What is the Cafe Viennois
The Cafe Viennois is a coffee with whipped cream and cocoa powder, which is also knows as "Espresso con Panna" or "Espresso with cream". It is in the United kingdom and in France that the name, that comes from the Austrian city of Viena, got more popular as the Cafe Viennois.
In northern and central continental Europe, the term Wiener Melange refers to a different drink, the Melange is made with foamed milk and having no whipped cream on top.
Curiously in Vienna, an espresso con panna is properly called a Franziskaner, but ordering a Wiener Melange may sometimes yield the arrival of Espresso con panna even in Vienna.
The name Cafe Viennois is getting more popular worldwide, and as the tourism increases everywhere the term Viennois is more popular.
- whipped cream
- cocoa powder
How to make a Cafe Viennois
- Prepare two espressos (recommended 40 ml) in a cappuccino cup. Add sugar if desired.
- Cover with a generous layer of whipped cream.
- Sprinkle the cocoa.
Expected time to make it
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Serves one or two cups
What about the name Viennois
The Viennois is also getting more famous for the bread.
The Vienna bread is a special kind of bread that is created from a procedure created in Vienna, Austria, in the nineteenth century. The Vienna procedure utilized high processing of Hungarian grain, and oat press-yeast for leavening.
Curiously the Vienna bread comes from Vienna, but the Vienna coffee was just an adopted term by the British and the French.
In the nineteenth century, just because, bread was made distinctly from lager yeast and new batter instead of a sourdough starter. The primary known case of this was the sweet-aged Imperial "Kaiser-Semmel" move of the Vienna bread shop at the Paris International Exposition of 1867. These sweet-matured moves came up short on the corrosive sharpness normal of lactobacillus, and were said to be well known and popular.
Preceding this time, bread cooks had been utilizing old-mixture raises, and they had found that expanding the starter's rest interims between refreshment advanced more yeast development and less gas creation because of overpowering lactobacillus numbers. Sooner or later dough punchers started to include brewer's yeast, or lager yeast or barm, to the refreshments which created a more white, better tasting bread.
A lack of lager yeast for making sweet-matured breads created when brew brewers gradually changed from top-aging to base aging yeast, and accordingly the Vienna Process was created by 1846.In 1845 the Association of Vienna Bakers reported a challenge for the generation of a sweet-aging yeast and the prize was granted in 1850 to Adolf Ignaz Mautner of Markhof. The Paris Exposition credited the Vienna Bakery in 1867 as the first on the planet to utilize press-yeast.