#Baguette Viennoise

[askwhatsforlunch]

Smoked Salmon and Pickled Cucumber Sandwich

Warm days are upon us; they really are! And after a jolly good walk under a hot sun, across meadows and fields, there is nothing better than sitting down to a picnic with this Smoked Salmon and Pickled Cucumber Sandwich, a couple of glasses of ice-cold Chardie (just remember to bring lots of water, too, when you go hiking!), a good book and the blissfully scented shade of a black locust tree! Absolutely delightful, I assure you! A very good day to all!

Ingredients (serves 1):

a small Baguette Viennoise

2 tablespoons cream cheese

a pinch of freshly cracked black pepper

half a dozen to 8 slices Pickled Cucumbers

about 60 grams/2 ounces Smoked Salmon 

Halve Baguette Viennoise without cutting it through, gently opening it like a book. Spread cream cheese generously onto each side of the Baguette Viennoise. Sprinkle with black pepper.

Layer Pickled Cucumbers and Smoked Salmon slices into the Baguette Viennoise, and press gently to close the sandwich.

Wrap tightly in cling film, if bringing as a lunch or picnic. Keep in the refrigerator.

Enjoy Smoked Salmon and Pickled Cucumber Sandwich with a few Crisps, and a well-chilled glass of Pays d’Oc Chardonnay Vigonier or Marlborough Sauvignon Blanc.

[yvernal]

[Monday 16th]

I made a detour by the bakery this morning and got two viennoises, those soft brioche-like baguettes with chocolate chunks. I ate one while walking to work and kept the other for lunch, but ended up leaving it in the fridge for tomorrow.

I spent my morning equipping mangas, after a little detour but the ground floor to get Mom her reservation. I'll probably have to bring back the other two books she loaned tomorrow. I hope one book of the challenge she's taking will be available for loan, so she can have something nice for the upcoming holidays.

I was asked to cover one of my colleagues' shift on the 12am-1pm period, so I spent it on the literature floor. Not many shelving to do, so I took care of the comics and manga picklist before leaving for lunch. Which was pasta and soup's vegetables from the soup Mom made yesterday. It was filling enough that I ended up not eating dessert.

My afternoon after that was quite short really, only two hours. I started with another part of my equipment but then got side-tracked in a weeding quest for another colleague, having to take a cart and go fetch books that needed to be removed from the collection to make room for new ones.

Still I have some time left before 4pm, I finished the task I was previously doing before leaving. I don't like leaving things on stand-by when I can finish it, even more if it doesn't take long.

Even if I missed my second bus, I managed to get home without too much delay or complications and promptly got on my computer. Today was an off-day so no braining required. The most I did after dinner was to re-organize my lore documents to use Google Docs new tab feature to all of its potential.

And now I'm going to sleep. I'll leave a bit earlier tomorrow, I need to buy myself a lunch and also some chouquettes for my colleagues, because I'll be celebrating my birthday in advance since I put paid leave days around it.

[steliosagapitos]

[youngwayproduction]

French fast food has come a long way since the introduction of the first French fry stand in Paris in the late 1800s. Today, fast food restaurants in France offer a range of options, from classic French dishes to international options, all with a unique French twist.

One popular French fast food chain is Quick, which was founded in Lille in the 1970s and has since expanded to over 500 locations throughout France and Europe. Quick is known for its menu of classic French dishes, such as the Croque-Monsieur, a hot sandwich made with ham and cheese, and the Escalope Viennoise, a breaded and fried veal cutlet.

Another popular fast food chain in France is McDonald's, which has adapted to the local tastes and offers menu items that are not available at other McDonald's locations around the world. For example, the McBaguette, a sandwich made with a traditional French baguette, is a popular menu item in France.

In addition to traditional fast food chains, street food is also a popular form of fast food in Paris France. Crepes, waffles, and grilled sausages are just a few of the popular street food options available in the country. These street vendors, known as "les Rotisseries," can be found in busy markets and tourist areas and offer a quick and convenient way to grab a bite on the go.

