Viennoiserie

Viennoiserie is a term used in French cuisine to describe a type of pastry that is made in the same basic way as bread, but with added ingredients that give it a richer, sweeter character, similar to that of pastry. The term comes from "Vienne" (Vienna in French), and was first used by August Zang, an Austrian baker who is often credited with bringing this style of pastry to France.

History

Viennoiserie has its roots in Vienna, Austria, but it was popularized in France in the mid-19th century by August Zang. Zang opened a bakery in Paris where he introduced the Viennese steam oven and a variety of Viennese specialties such as the croissant and pain au chocolat. These pastries quickly became popular and were adopted by French bakers.

Types of Viennoiserie

Viennoiserie includes a wide range of pastries and baked goods. Some of the most well-known include:

• Croissant: A buttery, flaky pastry named for its crescent shape.
• Pain au chocolat: A rectangular pastry filled with chocolate.
• Pain aux raisins: A spiral pastry with a filling of raisins and pastry cream.
• Brioche: A sweet, yeast bread often eaten at breakfast or as a dessert.
• Danish pastry: A sweet pastry that originated in Denmark but is included in the category of Viennoiserie in France.

Production

Viennoiserie pastries are made using a yeast-leavened dough, similar to bread. However, the dough is layered with butter and possibly sugar, creating a flaky, delicate texture. The dough may also be enriched with ingredients like eggs and milk. The pastries are then baked until golden brown.

See Also

• French cuisine
• Pastry
• Bread
• August Zang

References

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