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Pain Suisse with Dark Chocolate Cream and Pecans
Panadería

Pain Suisse with Dark Chocolate Cream and Pecans

4 hPara 8Nutri-Score D€€
de @larchitectepatissier6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • bread flourCereales500 g
  • water (cold)Bebidas250 ml
  • whole milk (cold)Lácteos100 ml
  • caster sugarDespensa60 g
  • fresh yeast (crumbled)Despensa20 g
  • saltEspecias10 g
  • unsalted butter (softened, for the dough)Lácteos250 g
  • butter (cold, flattened into a sheet for lamination)Lácteos250 g
  • dark chocolate (chopped)Despensa200 g
  • double cream (hot)Lácteos200 ml
  • pecan nuts (roughly chopped)Frutos secos y semillas120 g
  • egg (beaten, for egg wash)Lácteos1 pieza

por ración

Nutrición

725kcal

Carbohidratos
60 g
Proteínas
9 g
Grasas
50 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Rodillo
  • Bandeja de horno
  • Pincel de cocina
  • Cazo
  • Varillas

paso a paso

Preparación

  1. Make the croissant dough

    • Mix the flour, water, milk, sugar, yeast and salt in a bowl.
    • Knead in the softened butter until the dough is smooth and elastic.
    • Cover and rest the dough in the fridge.
    Paso 1

  2. Laminate the dough

    • Roll the dough into a rectangle and enclose the cold butter sheet.
    • Fold and roll the dough several times to build the layers.
    • Chill between each fold.
    Paso 2

  3. Make the dark chocolate cream

    • Pour the hot cream over the chopped dark chocolate.
    • Whisk until smooth and glossy.
    • Let the cream cool and thicken.
    Paso 3

  4. Shape the pains suisses

    • Roll the laminated dough out and cut into rectangles.
    • Pipe the dark chocolate cream and scatter the pecan nuts over the dough.
    • Roll up and place on a baking tray.
    Paso 4

  5. Proof and bake

    • Brush the pains suisses with egg wash.
    • Proof until doubled in size.
    • Bake at 180 °C until golden brown.
    Paso 5
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