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Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. Name In France, the name of the pain au chocolat varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word is used. In Belgium, the words are also used. They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops. * In Mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennoiserie
''Viennoiseries'' (, "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. The dough is often laminated. ''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''. However, the use of puff pastry came later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry *Danish pastry *Flaky pastry *Jachnun *Kouign-amann *Kubaneh *Malawach *Paratha *M'semen *Puff pastry See also * *Dough sheeting, an industrial preparation technique *Filo pastry, used in applications such as baklava, strudel, and spanakopita Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ ..., where the dough itself is not laminated Ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennoiserie
''Viennoiseries'' (, "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. The dough is often laminated. ''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''. However, the use of puff pastry came later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kifli
Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Names The breadstuff or pastry is called: *''kifli'' in Hungarian *''kipfl'' in Austrian Italy *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kifla'' or ''кифла'' (pl. ''kifle'' or ''kiflice'') in Croatian, Bosnian, and Serbian *''кифла'' or kifla in Bulgarian *''кифла'' in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''gipfel'' in Switzerland *''rogal'' or ''rogalik'' (little horn) in Polish *''rohlík'' in Czech *''rožok'' in Slovak *рогалик/''rogalik'' in Russian *рогалик/''rohalyk'' in Ukrainian *'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
August Zang
August Zang (; 2 August 1807 – 4 March 1888) was an Austrian entrepreneur who founded the Viennese daily ''Die Presse''. He also had a major influence on French baking methods. Soldier and baker The son of Christophe Boniface Zang, a Vienna surgeon, August Zang became an artillery officer before he went to Paris, probably in 1837, to found a bakery, Boulangerie Viennoise, which opened in 1838 or 1839.The 1839 date and most of what follows regarding Zang's role in baking are documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3–30. For the 1838 date, seGiles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food". (p. 8); an Austrian PowerPoint Ess-Stile– gives the date of 1840 (slide 46). The bakery itself later claimed that it had been founded that year, but earlier references have been documented. The bakery was quickly imitated, and its Austrian kipfel became the French croissant. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kipferl
Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Names The breadstuff or pastry is called: *''kifli'' in Hungarian *''kipfl'' in Austrian Italy *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kifla'' or ''кифла'' (pl. ''kifle'' or ''kiflice'') in Croatian, Bosnian, and Serbian *''кифла'' or kifla in Bulgarian *''кифла'' in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''gipfel'' in Switzerland *''rogal'' or ''rogalik'' (little horn) in Polish *''rohlík'' in Czech *''rožok'' in Slovak *рогалик/''rogalik'' in Russian *рогалик/''rohalyk'' in Ukrainian *'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugelach
Rugelach ( ; , or yi, רוגעלעך, translit=rugelekh and he, רוגלך ''rōgalaḵ'') is a Pastry, filled baked confection originating in the History of the Jews in Poland, Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the Jewish diaspora, diaspora. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese cuisine, Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boulangerie Viennoise Formerly Zang's - 1909
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world. History Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using mills to grind grain into flour for their breads. The demand for baked goods persisted, and the first bakers' guild was established in 168 BC in Rome. The desire for bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Aux Raisins
''Pain aux raisins'' (), also called ''escargot'' () or ''pain russe'', is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the ''pâtisserie'' '' viennoise'' family of baked foods. In France, it is typically a variant of the croissant or ''pain au chocolat'', made with a leavened butter pastry with raisins added and shaped in a spiral with a ''crème pâtissière'' filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a continental breakfast. In Paris, the name ''pain aux raisins'' is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins. See also *Schnecken *Chelsea bun *Cinnamon roll *Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakery
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world. History Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using mills to grind grain into flour for their breads. The demand for baked goods persisted, and the first bakers' guild was established in 168 BC in Rome. The desire f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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