Viennoisery

One calls viennoiseries the products of bakery whose technique of manufacture approaches that of the Pain, but to which their ingredients give a heavy type and more sweetened which bring them closer to pastry making (eggs, butter, milk, cream-coloured, sugar…) ; the pastes are raised and often laminated.

The viennoiseries are rather been used for the breakfast:

  • natural Rod Viennese or with the nuggets of choclat

  • natural Brioche, with the sugar or the nugget of chocolate
  • Fritter lined of cream, stewed apples, raspberry jam or cream chocolate
  • Bugnes
  • Growing
  • Slipper with the apples
  • Cougnou (Belgium and north of the France)
  • Drops or the Swiss
  • Bread with milk
  • Bread with chocolate, chocolatine or couque with the chocolate
  • Raisin bun (called snail when it is in spiral)
  • Chouquettes
  • Cake beaten of Picardy

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