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The art of viennoiseries

The secrets and tips you must know

Evolving creations

There are some things that will never go out of fashion, like those good and familiar flavors that remind us of our tradition. Today though, pastry professionals are increasingly asked to include new preparations in their offer, especially when it comes to viennoiseries. The classics are essential, but new forms and new fillings are popping up.

This is why our ambassadors and experts in viennoiseries Francesco Maggio, Luca Salvatori and Davide Lista, are here to show you techniques and tips to optimize the production in your laboratory, obtaining the perfect mix between classic and innovative preparations without making any waste.

The rules of modern viennoiserie

Let's start from some easy tricks you can immediately apply if you are trying to renew your offer: 

  • Optimize your production time: special creations definitely require more time, you can try to limit the production to once a week. Sell them as week or weekend specialities, fot your clients to share them or to enjoy on their own. 
  • Follow the seasons: make them extra special using seasonal ingredients and elevate them with thematized decorations
  • Make them the "signature" of your pastry shop: your creations represent you and are the first reason why your customers choose you and will continue choosing you. Your touch is unique and inimitable, and that’s what makes you recognizable. 

How to get the perfect balance

There are two measures to keep in mind for balanced and really irresistible preparations: the weight of the dough and that of the filling.
The preparations with cooked insert are characterized by a greater weight, for this reason we recommend you selling them as a pastry to share, perfect to be enjoyed together. 

For a perfect balance on the palate we recommend you to keep a maximum weight of dough between 50 and 60 gr, and a filling of about 20/25 gr, so as to obtain a final product weighing a total of 70/80 gr.

Butter, eggs and sugar: how they make the difference

You know, there are 3 elements that can confirm or reverse the result of a viennoiserie products: butter, eggs and sugar
By changing the amount of one of these ingredients inside the dough, you can get 3 different preparations, each characterized by a different alveolation.
Do you know the difference? 

The french croissant

Without eggs and with little sugar: it is the preparation that is mostly easily matched to salty ingredients. Very accentuated alveolation and super buttery flavor.

Make it with Dolce Forno Maestro.

The Italian croissant

With eggs and with more sugar than the croissant, it is made with the classic folding 3 folds to 3, and characterized by a more closed alveolation.

Make it with Dolce Forno.

The Soft bun

The only not-puff preparation. It is recognized by a soft and super soft dough, just like this one.
It's the ideal dough for playing with shapes. 

Perfect with Dolce Forno.

Our production tips

  • The perfect dough: for spectacular results, we recommend kneading the day before, make a slight resting and block the leavening by putting the dough in the blast chiller at a positive temperature. This process will allow you to work the next day with a cold and stable dough, ready for the folding and leavening.
  • The right mix: try experimenting with the combination of pleats, butter and temperature to achieve a different development in your viennoiserie products. 
  • The fat component: use butter or vegetable fats in a percentage between 20% and 30% of the dough. The closer you get to the maximum percentage of fat component of the dough, the greater the importance of a cooler temperature during the processing of the dough: we recommend that you work the dough at an ambient temperature not exceeding 26 ºC. 
  • The humidity in the leavening cell: keep it between 70% and 80%. If you do not have a leavening cell, keep the dough covered with cellophane. 

Let the experts speak

Davide Lista

"To facilitate and maximize lab production and storage, I recommend you produce your viennoiserie products twice a week."

Luca Salvatori

"For great results, it is better to work at lower and constant temperatures, in order to allow a better stratification of the final product."

Francesco Maggio

"Always remember to work making clean forms of raw dough, so as to avoid the excessive production of dough scraps."

It's your turn

All clear? These were all our tips on producing modern viennoiseries. Now it’s up to you to put them into practice. 
Follow us on Instagram and tag us in your creations, we can’t wait to see them.