Viennoiserie

Nowadays, Viennoiserie is a topic that has captured the attention of many people around the world. With a relevance that transcends borders and cultures, Viennoiserie has managed to establish itself as a point of common interest for contemporary society. Whether in academia, entertainment, politics or everyday life, Viennoiserie has acquired a significant importance that cannot be overlooked. In this article, we will explore different aspects related to Viennoiserie, analyzing its impact in different contexts and its relevance to people's daily lives.

Viennoiserie
Pain au chocolat is a type of viennoiserie.
TypePastry or bread
CourseBreakfast or snack
Place of originFrance
Main ingredientsVaries by type

Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French 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.

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 Austrian 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]

See also

References

  1. ^ "Viennoiserie". Trésor de la langue française informatisé (in French). ATILF - CNRS & Université de Lorraine. 1994.
  2. ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.
  3. ^ Chevallier, Jim; August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim Books
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