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) giving them a richer, sweeter character, approaching that of pastry.[1] The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Viennoiserie

Pain au chocolat is a type of viennoiserie.
Type	Pastry or bread
Course	Breakfast or snack
Place of origin	Austria
Main ingredients	Varies by type
Cookbook: Viennoiserie   Media: Viennoiserie

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 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.[2] However the use of puff pastry came later and is a French, not Viennese, in method.[3]

Gallery

• 
  Croissant
• 
  Brioche
• 
  Chausson aux pommes
• 
  Pain aux raisins
• 
  Danish pastry
• 
  Oranais
• 
  Xuixo

See also

• List of baked goods
• List of French desserts
• Beignet

References

1. Session expirée
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