Viennoiseries include all laminated doughs, yeasted-laminated doughs and rich yeast doughs. They are normally richer than normal breads.
Here are some pictures I took during the training on "Viennoiserie for Professionals" at La Fournée des Moulins. Endless thanks to Mr Laval who shared his knowledge with us.
|"Brioche Mauricienne" (Mauritian Brioche)|
|Mauritian brioche dough: with a cross; topped with flavoured butter and sugar; double knot|
|Have a look at the back of the Mauritian brioche|
|"Brioche Feuilletée" - Laminated Brioche (This was done using the Mauritian brioche dough)|
|"Pain au Lait Bicolore" (Two-coloured Milk Bread)|
|Shaping the Danishes|
|Danishes with Frangipane and Peach|
|"Brioche Épis avec Crème de Pistache" (French brioche dough shaped like a wheat stalk stuffed with pistachio cream)|
|Making of "Pain au Raisins". He used pastry cream and chocolate chips instead of raisins.|
|"Brioche Royale" (Made using French brioche dough; the dough is shaped into a ball, topped with a macaroon batter and then dusted with icing sugar thrice before baking)|
|Flaky Pastry with Pastry Cream|
|I don't remember the name of this but it's a French brioche stuffed with French spice cake (pain d'épice)|
|Basically what we learnt :-)|