Viennoiserie
 Pain au chocolat, a type of Viennoiserie | |
| Course | Breakfast or snack or dessert |
|---|---|
| Place of origin | France |
| Main ingredients | Varies 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, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry.[1][3] Viennoiseries are typically eaten at breakfast or as snacks.[4]
History
[edit]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
[edit]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 |
Styles of Viennoiserie
[edit]Some Cinnamon Roll recipes use this type of dough.
| Name | Image | Country of Origin |
|---|---|---|
| Babka | 
|
Poland / Ukraine |
| Brioche | 
|
France |
| Carre Rhubarbe[6] | France | |
| Chausson au Citron[7] | France | |
| Chausson aux pommes | 
|
France |
| Cougnou | 
|
Belgium / Holland |
| Cream de Parisienne[8] | France | |
| Cremeux pasoa[9] | France | |
| Croissant | 
|
France |
| Croustillants au caramel[10] | France | |
| Cruffin | .JPG?lang=en)
|
Australia |
| Danish pastry | 
|
Denmark |
| Feuilleté nougat framboise[11] | France | |
| Franzbrötchen | 
|
Germany |
| Gibassier | .jpg?lang=en)
|
France |
| Kouign-amann | 
|
France |
| Les Carrés du Goûter[12] | France | |
| Le Noisetier[13] | France | |
| Lingot Poire Caramel[14] | France | |
| Medialunas[15] | Argentina | |
| Oranais | .jpg?lang=en)
|
French Algeria |
| Pandoro | 
|
Italy |
| Pain au chocolat |
|
France |
| Pain au lait | 
|
France |
| Pain aux raisins | 
|
France |
| Roule au Caramel[16] | France | |
| St. Martin's croissant[17] | 
|
Poland |
| Torsades Praline[18] | France | |
| Vienna bread | 
|
Austria |
| Tebirkes | .jpg?lang=en)
|
Denmark |
| Xuixo | 
|
Spain |
See also
[edit]
References
[edit]- ^ a b c Michael Suas (2009). Advanced Bread and Pastry: A Professional Approach. Delmer Cengage Learning. p. 302–305. ISBN 9781418011697.
- ^ Alan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251.
- ^ "What is Viennoiserie?". Dolceforno Breads. 8 September 2016.
- ^ Cahill, Jamie (2007). The Patisseries of Paris : Chocolatiers, Tea Salons, Ice Cream Parlors, and more. Little Bookroom. p. 19. ISBN 9781892145529.
- ^ "Viennois, -oise (definition)". Centre National de Ressources Textuelles et Lexicales. Retrieved 19 June 2011.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 175. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 179. ISBN 9782955450901.
- ^ "Cream de Parisienne". LE PÉTRIN. 27 October 2005.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 147. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 155. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 187. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 151. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 159. ISBN 9782955450901.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 171. ISBN 9782955450901.
- ^ "Best rated Viennoiserie in the world". Taste Atlas. Retrieved 27 June 2025.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 139. ISBN 9782955450901.
- ^ "Rogal świętomarciński". Taste Atlas. Retrieved 27 June 2025.
- ^ Viennoiseries & Gouters : L'art du Fait Maison. Gaetan Paris. 2010. p. 167. ISBN 9782955450901.
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