In conclusion, French fast food has evolved to include a range of options that cater to the tastes of both locals and tourists. Whether you're looking for a classic French dish or a quick and convenient street food option, there's something for everyone in the world of French fast food.

[visioncrea]

Baguettes viennoises

Création d’un pack Jacquet Korcarz pour 4 baguettes viennoises

[zounko]

LA BOULANGÈRE 4 BAGUETTES VIENNOISES 3760049790818 https://t.co/mxMcQivwyC https://t.co/roZLEKgIOW

LA BOULANGÈRE 4 BAGUETTES VIENNOISES 3760049790818 https://t.co/mxMcQivwyC pic.twitter.com/roZLEKgIOW

— zounko zounko (@ZZounko) October 30, 2019

from Twitter https://twitter.com/ZZounko

[lookitcookit]

Bread and Viennoiserie

From www.lookitcookit.com

These loaves were photographed in an open air Greenmarket in New York. The display of artisan breads comes from the She Wolf Bakery. You can read more about the company here.

Viennoiserie is the French name for a collection of breakfast pastries. It usually refers to baked goods made either with a yeast-leavened dough similar to bread, or from puff pastry, but with added ingredients like eggs, butter, milk, cream or sugar. These give it a rich, sweet character.

The popularity of Viennese-style pastries began when a Viennese Bakery opened in France in 1839, but the first use of the expression ‘pâtisseries viennoises’ was in a book in 1877. The inclusion of puff pastry came later and is French, not Viennese.

Nowadays the term includes baguettes, brioche, pain au chocolat, pain aux raisins and Danish pastries and even stretches to chausson aux pommes, what the English call an Apple Turnover.

The tart above (and the croissants) come from the Spanish sounding Las Delicias patisserie. It’s interesting how some Americans must think that European countries are so close that they are almost indistinguishable.  Hence the French pastries made by a Spanish sounding company.

Another example of this was in a supermarket where I came across some dark, almost black bread and was intrigued by the label. Clearly muddling up European styles, it was called Dark Pumpernickel, Tuscan Pane. I’m sure the person in charge of marketing doesn’t realize that Pumpernickel comes from Germany and Tuscan pane is from Italy.

[askwhatsforlunch]

Baguettes Viennoises

When Jules and I were little, Baguettes Viennoises were a treat mum would buy at the bakery in the weekend or on holidays, and what delightful goûters we had, dipping buttered pieces of the brioche-like soft bread in hot cocoa! I’ve started work again yesterday, and let me tell you my homebaked Baguettes Viennoises offer the same comfort today!

Ingredients (makes 2 medium baguettes):

1/2 cup semi skimmed milk, warmed

1/2 tablespoon active dry yeast

1 3/4 cups plain flour

1/2 teaspoon salt

2 heaped tablespoos caster sugar

1 egg, lightly beaten

1/4 cup cold unsalted butter, cut into small chunks

sunflower oil

1 egg

1 tablespoon milk

In a small bowl, stir milk and yeast together. Let sit 5 minutes, or until foamy.

In the bowl of an electric stand mixer, combine flour, salt and sugar. While on low speed, gradually add yeast mixture. then add egg, until dough just comes together. Increase speed and gradually add butter, until completely incorporated. the dough must be smooth and shiny, and “slap” the edges of the food processor.

Tip dough out of the food processor, into a lightly oiled large glass bowl. Cover with cling film and prove, 1 hour and a half to 2 hours, until doubled in size.

Line a baking tray with baking paper. Set aside.

Punch down dough and turn it onto a lightly floured surface. Knead, 8 good minutes. Divide dough into 2 equal portions. Working with 1 portion at a time, roll into a smooth ball, and then into a long baguette shape. Place on baking tray and repeat with remaining dough. Cover with cling film and prove a second time, at least half an hour

In a small bowl, beat  egg with milk. With a sharp knike, carefully but decisively slash baguettes their whole length. Brush baguettes with egg wash and bake until brown, about 25 minutes at 190°C/375°F, rotating pans halfway through baking time so they bake evenly. 

