Viennoiserie


Viennoiseries is the name given by professional chefs to describe yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with 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. Viennoiseries are typically eaten at breakfast or as snacks.

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 novel by the French author Alphonse Daudet, .

Types

There are two types of Viennoiserie, non-laminated and laminated in their manufacturing. The processes to create the dough are slightly different:
LaminatedNon-laminated
Pre-fermentPre-ferment
MixingMixing
First fermentationFirst fermentation
Lamination
DividingDividing
Pre-shaping
Relaxation of the doughResting time
ShapingShaping
Final proofFinal proof
BakingBaking
CoolingCooling

Styles of ''Viennoiserie''

Some cinnamon roll recipes use this type of dough.
NameImageCountry of origin
BabkaPoland/Galicia
BriocheFrance
Carre rhubarbeFrance
au citronFrance
Russia
Chausson aux pommesFrance
CougnouBelgium / Holland
Cream de parisienneFrance
Cremeux PassoãFrance
CroissantFrance
Croustillants au caramelFrance
CruffinAustralia
Danish pastryDenmark
Feuilleté nougat framboiseFrance
FranzbrötchenGermany
GibassierFrance
Kouign-amannFrance
Les carrés du goûterFrance
Le noisetierFrance
Lingot poire caramelFrance
MedialunasArgentina
OranaisFrench Algeria
PandoroItaly
Pain au chocolat, or chocolatineFrance
France
Pain aux raisinsFrance
Roule au caramelFrance
St. Martin's croissantPoland
Torsades pralineFrance
Vienna breadAustria
TebirkesDenmark
XuixoSpain