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==Styles of ''Viennoiserie''==
Some [[Cinnamon Roll]] recipes use this type of dough.

{| class="wikitable sortable col1left" style="text-align:right;"
!Name
!Image
!Country of Origin
|-
|[[Babka]]
|[[File:Chocolate Babka - 31706252800.jpg|100px]]
|Israel
|-
|[[Brioche]]
|[[File:Brioche.jpg|100px]]
|France
|-
|Carre Rhubarbe<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/175/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=175|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|Chausson au Citron<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/179/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=179|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[Chausson aux pommes]]
|[[File:Appleturnover.jpg|100px]]
|France
|-
|[[Cougnou]]
|[[File:Cougnou.jpg|100px]]
|Belgium / Holland
|-
|Cream de Parisienne<ref>{{cite web|url=https://sandrakavital.blogspot.com/2005/10/cream-de-parisienne.html?m=1|title=Cream de Parisienne|website=LE PÉTRIN|date=27 October 2005}}</ref>
|
|France
|-
|Cremeux pasoa<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/147/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=147|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[Croissant]]
|[[File:Croissant-Petr Kratochvil.jpg|100px]]
|France
|-
|Croustillants au caramel<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/155/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=155|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[Cruffin]]
|[[File:Cruffins at Mr. Holmes Bakehouse (TK6).JPG|100px]]
|Australia
|-
|[[Danish pastry]]
|[[File:-Wienerbröd-, ICA Nära Affärn Sydkoster, 20.08.2016.jpg|100px]]
|Denmark
|-
|Feuilleté nougat framboise<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/187/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=187|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[Franzbrötchen]]
|[[File:Franzbroetchen.wmt.jpg|100px]]
|Germany
|-
|[[Gibassier]]
|[[File:Gibassié de Lourmarin (1).jpg|100px]]
|France
|-
|[[Kouign-amann]]
|[[File:Kouignamann.JPG|100px]]
|France
|-
|Les Carrés du Goûter<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/151/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=151|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|Le Noisetier<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/159/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=159|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|Lingot Poire Caramel<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/171/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=171|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|Medialunas<ref>{{cite web|url=https://www.tasteatlas.com/best-rated-viennoiseries-in-the-world|title=Best rated Viennoiserie in the world|website=Taste Atlas|access-date=27 June 2025}}</ref>
|
|Argentina
|-
|[[:fr:Oranais (pâtisserie)|Oranais]]
|[[File:Oranais (pâtisserie).jpg|100px]]
|French Algeria
|-
|[[Pandoro]]
|[[File:Pandoro with slice.jpg|100px]]
|Italy
|-
|[[Pain au chocolat]]
|[[File:Pain au chocolat Luc Viatour.jpg|100px]]
|France
|-
|Pain au lait
|[[File:Pain au lait.jpg|100px]]
|France
|-
|[[Pain aux raisins]]
|[[File:Pain aux raisins 02.jpg|100px]]
|France
|-
|Roule au Caramel<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/139/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=139|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[St. Martin's croissant]]<ref>{{cite web|url=https://www.tasteatlas.com/rogal-swietomarcinski|title=Rogal świętomarciński|website=Taste Atlas|access-date=27 June 2025}}</ref>
|[[File:2017 - Imieniny Ulicy Święty Marcin - rogale świętomarcińskie 12.jpg|100px]]
|Poland
|-
|Torsades Praline<ref>{{cite book|url=https://archive.org/details/viennoiseriesgou0000unse/page/167/mode/1up?q=Viennoiserie|title=Viennoiseries & Gouters : L'art du Fait Maison|page=167|publisher=Gaetan Paris|date=2010|isbn=9782955450901}}</ref>
|
|France
|-
|[[Vienna bread]]
|[[File:Tin vienna bread.jpg|100px]]
|Austria
|-
|[[Tebirkes]]
|[[File:Frøsnapper tebirkes grovbirkes (cropped to tebirkes).jpg|100px]]
|Denmark
|-
|[[Xuixo]]
|[[File:Xuixo.jpg|100px]]
|Spain
|-
|-
|}
|}

Revision as of 02:35, 28 June 2025

Viennoiserie
Pain au chocolat, a type of viennoiserie
TypeViennoiserie
CourseBreakfast or snack or dessert
Place of originFrance
Main ingredientsVaries by type

Viennoiseries (French: [vjɛnwazʁi]; English: 'things in the style of Vienna') is the name given by professional chefs to describe yeast-leavened dough products that are at a meeting point between bread and pastry,[1] which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread.[2] The dough is sweetened with sugar and enriched with either butter, eggs, milk or a combination of the three. There are two classes of Viennoiserie; non-laminated dough products include brioche and gibassier, while laminated dough products include croissant and Danish pastry.[1][3] Viennoiseries are typically eaten at breakfast or as snacks.[4]

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.[5]

Types of Viennoiserie

There are two types of Viennoiserie, non-laminated and laminated in their manufacturing. The processes to create the dough are slightly different:[1]

Laminated Non-Laminated
Pre-ferment Pre-ferment
Mixing Mixing
First fermentation First fermentation
Lamination Dividing
Dividing Pre-shaping
Relaxation of the dough Resting time
Shaping Shaping
Final proof Final proof
Baking Baking
Cooling Cooling

See also

References

  1. ^ a b c Michael Suas (2009). Advanced Bread and Pastry: A Professional Approach. Delmer Cengage Learning. p. 302–305. ISBN 9781418011697.
  2. ^ Alan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251.
  3. ^ "What is Viennoiserie?". Dolceforno Breads. 8 September 2016.
  4. ^ Cahill, Jamie (2007). The Patisseries of Paris : Chocolatiers, Tea Salons, Ice Cream Parlors, and more. Little Bookroom. p. 19. ISBN 9781892145529.
  5. ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.


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