Viennoiserie

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

References[edit]

^ "Viennoiserie". Trésor de la langue française informatisé (in French). ATILF - CNRS & Université de Lorraine. 1994.
^ "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