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Pain Suisse with Dark Chocolate Cream and Pecans
Bakkerij

Pain Suisse with Dark Chocolate Cream and Pecans

4 uVoor 8Nutri-Score D€€
van @larchitectepatissier6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • bread flourGranen500 g
  • water (cold)Dranken250 ml
  • whole milk (cold)Zuivel100 ml
  • caster sugarVoorraadkast60 g
  • fresh yeast (crumbled)Voorraadkast20 g
  • saltKruiden en specerijen10 g
  • unsalted butter (softened, for the dough)Zuivel250 g
  • butter (cold, flattened into a sheet for lamination)Zuivel250 g
  • dark chocolate (chopped)Voorraadkast200 g
  • double cream (hot)Zuivel200 ml
  • pecan nuts (roughly chopped)Noten en zaden120 g
  • egg (beaten, for egg wash)Zuivel1 stuk

per portie

Voedingswaarden

725kcal

Koolhydraten
60 g
Eiwitten
9 g
Vetten
50 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Deegroller
  • Bakplaat
  • Bakkwast
  • Steelpan
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Proof and bake

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