Pain Suisse is a French viennoiserie made by combining croissant dough with cream and chocolate.
This is a luxurious sweet bread that looks and tastes great, with chocolate and cream oozing out from between the crispy layers.
Generally, custard cream is used,
This time, I'll make it with creme d'amandes.
Crème d'Amande is
It is a cream made by mixing butter, sugar, almond flour, and eggs in a 1:1:1:1 ratio .
Compared to custard , it has the richness of butter and the aroma of almonds, resulting in a richer, more in-depth flavor .
It's more satisfying than a croissant and lighter than a Danish.
This "just right amount of luxury" is the charm of Pan Swiss.
Ingredients (folded dough)
・Strong flour…200g
・Sugar...15g
・Salt ... 3g
・Water…50ml
・Milk ... 60ml
・Dry yeast ... 3g
・Unsalted butter (for dough)... 10g
・Butter for folding... 100g (shape into 12cm cubes)
Ingredients (creme d'amandes)
・Unsalted butter... 40g (room temperature)
・Sugar... 40g
・Almond powder... 40g
・Eggs…40g
*It's easier to remember if you use a 1:1:1:1 ratio of butter, sugar, almond flour, and eggs.
How to make Pan Swiss
1. Make the dough (kneading ~ first rise)
Put 200g of bread flour, 15g of sugar, and 3g of salt into a food processor and mix lightly.
Add 50ml of water, 60ml of milk, and 3g of dry yeast and mix further.When the mixture starts to form granules, add 10g of unsalted butter.
Once combined, transfer to a bowl and knead until smooth.
Cover with plastic wrap and let rise until it doubles in size .
2. Shape the butter into 12cm cubes and chill.
Cut 100g of the butter to be folded into a 12cm square and chill thoroughly in the refrigerator.
This will make it easier to fold later and the layers will come out nicely.
3. Let the fermented dough rest in the refrigerator
Once the dough has finished the first rise, roll it out into a 20cm square and let it rest in the refrigerator for another hour .
This is an important step to ensure that the dough and butter are of the same consistency.
4. Wrap the butter in the dough
Place the chilled butter in the center and carefully wrap it around the dough, ensuring no air gets trapped inside.
Once wrapped, it will be a square measuring approximately 15cm on each side.
5. First fold (tri-fold)
Roll out the dough into a 15x40cm rectangle and fold it in thirds.
Wrap in plastic wrap and refrigerate for 15 minutes .
6. Second fold (tri-fold)
Rotate the dough 90 degrees, stretch it out in the same way, and fold it in thirds.
Let it rest in the refrigerator again.
7. Third stretching ~ Stripe formation
Remove the dough and roll it out again.
This is the process of creating the characteristic layers of Pan Swiss.
Cut the rolled out dough into thin strips 5mm wide from the right edge , and arrange the cut pieces on the left edge in order with the cut surface facing up, pressing them together .
Press lightly with a rolling pin and let rest in the refrigerator again.
This process creates "beautiful striped layers."
8. The reason for making it while chilled
Putting it in the refrigerator multiple times while folding
To keep the butter and dough at a manageable temperature and to allow the gluten to settle.
・Butter melts → The dough will sag and the layers will disappear
・Gluten becomes unstable → This causes shrinkage during baking.
Chilling is crucial to the final result.
9. Cut the fabric into 4cm width pieces.
Remove from the refrigerator and cut into 4cm wide strips, with the bottom side facing up .
Be careful not to mix it in the wrong direction, as this will result in the layers not coming out neatly.
10. Creme d'Amande & Chocolate Chip
Put the cut dough back in place and squeeze the crème d'amandes onto the surface.
Sprinkle plenty of chocolate chips on top.
This time, we used creme d'amandes instead of custard .
The richness of butter, the aroma of almonds, and the sweetness of chocolate come together.
The finished product will have a richer, more satisfying flavor.
11. Roll and close
Overlap the edges of the dough by 1cm and seal to form a tight shape.
12. Final fermentation (90-120 minutes)
Cover with a damp cloth to prevent it from drying out.
Let it ferment slowly for about 90 to 120 minutes .
It's ready when it has puffed up and layers start to appear.
13. Bake (190℃, 15 minutes)
Preheat the oven to 190°C .
Bake for 15 minutes .
Once baked, the outside is crispy and fragrant,
Inside, creme d'amandes and chocolate are mixed together.
It has a luxurious taste that is different from croissants.
summary
Pan Swiss made with custard is also delicious,
Making it with creme d'amandes adds the richness of butter, resulting in a much richer finish.
The crispy texture of the folded dough, the aroma of almonds, and the sweetness of chocolate all come together to create a truly rewarding bread that surpasses croissants.
It takes time and effort, but the joy when it's finished is all the greater.
Please take your time and savor the luxurious flavor of Pan Swiss.
