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
Danish pastry
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A Danish pastry is a multilayered, laminated sweet viennoiserie. Like other viennoiserie, such as croissants, it is neither a bread nor a pastry, as it uses yeast-leavened dough, that is laminated lik
Viennoiserie
…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. The popularity of Viennese-style baked goods in France began with the boulangerie Viennoise…
A typical Spandauer-type Danish with apple filling and glazing
A common version of the pastry in Denmark, Norway, Finland, and Sweden
A cinnamon Danish with chocolate and nuts from a bakery in Denmark
A slice of a kringle with remonce, a type of Danish pastry common in Denmark