Viennoiserie

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Viennoiserie (French: [vjɛnwazʁi] ; English: "things in the style of Vienna") 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 Petit Robert as neither a pastry nor a bread. The dough is sweetened with 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.

Read on Wikipedia · Image Luc Viatour, CC BY-SA 3.0