I honestly have no idea why pain Suisse aren’t sold next to croissants in every bakery, café or supermarket. Unlike a pain au chocolate, where you only really get a few good bites of chocolate and then a lot of dry pastry, the pain suisse has chocolate and a layer of soft vanilla crème pat in every bite.
Top tips for laminated pastry:
.Keep your dough as cold as possible
.Use the highest fat butter you can find 82-84% (this gives better flavour and texture)
.When laminating, butter should be easily pliable but not spreadable.
Keep reading with a 7-day free trial
Subscribe to Gluten morning to keep reading this post and get 7 days of free access to the full post archives.