Viennoiserie

Viennoiseries (French pronunciation: ​[vjɛnwazʁi], "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry.[1] The dough is often laminated.

Viennoiserie
Pain au Chocolat is a type of viennoiserie.
TypePastry or bread
CourseBreakfast or snack
Place of originFrance
Main ingredientsVaries by type

Viennoiseries are typically eaten at breakfast or as snacks.

Types

Examples include: croissants; Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; brioche; pain au chocolat; pain au lait; pain aux raisins; chouquettes; Danish pastries; xuixo; bugnes; and chausson aux pommes.

History

The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a book by the French author Alphonse Daudet, Le Nabab.[2] However, the use of puff pastry came later and is a method that is French, not Viennese.[3]

See also

References
  1. "Viennoiserie". Trésor de la langue française informatisé (in French). ATILF - CNRS & Université de Lorraine. 1994.
  2. "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.
  3. Chevallier, Jim; August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim Books
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