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''Viennoiseries'' (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry.〔http://atilf.atilf.fr/dendien/scripts/tlfiv5/advanced.exe?8;s=3108413280;〕 The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Examples include: croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; ''pain aux raisins''; ''chouquettes''; Danish pastries; ''bugnes''; and ''chausson aux pommes'', the French name for an apple turnover. The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839. The first usage of the expression "''pâtisseries viennoises''" appears in a book by French author Alphonse Daudet, ''Le Nabab'' in 1877.〔(【引用サイトリンク】title=Viennois, -oise (definition) ) 〕 The use of puff pastry to make them however came later and is a French, not Viennese, method. 〔Chevallier, Jim; August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim Books〕 File:Croissant.jpg|Croissant File:Brioche.jpg|Brioche File:Appelflap.jpg|Chausson aux pommes File:Pain aux raisins.jpg|Pain aux raisins File:Glazed apple Danish.jpg|Danish pastry ==See also== * List of French desserts * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Viennoiserie」の詳細全文を読む スポンサード リンク
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