Creativity in baked doughs: five pieces of viennoiserie with surprising shapes by Dimitri Fayard

A few months ago, the Chicago Chocolate Academy invited three of its chefs to participate in what they called “Creative Week.” The objective was none other than to experiment with creativity, imagine, play, and savor.

Dimitri Fayard, North America Lead Chef of the Chocolate Academy Centers, decided to have fun with baked doughs. The result, which we show in so good.. magazine 31, are pieces of viennoiserie that escape the conventional pattern to dress up in elegance and beauty, demonstrating the versatility of baked doughs.

Photos: Ivan Raga

Chocolate galette

Fayard created a brioche feuilletée using the latest innovation with Cacao Barry cocoa powder. ‘A galette that will focus on the beauty of layering, which could be seen from all angles.’

Discover techniques and the recipe in so good.. magazine 31

Chocolate croissant XL

An XL croissant straight and elongated like a finger so that it could be shared. The dough is topped with cut-out strips, imparting a layering effect, instead of the conventional width- wise rolling. These croissants are rolled depth-wise, giving them an elongated visual effect. 

‘My objective was to integrate the meticulous layering synonymous with the Pain Suisse technique into the visual presentation’.

Discover techniques and the recipe in so good.. magazine 31

Brownie feuilleté

A smooth, gooey brownie wrapped in a twisted crunchy brioche. ‘I wanted to create an ultra indulgent piece, and by wrapping the brownie with the brioche, we get multiple textures during degustation – the soft gooey brownie, the crispy outer layer of the brioche, and the liquid topping.’

Discover techniques and the recipe in so good.. magazine 31

Tube feuilleté

In this case, Fayard’s intention was to create a cake with a similar look and feel of a petit gâteau. ‘Filled and glazed, it is meant to be enjoyed fresh’

Discover techniques and the recipe in so good.. magazine 31

Square galette

A completely square galette made of brioche feuilletée. Here, the chef centered on the layers. ‘Indulgent, by wrapping the fondant with the brioche, we get multiple textures during degustation.’

Discover techniques and the recipe in so good.. magazine 31