Cream Viennese. The name already suggests its origin: Vienna. But its popularity and distribution are linked to French patisserie.
It seems that its ancestor is the Kipferl, a crescent-shaped brioche typical of Austrian tradition. Its evolution took place in a pastry shop in Paris, where, along with other Viennese specialties, it contributed to its widespread appeal. The Viennese brioche is distinguished by its soft texture and sweet flavor, a result of using more butter than the original Kipferl.
The recipe I propose is easy to execute: with small precautions, you will get a delightful brioche to fill according to your preferences. On this occasion, I filled the Viennese with custard and candied cherries, giving it an aromatic and complete taste.
I generally use little sugar because the combination of ingredients should create a proper balance to enhance the encounter of raw materials and create a pleasant sensation, recognizing the various nuances of the ingredients used.
And for your breakfast, I recommend looking at the recipes listed below.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
A sweet combination of flour, eggs, butter, and sugar…
- 4 cups cups all-purpose flour
- 1/2 cup cups sugar
- 7 tbsps tbsps butter
- 2 eggs
- 1 packet packet compressed yeast
- 2/3 cup cups milk
- lemon zest (1 lemon + 1 tablespoon of orange paste or grated zest)
- 1 tbsp tbsp cornstarch
- as needed egg yolk (for the surface)
- as needed milk
- 1 tsp tsp salt (light)
- 10 oz oz custard
- cherries with syrup
Tools
A mixing bowl, a baking tray for proofing and baking, a brush for the surface.
- Bowls
- Baking Trays
- Brushes
- Piping Bags
Steps
Mix, knead, shape, bake!
First, mix 100 ml of milk with the cornstarch and set aside until use. It is called milk roux, a mixture that gives a soft texture to these doughs.
Beat the eggs with the sugar until frothy. Pour in the 75 ml of warm milk with the dissolved yeast, the milk roux, and the butter with the orange zest. Work the mixture very well with whisks.
Then add the flour mixed with salt and knead well. Place in a bowl and cover to rise. I recommend preparing the first dough in the evening and the next morning, shaping and second rising. If you’re in a hurry, two hours of rising and then…
Cut into pieces of about eighty grams each.
Shape into elongated forms as shown in the photo and let rise until doubled.
Brush the surface with beaten milk and egg yolk and bake at 350°F for about twenty minutes, constantly checking the baking, as each oven has its own characteristics.
Fill when cold with custard or your favorite cream.
This combination is spectacular!
In Italy, it is simply called Viennese, filled in various ways depending on local tradition and regions. The most common is custard, but it can also be found with diplomatic cream, simple whipped cream, fresh fruit, fruit jams, or chocolate cream, offering complete and new flavors for each pastry tradition.
