As you surely know, most of France calls the viennoiserie “pain au chocolat”, but the South-West, perfectly refractory, calls it “chocolatine”.
As its name suggests, the viennoiserie comes from Austria. It was a Viennese, August Zang, who brought us around 1839 the kipferl, ancestor of the croissant, sold in his Parisian bakery. Symbol of a historic Austrian victory over the Turks, the croissant was first made with a dough similar to brioche.
We quickly made a version in…
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