Pain Suisse
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Good to go
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Timeless Classics
This festive Pain Suisse was created by CARMA® Ambassador Jérémy Ramsauer, who has been running Chocolaterie Ramsauer in Sierre for more than 15 years. Combining a buttery laminated dough with a rich chocolate filling, this seasonal take on the classic Pain Suisse highlights the warm winter flavours of CARMA® Carmavanil and CARMA® Caor cocoa paste. The result is a perfectly balanced chocolate viennoiserie with an indulgent texture, ideal for bakery displays, cafés, and festive pastry assortments
- Level:
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Difficult
- Makes:
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40
- Shelf life:
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1 day
Yeast dough
Ingredients: Yeast dough
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670 gWheat flour type 750
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670 gWheat flour type 550
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26 gSalt
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140 gSugar
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40 gFresh yeast
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70 gMilk powder
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670 gCold water
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70 gEggs
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400 gLaminating butter
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Q.S.Red food coloring
Preparation: Yeast dough
- Place all ingredients into the mixer, including the wheat flour type 750, wheat flour type 550, and cold water at 4 °C, then knead for 3 minutes on first speed and 9 minutes on second speed.
- Remove a portion of the dough and colour it red using Déco Relief Intense Rouge Père Noël.
- Allow the dough to rest for 20 minutes.
- Freeze for 3 hours, then store in the refrigerator for 24 hours.
- Enclose the laminating butter into the white dough block.
- Give the dough one double fold and one single fold.
- Rest the dough in the freezer for 1 hour.
- Place the red dough on top and roll out to a thickness of 8 mm.
- Cut into strips approximately 1 cm wide and arrange them on top of the dough.
- Chill the dough again for 1 hour.
- Sheet to 3.5 mm and cut into strips measuring 8 x 16 cm.
- Proof for 2 hours 30 minutes at 27 °C.
- Brush with egg wash and bake at 170 °C for 17–18 minutes.
Chocolate Carmavanil Filling
Ingredients: Chocolate Carmavanil Filling
Preparation: Chocolate Carmavanil Filling
- Disperse the CARMA® Carmavanil powder in water until fully homogenised.
- Allow the mixture to hydrate briefly, then blend together with the CARMA® Caor cocoa paste until smooth.
- Add the grated CARMA® Crémant pieces and fold in.
- Pierce the underside of the baked pains suisses and fill with approximately 80–90 g.
Decoration
Ingredients: Decoration
Preparation: Decoration
- Cut the acetate sheet into strips of approximately 2 × 10 cm.
- Pre-crystallise the CARMA® White Nuit Blanche 37% and spread a thin layer onto the acetate strips.
- Shape into a loop as desired and place on top of the Pain Suisse.
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