Viennoiserie

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Viennoiserie
Pain au chocolat Luc Viatour.jpg
Pain au chocolat is a type of viennoiserie
Type Breakfast or snack
Place of origin France
Main ingredient(s) Varies by type

Viennoiseries (French etymological sense: '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.

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.

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]

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References[edit]

  1. ^ http://atilf.atilf.fr/dendien/scripts/tlfiv5/advanced.exe?8;s=3108413280;
  2. ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.