Pain Suisse for sharing is caring 🍞🇨🇭🍫
Recipe:
Dough:
600g strong flour
65g of cane suggar
12g salt
7g dry yeasta
210g water
120g milk (both milk and water was cold)
60g butter (cold)
For Lamination:
330 butter ( 82% fat)
Pastry Cream:
500ml whole milk
6 egg yolks
100g sugar
40g cornstarch
30g butter
pinch of salt
vanila bean
chocolate chips
Instructions:
Combine all the dry ingredients in the ball, watch out that salt and yeast do not touch (honestly I see this being continuously repeated, but I think it's bulshit cuz you will mix it in a second). Add wet stuff except butter. Combine thoroughly, this took me some time as I don't have a dough mixer, but it is good training. After more or less well combined, add butter and work the dough till smooth. Brace yourself, because here you can lose your mind, as the thing seems it will never come together, but it will. When well combined and smooth, cover it with plastic wrap in a bowl, leave it on room temp for a while until it grows by 1.5 times, then move it to fridge for around 3 hours.
While this is in fridge, grab your butter, cut it up a bit and place in a parchment paper that is of square shape, with sides of around 20cm (8 inch), I kind of eyeballed it all, because you can adjust later the dough sheet. Hit it first with the rolling pin, work it a bit, then it will start loosening up and you will be able to shape it by squeezing it. Set it in the fridge.
Shape your dough ball into a rectangle that could envelop your butter sheet, so like 2 times the length more or less. put the butter in in the middle, and lock the butter with the dough on 2 sides. Adjust the dough with your fingers to close it well. Roll it slightly and cover with plastic and put in freezer for 20 minutes, then fridge for 1 hour to rest. This is something you have to do between all the folds so that the butter doesn't leak into the dough, you don't want that. For flaky and honeycomb interior, you need the dough and butter layers to be well separated, and that is done with chilling it all the time. Take it out and flour gently (you should gently flour always so that it doesn't stick to the work surface). Roll it out as long as it will allow you, moving perpendicularly to the seam that you've closed. Now you will do a book fold, bringing one end of the dough to cover 2/3, and bring the other end to touch, and now fold it in half. Again cover in plastic, roll it a bit and repeat chilling. Last fold is envelope fold, put one end to the third, and take the other end and cover it over that third. Stretch it as much as you can, cover and rest overnight.
In the morning, before shaping it, get a skillet full of boiling water and place it in the oven, this is to create humid environment for proofing. You will have to wait for the temperature to fall below 27 degrees Celsius, so that the butter doesn't melt.
Roll out the dough as much as you can, the width should be around 4 to 5 mm. Rest... as in the video, what can I tell you... Place them on a tray with parchment paper (you will bake them in this same tray) and cover with plastic wrap lightly so it doesn't have any resistance. Proof them for around 2.5 hrs, or until you see them wobbly, and spongy. Preheat the oven at 200 degrees Celsius for 20 min. Put the rolls. Reduce the heat to 180 after 10 min. Leave anther 10 min and rotate the baking tray. Take them out of the molds. For me they took around 30 minutes to reach this nice brown color. Leave to cool down on a rack and fill with cream and enjoy.
Cream
mix the yolks with a bit of ur suggar. heat the milk with rest of the sugar, vanilla, corn starch and a pinch of salt. Add the warm milk to the yolks, bit by bit, whisking vigorously so u don't get the scrambled eggs. return to the pot to heat up, whisking vigorously, until it starts to bubble. take off fire. add butter. cover with foil and refrigirate for couple of hours.
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