Let Baguettes Viennoises cool completely before eating, slathered with butter and jam!

[yvernal]

[Tuesday 3rd]

I forgot to put my alarm yesterday, but apparently my inner clock is efficient, since I woke up around the same hour as I usually do. The sound of Mom leaving our flat probably helped too.

I got two pastries at the bakery this morning, those small brioche-like baguettes (the viennoise they call it) with chocolate chunks in it. I ate one while walking from the bakery to my workplace and I ate the other one during lunch break, as a dessert alongside my apple.

This morning I started by helping with the network's transit boxes, reserved books to put on the "on hold" shelves and network's returns sent back "home". Meaning I spent a good hour and half just bipping books and printing tickets. Then I got back to creating notice for the mangas, since I still have between forty and fifty to do.

The afternoon was rather calm. I was quite lucky because one of my colleagues asked if he could get my last shift, meaning I finished work an hour earlier than usual and had only three hours instead of four. The first one was a shelving shift in the kid's section, before another colleague did her animation with a primary school's class. Then, back to my desk to do some more mangas and have a little discussion about it with the colleague in charge of it, before returning for another shelving shift, this time a moving one (getting the returns' cart on the floor and the books in the "on hold" shelves to wait for shelving).

Getting back home after work went well, and I didn't miss my second bus, for once. I made a little detour by the bakery to get bread, a sandwich I thought would be for tomorrow's lunch yet ended up as dinner and a donut I ate while walking home (it was pastry-walking day today it seems).

Once home, I finally tackled the paperwork to register under my new health insurance on the first of January, did my dailies before my game underwent an update for its next patch and watched silly videos until it was time to prepare dinner. Where I finally ended up eating the sandwich I bought and started preparing a shit ton of curry (at least enough for the week) to bring to work in a lunchbox.

I did most of the dishes while my curry was thickening, brushed my teeth and I was watching videos until I started writing this. And since my midnight alarm just went off, I'll probably go to sleep soon.

[ilyadesbateauxdefumee]

Les baguettes viennoises aux pépites de chocolat c’est quand même vachement bon. 

[pastrycampus]

Receta para los miembros del Club!⠀⠀⠀⠀⠀⠀⠀⠀⠀ El Pan de Viena es un pan largo con la corteza blanda y brillante, decorado con profundas incisiones, incorporando a baja cantidades ingredientes (azúcar, leche, mantequilla) le acerca de las «viennoiseries” (bollería) de allí deriva su nombre.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Destinado al consumo del mismo día generalmente para desayunos o meriendas, moldeado en forma de baguette o ficelle (cuerda) de un peso de 300 y 150 g. La masa se ubica en el horno bajo un techo de vapor o, alternativamente, se inyecta vapor al horno tan pronto como las piezas de pan se introducen. Esto añade humedad a la miga del pan y hace que la corteza se forme pronto, lo que da un pan ligero y esponjoso. Cuando el vapor se disipa, el calor seco del horno tuesta la corteza, produciendo su característica textura ligeramente crujiente y hojaldrada. El pan de Viena se elabora típica pero no necesariamente en piezas oblongas. Como pieza más larga, bien pudo haber sido el origen del pan francés cuando los panaderos intentaron adoptar el método el vapor para elaborar sus baguettes.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Es un tipo de pan que se produce según un método desarrollado en Viena, Austria en el siglo XIX, que fue llevado a Dinamarca por un panadero en huelga que estaba visitando Viena para aprender nuevas técnicas y entonces lo modificó para hacerlo propio, usando vapor de agua en el proceso de cocción.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Una teoría dice que las viennoiseries (bollería) han sido importada a Francia en 1839 a la Boulangerie Viennoise, fundada por un Austríaco August Zang, sus piezas de bollería estaban hechas por obreros pasteleros venidos de Viena. Cuando Zang era estudiante cansado del pan sujeto al impuesto, se dedicó a la panadería y ha tenido la idea de fabricar en la capital francesa el pan de su país.⠀⠀⠀⠀⠀⠀⠀⠀⠀ —⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🌏PastryClub.com by Maria Selyanina⠀⠀⠀⠀⠀⠀⠀⠀⠀ www.pastryclub.com⠀⠀⠀⠀⠀⠀⠀⠀⠀ ☎️(+34) 931224646⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📲(+34) 683605864⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📍Barcelona - Spain⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📧 hola@pastryclub.com https://www.instagram.com/p/CDqhfqqHzIE/?igshid=gbk7fjfzvpri

