viennoiserie
Viennoiseries (; English: "things in the style of Vienna") are yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks.
Key facts
- Food.name
- Viennoiserie
- Food.image
- Pain au chocolat Luc Viatour.jpg
- Food.image_upright
- 1.1
- Food.caption
- Pain au chocolat, a type of viennoiserie
- Food.country
- France
- Food.course
- Breakfast or snack or dessert
- Food.main_ingredient
- Varies by type
via Wikipedia infobox
Article
5 sectionsContents
- History
- Types
- Styles of viennoiserie
- See also
- References
Viennoiseries (; English: "things in the style of Vienna") are yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks.
==History== The popularity of Viennese-style baked goods in France began with the boulangerie Viennoise, which was opened by Austrian August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a novel by the French author Alphonse Daudet, ''''.