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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

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 the difficulty isn’t obvious at first glance.

This project allowed me 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

Antoine Gautron

Interlace

“I wanted to push lamination as far as possible, making it extremely fine and precise to elevate the traditional viennoiserie into a true design object.

Two croissant doughs — plain and Mayan Red cocoa — woven together and then molded into a structured dome, with a rich, indulgent ganache at the core.”

Plain and Mayan Red cacao croissant dough, filled with a Tuma Yellow 63% ganache. Crisp exterior, molten center — a balance between structure and indulgence.

Head Baker, The Peninsula London Hotel
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