Viennoiserie

Viennoiserie is a category of French-style baked goods made from enriched doughs, laminated doughs or a combination of the two. The term describes pastries that sit between bread and pâtisserie: they are often yeast-raised, enriched with butter, eggs, milk or sugar, and may be laminated to create flaky layers.

Common examples

• Croissant: laminated yeast dough with layers of butter.
• Pain au chocolat: laminated dough rolled around chocolate.
• Pain aux raisins: laminated or enriched dough with pastry cream and raisins.
• Brioche: rich, enriched yeast dough with a high proportion of butter and eggs.
• Chausson aux pommes: a filled pastry often made with laminated dough.

What distinguishes viennoiserie?

Many viennoiseries rely on yeast fermentation for lift, while laminated versions also depend on layers of dough and butter. Temperature control, dough strength, fermentation and proofing are important to the final texture.

Chef’s tip: Keep laminated dough cool enough to maintain distinct butter layers, and proof at a controlled temperature so the butter does not melt out before baking.

Key distinction: Viennoiserie is a category of enriched or laminated bakery products; it is not limited to croissants and does not mean all pastries are yeast-raised.