The best croissants take 72 hours to prepare. Discover more. Discover viennoiserie. French "Viennese" pastries offer much more than just croissants.
Viennoiserie (or Vienazri) is a category of French pastry made from puff pastry. It is made in a similar way to bread, but with ingredients that give it a sweeter and heavier pastry quality. Viennoiserie is therefore often considered a bridge between the classic bakery and the patisserie.
Its popularity is undoubtedly due in particular to the popular, buttery, layered, crispy and golden croissant (read croissant). However, the list does not end with croissants. Monkey, naranja, pain au chocolat, pain au raisin, brioche, flan, New York roll. They're all great, and it's hard to say which is the best.
Dark Kitchen has its own bakery in Prague with the most advanced technology available on the market in 2023. The patronage of the bakery was taken over by our court pastry chef Václav Král, who learned the art of viennoiserie from Ignacio Ramirez, winner of the award for the best butter croissant in Spain in 2021.
The croissant is the flagship of viennoiserie and one of the most time-consuming products. The piece you buy today was started 72 hours ago. It is made from a yeasted layered dough, where sheets of slowly risen dough are interspersed with layers of softened butter and then rolled out together. The technique of inserting the butter into the dough is called laminating and is done several times in a round, with the dough being chilled for an hour between laminations. After the final shaping, the croissant is left to rise for a few minutes before it goes into the oven.
Croissants even have their own international day, which falls on 30 January.
By the way, as the name suggests, the Viennoiserie, as a typical French pastry, is not of French origin, but of Austrian or Viennese origin. The predecessor of the croissant, the sweet roll in the shape of an Ottoman crescent, was created in Vienna in the 17th century to celebrate the defeat of the Turks besieging the city, to which bakers made a significant contribution. Queen Marie Antoinette brought the pastry to France in the 18th century and it became known as the croissant. The croissant and similar pastries were then introduced into the lives of ordinary French people by the Austrian artillery officer August Zang, who opened a bakery in Paris in 1839 called the Boulangerie Viennoise (= Viennese bakery). His pastries took off in a big way and voilà!
Discover the offer of Dark Kitchen bakery!