food.wikisort.org - Dish

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.

Viennoiserie

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

Viennoiseries are typically eaten at breakfast or as snacks.

Types

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

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

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

See also

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

References

---