Viennoiserie

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
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) giving them a richer, sweeter character, approaching that of pastry. 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. The use of puff pastry to make them came later, however, and is a French, not Viennese, method.

Gallery

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

See also

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