''Viennoiseries'' (, "things of

Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...

") are

baked Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

goods made from a

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to consti ...

leaven In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alte ...

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

in a manner similar to bread, or from

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out bef ...

, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of

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 ...

. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks.

Types

Examples include

croissants 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 ...

;

Vienna bread Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening. History In the 19th century, for ...

and its French equivalent, ''pain viennois'', often shaped into

baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a di ...

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

; ''

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- l ...

''; ''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 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 ...

in 1839. The first usage of the expression ''pâtisseries viennoises'' appeared in 1877 in a book by the French author

Alphonse Daudet Alphonse Daudet (; 13 May 184016 December 1897) was a French novelist. He was the husband of Julia Daudet and father of Edmée, Léon and Lucien Daudet. Early life Daudet was born in Nîmes, France. His family, on both sides, belonged to the ...

, ''Le Nabab''. However, the use of puff pastry came later and is a method that is French, not Viennese.Chevallier, Jim; ''August Zang and the French Croissant: How Viennoiserie Came to France''. Chez Jim Books

Gallery

File:Croissant.jpg,

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 w ...

File:Brioche.jpg,

Brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

File:Appleturnover.jpg, Chausson aux pommes File:Pain aux raisins.jpg, Pain aux raisins File:Glazed apple Danish.jpg,

Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where th ...

File:Oranais (pâtisserie).jpg,

Oranais Oranais is a cultural region of the Maghreb, located in northwestern Algeria. Geography It corresponds roughly to the following ''wilayas'': *Oran Province *Mostaganem Province *Mascara Province * Sidi Bel Abbès Province *Relizane Province *Aï ...

File:Xuixo obert.jpg, Xuixo

References

French pastries Sweet breads {{italic title

Types

History

Gallery

See also

References