Dish

Viennoiserie

Viennoiserie is a pastry that is made with a laminated dough, which is a dough that is layered with butter. The dough is then rolled out and cut into various shapes, such as croissants, pain au chocolat, and brioche. The pastries are then baked until they are golden brown and flaky. They are best served warm and fresh from the oven.

European cuisine› Western European cuisine› French cuisine

Pastry

Origins and history

Viennoiserie originated in Vienna, Austria in the 19th century. It was brought to France by Austrian bakers and became popular in the country. The pastry is now enjoyed all over the world and is a staple in many bakeries and cafes.

Dietary considerations

This pastry is not suitable for people who are lactose intolerant or have a dairy allergy.

Variations

There are many variations of Viennoiserie, including adding chocolate or fruit to the pastries. Some people also like to add a layer of almond paste to the croissants before baking them.

Presentation and garnishing

The pastries can be garnished with powdered sugar or sliced almonds. They should be served warm and fresh from the oven.

Tips & Tricks

To achieve the flaky and buttery texture of the pastry, it is important to use cold butter and to fold the dough properly. It is also important to not overwork the dough, as this can cause the pastry to become tough.