It is the bridge between pâtisserie and french bread. The most recognisable viennoiseries include croissants, danishes and brioches. Most viennoiseries are made from laminated dough, which requires the perfect balance of the number of folds. The proportion of butter to dough ratio coupled with the perfect proofing time provides the ideal conditions for the buttery, flaky crust and the fluffy honeycomb inside the perfect viennoiserie.
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