Brian Boclet: “Viennoiserie has been underestimated for a long time”

The international Baking consultant Brian Boclet has launched an online platform for international trainers called ‘Elite Bakers’. The aim is to bring together highly qualified boulangers (MOF, authors of specialist books, MOF runners-up, and other internationally recognized professionals) and provide them with a safe space from which to offer their masterclasses around the world.

At so good.. magazine 34, we spoke with him to explain his vision of creative viennoiserie, why it’s gaining so much popularity lately, and the challenges of harmonizing aesthetics with satisfying taste.

Discover so good.. magazine 34

What about viennoiserie? Have we all gone crazy for this specialty?

There is a real trend in viennoiserie, whether it’s the great classics or creative and prestigious viennoiserie. Bread and pastry chefs, and sometimes even cooks, are attracted by the technical complexity of viennoiserie, which, in my opinion, has been underestimated for a long time. It’s a new way of expressing creativity. Hotels, palaces, restaurants, everyone is getting involved. It’s a great opportunity for boulangers to showcase our savoir-faire.

What are the keys to mastering the art of laminated dough and being able to successfully create any format?

Unfortunately, there is no miracle solution, just a lot of practice, trial and error, and repetition. You improve by making mistakes, and by trying, you open or close doors to new techniques. And repetition leads to mastery.

Is it easy to combine the aesthetics of a beautiful presentation with the search for maximum taste
pleasure?

No, it’s not easy. A technically elaborate viennoiserie pastry or product often creates new problems, whether in terms of baking, texture, fillings, etc. I think that the fillings should be held to the same high standards as the highly visual technical skill required to make viennoiserie.

Discover the full interview and these creations by Brian Boclet in so good.. magazine 34