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Viennoiserie
''Viennoiseries'' (; English: "things in the style of Vienna") are French 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), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Types Examples include croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; '' pain aux raisins''; '' chouquettes''; Danish pastries; xuixo; ''bugnes''; and '' chausson aux pommes''. 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 book by the French author Alphonse Daudet, ''Le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissants
A croissant (, ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, '' viennoiserie'' pastry inspired by the shape of the Austrian '' kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
''Pain au chocolat'' (, ), also known as ''chocolatine'' () in the south-west part of France and in French language, French speaking parts of Canada, ''couque au chocolat'' in Belgium, or ''chocolate croissant'' in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of Baker's yeast, yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. ''Pain au chocolat'' is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in Pâtisserie, French bakeries and supermarkets. Name In France, the name of the ''pain au chocolat'' varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitania (administrative region), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Pastry
A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. Like other ''viennoiserie'' pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the pastry itself is also not clear. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Terminology In Danish, Norwegian, and Swedish, the term for Danish pastry is (or ), meaning 'Viennese bread'. The same etymology is also the origin of the Icelandic , Finnish and Estonian ('Viennese pastry'). In Vienna, conversely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
''Pain au chocolat'' (, ), also known as ''chocolatine'' () in the south-west part of France and in French language, French speaking parts of Canada, ''couque au chocolat'' in Belgium, or ''chocolate croissant'' in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of Baker's yeast, yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. ''Pain au chocolat'' is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in Pâtisserie, French bakeries and supermarkets. Name In France, the name of the ''pain au chocolat'' varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitania (administrative region), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a '' Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with and '' pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of . Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine and can take on vario ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xuixo
Xuixo (; also known as ''xuxo''; ) is a viennoiserie pastry from the city of Girona in Catalonia, Spain. It is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana. Commonly eaten for breakfast or tea, it is honored as ''Producte de la Terra'' () by the Department of Agriculture, Farming and Fishing of the Government of Catalonia. It is assumed that this pastry originated in 1920s Girona in a pastry shop owned by Emili Puig in the Street Cort Reial. A French pastry shop showed Puig the preparation of cream-filled pastry and this inspired him to create the ''Xuixo''. This pastry is very popular not only in Girona but has been also accepted in the surrounding areas and can also be found in Tarragona, Castellón de la Plana and Valencia Valencia ( , ), formally València (), is the capital of the Province of Valencia, province and Autonomous communities of Spain, autonomous community of Valencian Community, the same name in Spain. It is located on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Aux Raisins
''Pain aux raisins'' (), also called ''escargot'' () or ''pain russe'', is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the ''pâtisserie'' ''Viennoiserie, viennoise'' family of baked foods. In France, it is typically a variant of the croissant or ''pain au chocolat'', made with a leavened butter pastry with raisins added and shaped in a spiral with a ''crème pâtissière'' filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a continental breakfast. In Paris, the name ''pain aux raisins'' is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins. See also *Schnecken *Chelsea bun *Cinnamon roll *Danish pastry References Foods featuring butter French pastries Sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History In Old English, a regular morning meal was called , and the word ''dinner'', which originated from Gallo-Romance ''desjunare'' ("to break one's fast"), referred to a meal after fasting. Around the mid-13th century, that meaning of ''dinner'' faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal. Anderson, p. 5 Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alphonse Daudet
Alphonse Daudet (; 13 May 184016 December 1897) was a French novelist. He was the husband of Julia Daudet and father of Edmée, Léon and Lucien Daudet. Early life Daudet was born in Nîmes, France. His family, on both sides, belonged to the ''bourgeoisie''. His father, Vincent Daudet, was a silk manufacturer—a man dogged through life by misfortune and failure. Alphonse, amid much truancy, had a depressing boyhood. In 1856 he left Lyon, where his schooldays had been mainly spent, and began his career as a schoolteacher at Alès, Gard, in the south of France. The position proved to be intolerable and Daudet said later that for months after leaving Alès he would wake with horror, thinking he was still among his unruly pupils. These experiences and others were reflected in his novel '' Le Petit Chose''. On 1 November 1857, he abandoned teaching and took refuge with his brother Ernest Daudet, three years his senior, who was trying, "and thereto soberly", to make a living as a j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
