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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](https://alchetron.com/cdn/viennoiserie-a6919474-ccbb-4094-8b42-8af203f810e-resize-750.jpeg)
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](https://alchetron.com/cdn/viennoiserie-224ef76a-ee0e-4d71-b3cf-b533113c577-resize-750.jpeg)
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](https://alchetron.com/cdn/viennoiserie-41aafead-3c48-4d1a-9fe3-870ebfcad11-resize-750.jpeg)