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Striped swiss custard pastry (Pain suisse)
The ultimate Pain suisse : a croissant dough cut into strips that are placed on top to create a lovely, ultra-crispy stripe pattern, vanilla and chocolate flavored for the traditional version, and an inspired coconut pyramid flavor the more exotic version.
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Kneading the croissant dough
Techniques covered
- Forming a glutinous network
- Defining the base temperature
- Kneading croissant dough with a mixer
- Making croissant dough
- Preparing a coconut rocher mix
- Making an egg-free cream
- Pasteurizing a mixture
- Scraping a vanilla pod
- Shaping butter prior to the layering process
- Making a double fold
- Making a single fold
- Making puff pastry strips
- Make croissant dough with visible layers
- Thinning a cream
- Cutting puff pastry
- Rolling out puff pastry
- Piping without using a tip
- Monter un pain suisse
- Shaping Viennese pastries
- Final proof & dough rising
- Assembling a Viennese pastry
- Garnishing a viennoiserie
- Making a neutral syrup
- Coating with syrup
- Using a brush
- Baking a Viennese pastry
- Decorating a viennoiserie
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