Viennoiseries (French pronunciation: [vjɛnwazʁi], "things of Vienna ") 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, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.
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; bugnes; and chausson aux pommes, the French name for an apple turnover.
The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. The first usage of the expression "pâtisseries viennoises" appears in a book by French author Alphonse Daudet, Le Nabab in 1877. The use of puff pastry to make them came later, however, and is a French, not Viennese, method.
