Viennoiserie

Viennoiserie

By
Michael James, Pippa James
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781743793206
Photographer
Bonnie Savage and Alan Benson

The term Viennoiserie means ‘things of Vienna’, and legend has it that the Austrians created a crescent-shaped pastry modelled on the crescent on the Turkish flag following the defeat of Ottoman invaders. This was translated to the French ‘croissant’ when an Austrian man, August Zang, opened his boulangerie Viennoise in Paris, in the late 1830s.

Croissant pastry is a particular challenge. It takes time and experience to get a feel for the dough, and the variances caused by changes in temperature and humidity. No two days are the same on the croissant bench – that’s what makes croissant production so interesting for me. It’s one of the reasons I switched from being a chef to a baker. Producing something that is flaky but also soft and buttery is a mix of science and true craft that brings endless discovery.

Our daily range of Viennoiserie includes croissant, pain au chocolat, escargot (like a traditional pain au raisin, but different), fruit and savoury Danishes, morning buns and almond croissant. We also like to experiment by laminating different sugars into the pastry, or creating interesting shapes. Once you get the hang of the pastry, what you can produce is limited only by your imagination.

Recipes in this Chapter

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