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Sensory Pleated

- TREND 8 -
Sensory Pleated

Like pleated fabric, the dessert is built through textured layers.

 

Each stratum creates a new contrast — in volume, structure, the reverberation of light, and the sensation on the palate. A direct dialogue between textile language and culinary expression.

Geoffroy Terrasson

Layered Origami

“I wanted to revisit this pleated form because of its technical complexity.

The origami-like cuts required to create the precise striations are a real challenge, even if that difficulty is not obvious at first glance. This project allowed me to fully reconnect with creative experimentation.”

Structured croissant dough, filled with a Mayan Red 48% brownie, chosen for its power and long finish on the palate. Spelt, toasted cereals, praline, caramelised white chocolate crémeux, finished with a thin cacao nib tuile.

Tourier & Owner, Maison Terrasson, Lyon
Antoine Gautron

Interlace

“My objective with this viennoiserie was to start from a traditional technique — braiding — and highlight it through our craftsmanship.

By working the laminated dough in a way that plays with textures and colours, I aimed to create an inventive viennoiserie that is first discovered and appreciated visually, before revealing the aromatic complexity of Mayan Red cacao powder and Tuma Yellow 63% chocolate.”

A viennoiserie made from two croissant doughs — one plain and the other with Mayan Red cacao.
It features a ganache based on Tuma Yellow 63%, infused with Lapsang Souchong tea to bring a subtle smoky note.
At its core lies an insert of Mayan Red cacao chiffon sponge and caramelised pecan.

Head Baker, The Peninsula London Hotel