Viennoiseries (French for 'Viennese specialties') are baked goods made from a yeast leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer and/or sweeter character, approaching that of pastry. The dough is raised with yeast and often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Examples include croissants, Vienna bread and its French version the baguette viennoise, brioches, pain au chocolat, pain au lait, pain aux raisins, chouquettes, Danish pastries, bugnes, and chausson aux pommes.

The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. However, the term itself appears to be a twentieth century one, and more than one product referred to under this label (such as the brioche) is French in origin.

[edit] External links

• Laminated puff pastry dough (pâte feuilletée) for Viennoiseries

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