Viennoiserie
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Viennoiserie is a yeast-leavened dough, as well as an overarching name for the products made with it, that are at a meeting point between bread and pastry, which was described by the Dictionnaire Peti
Pain au chocolat, a type of viennoiserie
Chocolate Babka 31706252800
Bear claw pastry
Brioche
Brioche
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Brioche is a Viennoiserie 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, accordin
Viennoiserie
…sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks…
Sicilian Brioscia in the shape of a Brioche à tête
Brioche des Rois (served around Epiphany, especially in Provence)
Still Life with Brioche, Jean-Baptiste-Siméon Chardin, 1763