[adriexnette]

some parisian things from a parisian who was just in paris for ml fic writers part 3

couples show a lot of PDA in Paris, it’s just a thing

there are less Starbucks than you think, Parisians prefer old fashioned cafes at the side of the road

the McDonald’s menu is INTENSE. they have something called McCafe that sells a bunch of french pastries

there is this under appreciated pastry called a viennoise au chocolat and it’s absolutely delicious. it’s basically bread with chocolate chips in it and it’s so good but no one ever talks about them

100g of chouquettes (about 11 sugar covered choux) are only about 3 euros, they are some of the cheapest pastries

a baguette is about 2 euros

half a baguette is 50 cents (don’t ask it’s weird)

students end school at different times every day.  they also start school at different times every day usually

after school sports are not really a thing, you end at around 5 or 6 anyways

after school people like to hang out at cafes for a little before doing homework

dinner usually starts at 7:00 or even 8:30

sometimes people have a snack at 11, we like to eat

the metro is actually super quick at times and is the most common form of transportation

metro stops are also reasonably clean and beautifully tiled

if there is a movie being promoted you’ll see it everywhere from busses, to taxis, to metro hallways, to big circular posters that turn in the streets

thrift shops are called antiques stores. that’s how bratty a parisian is

tight clothing is in style, nothing very loose

the roofs of paris are insanely fun to climb on and jump across even if you’re not a superhero. it’s very much a thing

there are parks in every part of paris, it’s a very popular place to spend your time. teens usually go there right after school and after hours like at midnight

VIENNOISES AU CHOCOLAT I BEG OF YOU SOMEONE MENTION IT IN A FIC THEY ARE SO GOOD I’M EATING ONE RIGHT NOW THAT I SAVED AND I’M IN LOVE

[partenaires-jaiunticket]

FESTIVAL INTERNATIONAL DE COLMAR

31ème édition du festival du 4 au 14 juillet à Colmar

Pour sa 31e édition, le Festival international de Musique de Colmar ne faillit pas à sa réputation : panorama complet de la musique depuis Bach jusqu’à la musique d’aujourd’hui, dans un répertoire et avec des artistes choisis en hommage à cette figure majeure de lu monde de la musique que nous célébrons cette année : Claudio Abbado !

Côté musique symphonique, l’Orchestre national philharmonique de Russie ouvre les festivités avec deux des plus beaux chefs-d’œuvre de Beethoven, dont le célèbre Concerto pour piano n°5, le fameux « Empereur », occasion d’entendre au clavier le brillant Alexandre Romanovsky (jeudi 4). Le lendemain, Vladimir Spivakov prête sa baguette au bouillonnant Rani Calderon, chef d’orchestre mais aussi compositeur – aux côtés de Mozart et Debussy, il nous propose en effet, en avant-première absolue, le Prélude à son opéra Notre Dame de Paris ! A ne manquer sous aucun prétexte (vendredi 5). Autre temps fort de l’orchestre cette saison, la venue de Gautier Capuçon, prodige du violoncelle que l’on ne présente plus ; ce samedi 6 juillet, c’est le génial Concerto pour violoncelle de Dvorak qu’il nous jouera, tandis que Vladimir Spivakov terminera le concert par l’une des plus belles symphonies de tout le répertoire : la Tragique de Tchaïkovski. Nous aurons aussi le plaisir de pouvoir entendre la grande violoniste Viktoria Mullova dans le Concerto pour violon n°1 de Chostakovitch, l’un des monuments de la musique du XXesiècle. Anniversaire Berlioz oblige, le compositeur français sera également à l’honneur le mercredi 10 juillet, avec l’altiste Svetlana Stepchenko dans Harold en Italie.

