Creative avant-garde in the oven: Six examples of signature viennoiserie

Today, bakeries are triumphing all over the world thanks to what are known as laminated doughs and their artistic and whimsical shapes. The aroma of the oven and butter already seduced everyone 20 or 30 years ago, but now, viennoiserie also enchants with its presentation.

 Croissants can be cubes or spheres, and can be transformed into acorns, madeleines, or any flower one can imagine. And if their irresistible aroma and tempting shapes still don’t convince you, the filling surely will, because this postmodern viennoiserie can also be filled, as if it were an entremets.

To continue exploring the field of creative viennoiserie, in so good.. magazine 34 we invited six true specialists, but also laminated dough enthusiasts, to imagine formats and flavors that elevate viennoiserie to another level. This is the result!

Discover so good.. magazine 34

Zhou Xiahou (China). That fascinating golden color

Zhou Xiahou is a renowned specialist in creative viennoiserie. The secret is none other than strict control of every detail of the production process, such as the temperature of the workplace, the melting point of the fats, the adjusted size of the dough used, and scrupulous respect for fermentation times.

In so good.. magazine 34, he shows us spectacular pieces, like this acorn, stuffed and dressed with “this golden or burnt-brown color produced by the Maillard reaction that acts like a key implanted in the human appetite gene—transmitting the aroma of butter, the crunchiness of the dough, and even the warmth of the oven.”

Discover the recipes of Lemon, Chestnut, and Acorn in so good.. magazine 34

Antonio Bachour (US). 360º experience

For this challenge, the versatile Antonio Bachour doesn’t limit himself to changing the format or the flavors, but rather plays with both. The chef stretches or folds the versatile croissant dough to create surprising shapes like this elegant royal crown, which also graces the cover of the issue. He invites us to enjoy a “360° experience of crunch, cream, and chocolate in every bite. This shape turns the croissant into a centerpiece—more than a pastry, it’s a statement.”

“I chose the crown shape to symbolize elegance, celebration, and uniqueness. Unlike the traditional croissant shape, this shape allows for more surface area for caramelization and toffee glaze, and the central cavity is ideal for holding fillings like toffee cream and crémeux.”

Discover the recipes of The Crown, Tiramisù, and Crème Brûlée NY Roll in so good.. magazine 34

Brian Boclet (France). Signature lamination

Brian Boclet, who has launched an online platform for international trainers called ‘Elite Bakers,’ argues that it’s important to showcase the great work behind signature viennoiserie, which has been underestimated for a long time, and that “it’s a great opportunity for bakers to showcase our savoir-faire.”

The French chef demonstrates that beautiful presentation and maximum gustatory pleasure are possible with creations like these Dôme chocolate griottes. “It’s one of my signature viennoiseries. I was inspired by origami techniques to shape it. It’s a completely new concept that I presented at the end of the MOF 2023.”

Discover the recipes of Dôme chocolat griottes, Couronne gourmande, and Finger croque forestier with truffle cream in so good.. magazine 34

Camila García Elizalde (Chile). Danish pastries

The Chilean chef shows us what are known as Danish pastries in so good.. magazine 34: croissant dough “tarts” that are filled and decorated like petits gâteaux. A unique, attractive, and versatile offering, as dozens of flavors can be obtained from the same format, allowing for optimized production. Furthermore, the fact that you can see what they contain in a more “naked” way makes them much more attractive and marketable.

Camila García Elizalde presents two preparation methods. In this Black Forest, she uses flat squares or disks of laminated croissant dough with weight in the center to control rise.

Discover the recipes of Tropical, Pumpkin and chesese, and Black Forest in so good.. magazine 34

Adrián Ruiz (Spain). Magically

Adrián Ruiz, the professor at the Barcelona Guild Pastry School (EPGB) takes on the challenge, creating a line of loaf cakes made with croissant dough.

“The idea came from a collection I made at Christmas using the same croissant dough but forming three crowns, one for each of the Three Wise Men. With a dough like this, it is possible to make an endless variety of shapes. In this case, I wanted to reproduce a very traditional bakery shape, like a loaf cake, working with both classic and cocoa croissant dough, separately and together. For the flavors, I had the help of Saray Ruiz, the school’s director. The premise is to achieve flavors that objectively make “the product taste good. Coconut for the basic loaf cake, popcorn and peanut for the bi-color one (Saray’s favorite flavors), and chocolatey bean-to-bar (one of our school’s main activities) for the cocoa dough”.

Discover the recipes of Popcorn loaf cake, Coconut loaf cake, and Bean to bar loaf cake in so good.. magazine 34

Attila Meinhart (Hungary). Viennoiserie with rest

The Hungarian pastry chef has been developing a special formula for his laminated doughs for years, using sourdough for a deeper flavor and better shelf life. He calls it hybrid dough and plays with it in the same creative spirit as the rest of his cakes and creations. The croissant and pain au chocolat, presented using the vertical lamination technique (cross lamination), are his customers’ favorite creations, but the other more seasonal items, where Attila Meinhart lets his imagination run wild, are no less interesting, such as this laminated dough Madeleine.

“It is amazing how croissant dough can be shaped, even though it is such a delicate process. This Madeleine is meant to express uniqueness. Hybrid dough requires a great deal of care—since it contains sourdough, it is more sensitive and needs extra attention”.

Discover the recipes of Madeleine, Beigli, and Pain au chocolat in so good.. magazine 34