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Pain Suisse with Dark Chocolate Cream and Pecans
Bakery

Pain Suisse with Dark Chocolate Cream and Pecans

4 hServes 8Nutri-Score D€€
from @larchitectepatissier6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • water (cold)Beverages250 ml
  • whole milk (cold)Dairy100 ml
  • caster sugarPantry60 g
  • fresh yeast (crumbled)Pantry20 g
  • saltSpices10 g
  • unsalted butter (softened, for the dough)Dairy250 g
  • butter (cold, flattened into a sheet for lamination)Dairy250 g
  • dark chocolate (chopped)Pantry200 g
  • double cream (hot)Dairy200 ml
  • pecan nuts (roughly chopped)Nuts & seeds120 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

725kcal

Carbs
60 g
Proteins
9 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Baking tray
  • Pastry brush
  • Saucepan
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Proof and bake

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