Provenance / Canons / French / Boulanger Viennoiserie Enriched Doughs
Boulanger Viennoiserie Enriched Doughs
French Canon
10 entries
FR.26.0001
Chausson aux Pommes
The chausson aux pommes (apple turnover) is one of the oldest and most beloved items in the French b…
FR.26.0002
Galette des Rois
The galette des rois (Kings’ Cake) is the ceremonial puff pastry cake of Epiphany (January 6th), a t…
FR.26.0003
Kouglof
The kouglof (also kugelhopf, gugelhupf) is the crown jewel of Alsatian baking: a tall, fluted, dome-…
FR.26.0004
Oranais
The oranais (named after Oran, Algeria’s second city, reflecting France’s North African colonial cul…
FR.26.0005
Pain au Chocolat
The pain au chocolat (known as chocolatine in southwest France, a regional distinction capable of ig…
FR.26.0006
Pain au Lait
Pain au lait (milk bread) is the quintessential French breakfast roll: small, soft, and lightly swee…
FR.26.0007
Pain aux Raisins
Pain aux raisins (also escargot or escargot aux raisins) is the spiral-shaped viennoiserie consistin…
FR.26.0008
Pain Brioché
Pain brioché occupies the delicious middle ground between bread and brioche: a moderately enriched d…
FR.26.0009
Savarin
The savarin is a ring-shaped yeast cake soaked in sugar syrup and typically finished with Chantilly …
FR.26.0010
Tourage (Lamination Turns)
Tourage is the systematic process of folding and rolling laminated doughs — puff pastry (pâte feuill…