Viennoiserie: Difference between revisions
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==History== |
==History== |
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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.<ref>{{cite web |url=http://www.cnrtl.fr/definition/viennoise |title=Viennois, -oise (definition) |work=Centre National de Ressources Textuelles et Lexicales |access-date=19 June 2011}} </ref> The use of puff pastry to make them came later, however, and is a French, not Viennese, method.<ref>Chevallier, Jim; ''August Zang and the French Croissant: How Viennoiserie Came to France''. Chez Jim Books</ref> |
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.<ref>{{cite web |url=http://www.cnrtl.fr/definition/viennoise |title=Viennois, -oise (definition) |work=Centre National de Ressources Textuelles et Lexicales |access-date=19 June 2011}} </ref> The use of puff pastry to make them came later, however, and is a French, not Viennese, method.<ref>Chevallier, Jim; ''August Zang and the French Croissant: How Viennoiserie Came to France''. Chez Jim Books</ref> |
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==Gallery== |
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<gallery perrow="3"> |
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File:Croissant.jpg|[[Croissant]] |
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File:Brioche.jpg|[[Brioche]] |
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File:Appleturnover.jpg|[[Turnover (food)|Chausson aux pommes]] |
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File:Pain aux raisins.jpg|[[Pain aux raisins]] |
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File:Glazed apple Danish.jpg|[[Danish pastry]] |
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File:Oranais (pâtisserie).jpg|Oranais |
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File:Xuixo obert.jpg|[[Xuixo]] |
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</gallery> |
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==See also== |
==See also== |
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Revision as of 22:04, 9 July 2019
 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 |
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.
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.
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] The use of puff pastry to make them came later, however, and is a French, not Viennese, method.[3]
See also
References
- ^ Session expirée
- ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.
- ^ Chevallier, Jim; August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim Books
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