Viennoiseries (French:[vjɛnwazʁi]; English: "things in the style of Vienna") are Frenchbaked goods made from a yeast-leaveneddough 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.
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]
.jpg)
