Level: Scoolinary Team

Edgardo, thank you so much for sharing this result with us , what an incredible lamination! It’s great that you identified the challenge in cross lamination; it’s definitely one of the keys to achieving that professional finish and perfect texture.

I’d love to ask you: which aspects of the Croissants and Viennoiserie course do you feel helped you the most in refining your technique? Was there any particular tip or lesson that really clicked for you during the process?

Also, excellent pro tip about cooling on a wire rack , I completely agree, that little detail makes a huge difference in preserving the crispness.

Thanks again for inspiring us with your work , we’re looking forward to seeing more of your creations in the upcoming challenges! ❤️

Level: Scoolinar

Yomi!! El doradito de esos panes, se antojan!!

Level: Scoolinary Team

👏Another stunning entry, Chef Edgardo! 👏 Your Pain Suisse has incredibly fine lamination—each fold is clean, consistent, and the layering is almost hypnotic. The golden bake and glossy finish are beautifully executed, and the visible filling adds warmth and appetite appeal 🍊🍫
Compared to Chef Bachour’s version, yours shows slightly tighter spacing in the lamination, giving it a more structured look. That bold visibility of the crème pâtissière makes it feel even more indulgent 😍
What’s the one element you focus on most when shaping viennoiserie—precision or speed?