Samiksha Jaiswal

Viennoiserie

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Type  Pastry or bread
Main ingredients  Varies by type
Course  Breakfast or snack
Place of origin  Austria
Viennoiserie wwwescoffiereduwpcontentuploadscroissantsar
Similar  Brioche, Pain au chocolat, Croissant, Pastry, Entremet

Quand un artisan r invente les viennoiseries la quotidienne


Viennoiseries ([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) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Contents

Viennoiserie Boulangerie Ptisserie amp Viennoiserie Thom in the Yvelines

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; bugnes; and chausson aux pommes, the French name for an apple turnover.

Viennoiserie Viennoiserie Kayser

The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. The first usage of the expression "pâtisseries viennoises" appears in a book by French author Alphonse Daudet, Le Nabab in 1877. The use of puff pastry to make them came later, however, and is a French, not Viennese, method.


Fabrication des viennoiseries


Viennoiserie Fournils de Constance Our Other Viennoiserie

References

Viennoiserie Wikipedia


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Brioche
Croissant
Entremet
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