Why is it called Viennoiserie?
Why is it called Viennoiserie?
The word “viennoiserie” – French for “things from Vienna” – describes a whole category of pastry that includes croissants, pain au raisins and brioche. These products, traditionally associated with France, tend to bridge the gap between boulangerie and patisserie in traditional pastry school philosophy.
What is the history of croissants?
The kipferl, the origin of croissant, can be dated back to at least the 13th century in Austria, and came in various shapes. The French version of the kipferl was named for its crescent (croissant) shape and has become a universally identifiable shape across the world.
Who first made croissants?
The first verified evidence of the croissant in France is due to a baker named August Zang. Zang had an upscale patisserie in Paris in the early 1800s, named the Boulangerie Viennoise after his native Vienna and serving many of their famous treats — including kipferl.
What is the difference between patisserie and Viennoiserie?
While viennoiserie is really a specific form of pâtisserie, the term pâtisserie evokes in the French mind the rest of the pastry family, generally less bread-like and more cake- or cookie-like pastries. Think “baked donuts”—in fact, when choux pastry is fried, it becomes a beignet.
What is Viennoiserie mean in French?
What is viennoiserie? Viennoiserie is the ‘bridge’ between pâtisserie and French bread. These goods are typically made with white flour and active yeast cultures, which cause the dough to rise quickly and achieve the perfect flakiness. Some are instead made using an enriched puff pastry.
What does Pâtissier mean?
pâtissier in American English (pɑtisˈjeɪ ) French. noun. a chef or baker specializing in cakes, tarts, and other pastry; pastry chef.
How do the French read croissants?
The correct French pronunciation of croissant is “kwa-son.” This is because T’s at the end of French words are usually silent (unless it’s two T’s and an E like in baguette).
Where did croissants originally come from?
“The croissant began as the Austrian kipfel but became French the moment people began to make it with puffed pastry, which is a French innovation,” says Chevallier. “It has fully taken root in its adopted land.” Order a kipfel in Austria or Germany today and you’ll likely be handed a crescent-shaped cookie.
Where does the legend of the croissant come from?
The legend of the croissant traces this pastry’s ancestry back to the 1683 Battle of Vienna… The city was under siege. It had been surrounded by thousands of Ottoman soldiers for two months. Supplies and morale were running low.
How did the croissants get into the Ottoman army?
Ottoman troops, who dug a tunnel to enter the then-walled city from underground, were supposedly reported to the authorities by one or more of the city’s bakers, who typically worked in cellars and thus heard the approaching attack.
When did the puff pastry Croissant become bread?
By the beginning of the 20th century, the butter croissant made with puff pastry had all but completely eclipsed its Austrian predecessor, with scores of boulangeries around France expanding their repertoires beyond bread to include viennoiseries.
What kind of croissant is made with margarine?
The curved croissant (made with margarine) is called a croissant ordinaire and is now less common than the straight one (made with butter). The French seem to prefer buttery croissants (as do I) and this is why, today, in France most croissants are not really in the shape of a croissant.
Why is it called Viennoiserie? The word “viennoiserie” – French for “things from Vienna” – describes a whole category of pastry that includes croissants, pain au raisins and brioche. These products, traditionally associated with France, tend to bridge the gap between boulangerie and patisserie in traditional pastry school philosophy. What is the history of croissants?…