Technically I’ve spent the past two weekends away in Tasmania on holidays which explains my lack of posts.
But you could say that I’ve actually been cowering in a corner dreading this next part of my curriculum – viennoiserie.
I’ve realised I can’t go much further with confectionery without investing in a fair bit of kit like moulds, etc. plus it’s now 25C in Brisbane and my pastry dough window is rapidly closing.
Viennoiserie originated in Vienna and is a type of bread that was originally made exclusively for the monarchy – think Marie-Antoinette who brought croissants from Vienna to France.
Michel Suas describes it as the meeting place between pastry and bread, usually referring to yeast-raised products that are sweetened with sugar and enriched with butter and eggs.
There are two main classes of viennoiserie:
- Laminated dough
- Non-laminated dough
Lamination involves creating layer upon layer of dough and butter which results in a light, crisp pastry. Think croissants, danishes and pain au chocolat.
Examples of non-laminated doughs include brioche, cinnamon rolls and Gibassier.
There’s a whole load of theory sitting behind viennoiserie that I’m going to have to get my head around including folding, fermenting, proofing, shaping and that’s before I attempt to make them look good.
Wish me luck for the coming weeks!!