of pain aux raisins involves a process similar to that of other viennoiserie pastries. The dough, known as pâte feuilletée, is made by layering thin sheets of dough with butter, then folding and rolling it multiple times to create a flaky texture. This dough is then rolled out into a rectangle and spread with a filling of pastry cream and raisins. The dough is then rolled up into a log, cut into slices, and baked until golden brown.

Variations

While the traditional pain aux raisins is made with pastry cream and raisins, there are many variations of this pastry. Some versions may include other dried fruits such as currants or sultanas, while others may use different types of cream for the filling. In some regions, a version of the pain aux raisins is made with chocolate instead of raisins.

See also

• List of pastries
• French cuisine
• Viennoiserie