Côté musique de chambre, les amateurs seront cette saison encore à la fête avec quelques stars absolues comme Gautier Capuçon et Hélène Mercier dans Brahms et Dvorak (5 juillet, 18h15), son frère Renaud Capuçon avec le jeune prodige du piano dans Mozart et Beethoven (dimanche 7, 18h15). Viktoria Mullova et son fils Misha Mullov-Abbado (mercredi 10, 12h30), ou encore Grigori Sokolov, ce monstre sacré du piano toujours fidèle à Colmar (lundi 8, 21h)… A leurs côtés, quelques artistes et ensembles plus jeunes, comme le Quatuor Akilone (vendredi 5, 12h30) dans un superbe doublé Beethoven/Brahms, le Quatuor Strada (lundi 8, 18h15) pour une belle confrontation viennoise (Schubert/Brahms/Webern), ou encore le tout jeune Trio Cantor (samedi 13, 12h30)…

Le chant choral est, on le sait, l’une des grandes fiertés de la culture russe. Cette saison, le Grand Chœur Académique nous fera parcourir les plus belles pages de ce répertoire unique, avec trois concerts exceptionnels : avec le NPR les vendredi 12 à 21h dans Vivaldi et Mozart (le Requiem !) et le dimanche 14 à 17h dans un programme entièrement russe, et le samedi 13 à 18h15 dans un concert entièrement a capella !

Infos et réservations: https://bit.ly/2RrzjEU

[mcommemaureen]

Comfort Food du dimanche soir : Lobster Roll 🦞. Quand tu trouves au marché de #Talensac un demi-homard cuit pour 5€... avec du chou blanc, de la #Mayonnalg de @bord_a_bord, de la ciboulette de mon @pretapousser, le tout dans une petit baguette viennoise de @la.boulangere #lobsterroll #lobster #lobsters #homard #comfortfood #pretapousser #mayonnalg #seaweed #bordabord #algues #talensac #nantes #foodporn (à Nantes, France) https://www.instagram.com/mcommemaureen/p/Bv_fjwSpOEw/?utm_source=ig_tumblr_share&igshid=8l6qygt16oef

[tripstations]

A guide to patisseries in Paris

Paris is a magical metropolis identified for its trend and, in fact, meals…specifically, the town’s over abundance of patisseries and boulangeries averaging one ever 100 meters.  For these with a candy tooth and a love of carbs, listed below are a number of ideas and proposals on your enjoyment.

What’s the distinction between a patisserie and a boulangerie?

Step one in navigating Paris’ baked items is to grasp the distinction between a patisserie and boulangerie. A patisserie is the place for delectable candy pastries together with: croissants, eclairs, ache au chocolat, fruit tarts, apple turnovers, and caramels to call a number of. However, boulangeries are bakeries that will additionally promote pastries, nevertheless, they specialise in bread and baguettes.  Chances are you’ll even come upon a retailer referred to as “boulangerie-patisseries” which is an institution that may promote a number of each. Both means, your carb cravings are lined.

Parisian pastries 101

Initially often known as kipferl, croissants date again to the 13th century in Austria finally making its option to Paris in 1838 when an Austrian artillery officer named August Zang opened the primary “Boulangerie Viennoise” on 92 rue de Richelieu.  At the moment, Austrian desserts have been very fashionable and actually “Patisseries Viennoises” are nonetheless frequent in Paris as we speak. The French adopted the title croissant named after the crescent form of the pastry tweaking the recipe barely. Historically made with flour and butter, a few of the most scrumptious are baked with particular butter combined with crème fraîche, generally is utilized in most French pastries. Some say that is the rationale French pastries are the very best whereas others say it’s the water.

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