Viennoiserie
Encyclopedia
Viennoiseries are baked
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...

 goods made from a yeast-leavened dough in a manner similar to bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

, or from puff pastry
Puff pastry
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out and used to produce the aforementioned pastries...

, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry
Pastry
Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries."...

. The dough
Dough
Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...

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

Examples include: croissants; Vienna bread
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 in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.-History:In the 19th century, for the...

 and its French equivalent, le pain viennois, often shaped into baguette
Baguette
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...

s; brioche
Brioche
Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs" It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied...

; pain au chocolat
Pain au chocolat
A pain au chocolat , also called a chocolatine in southern France and in French Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to puff pastry, with one or two pieces of chocolate in the centre.Pain au chocolat is made of the same puff...

; pain au lait; pain aux raisins
Pain aux raisins
Pain aux raisins, known in Australia as an escargot, is a member of the pâtisserie viennoise family of baked foods.In France, it is typically a variant on the croissant or pain au chocolat, made with a leavened butter pastry, with raisins added, shaped in a spiral with a crème pâtissière filling...

; chouquettes; Danish pastries
Danish pastry
Danish pastry is a sweet pastry which has become a specialty of Denmark and neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country...

; 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
August Zang
August Zang, , a nineteenth century Austrian entrepreneur best known for founding the Viennese daily "Die Presse"...

 in 1839. The first usage of the expression "pâtisseries viennoises" appears in a book by French author Alphonse Daudet
Alphonse Daudet
Alphonse Daudet was a French novelist. He was the father of Léon Daudet and Lucien Daudet.- Early life :Alphonse Daudet was born in Nîmes, France. His family, on both sides, belonged to the bourgeoisie. The father, Vincent Daudet, was a silk manufacturer — a man dogged through life by misfortune...

, Le nabab in 1877.

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