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 |
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), which give them a richer, sweeter character that approaches that of pastry.[1] The dough is often laminated.
Viennoiseries are typically eaten at breakfast or as snacks.
Types[edit]
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[edit]
The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a book by the French author Alphonse Daudet, Le Nabab.[2] However, the use of puff pastry came later and is a method that is French, not Viennese.[3]
Gallery[edit]
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See also[edit]
References[edit]
- ^ 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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