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''Pain aux raisins'' ((:pɛ̃ o ʁɛ.zɛ̃)), is a breakfast food often eaten in France that is directly translated to ''raisin bread''. It is also known as an 'escargot' in Australia. ''Pain aux raisins'' 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 a part of a Continental breakfast. ==See also== *Chelsea bun *Danish pastry *Cinnamon roll *Raisin bread 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pain aux raisins」の詳細全文を読む スポンサード リンク
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