Recette Pains Suisses striés aux pépites de chocolat

Today I'm going to show you how to make beautiful Swiss breads with a croissant dough base and I'm going to show you the technique, my recipe and we're going to make it at home together. Before we start, there are a lot of Swiss breads recipes. Today we're going to make it with a croissant dough base but you can easily make it with a brioche dough base. You need brioche dough, and Swiss chocolate chip brioche. Today I'm going to show you how to make the strié version. Let's go! Today I'm going to show you how to make it in a well-dressed way. We even have the mixer ready, everything is at hand. We're going to start by putting the liquids in the bowl. We're going to make our croissant dough base. We're going to start by adding 130 grams of water, then 100 grams of milk. Adding the liquids first will allow the dough to mix better and faster. Then I'm going to add 10 grams of salt, 70 grams of sugar, 500 grams of T45 flour, a protein-rich flour, and 100 grams of softened butter. This will allow the dough to rise much easier than usual. If it's well-weighed you can add all of it. Then I'm going to add 20 grams of fresh yeast. You can skip the fresh yeast. If you only have dry yeast, you can add 10 grams of fresh yeast. I'm going to show you how to knead the dough for 4 minutes at low speed. I'm going to knead at low speed for 4 minutes. Then I'm going to knead at high speed for about 6 minutes. You can knead for 6 to 7 minutes depending on your mixer. After 6 minutes I'm going to flour the dough but not too much. If the dough is well-kneaded you should have a gluten network. The dough is a little less firm than usual. It's because of the flour, but don't worry. I'm going to give it strength. I'm going to make a rugby ball, as usual. I'm going to let it rest at room temperature for 30 minutes covered with cling film or parchment paper. Then I'm going to knead the dough for 30 minutes. After 30 minutes I'm going to sift some flour and I'm going to knead the dough. Grab a rolling pin and I'm going to knead the dough for about 8 millimeters. I'm going to use a standard size. I'm going to knead 24 by 30 millimeters. I have 30 millimeters in length and 23 millimeters in diameter. As usual I know that I'm going to need to knead 15 by 23 millimeters of butter. 15 by 23 millimeters is the size of my butter. Place the dough on a baking tray covered with cling film or parchment paper. Cover the dough and it's very important to stop the fermentation in the freezer at minus 15 degrees Celsius at home. This will allow me to stabilize the yeast and cool down the dough very quickly. This is a professional technique. Let the dough rest in the freezer for 30 minutes and then I'm going to put it in the fridge until tomorrow. In the meantime I'm going to prepare the butter. Let's see how to make the butter. Here I have the butter that weighs about a quarter of the weight of the dough. My dough weighs about 900 grams. I used 250 grams of butter. If you want to use store-bought butter you need to use butter with at least 82% fat, Isigny-Sainte-Mère, A.O.P. Poitou-Charente, it's written on the back. I used Tourage butter that you can find in professional supermarkets or you can order it directly from the internet. You can cut it and put it in the freezer. This one has been in the freezer for at least two or three months. I'm going to roll it into a rectangle of 23 cm by 15 cm. That way it's going to be exactly half the size of my dough. I'm going to use a rolling pin and I'm going to place it on a baking paper or on my sheets. I'm going to roll it and then I'm going to fold it. If you have a lot of small pieces that's not a problem. Once they are soft, place them in the middle and roll them. Then I'm going to close the baking paper and I'm going to roll it. I have 19 cm by 15 cm so I'm going to win a little bit. I'm going to tap the butter and then with the rolling pin I'm going to flatten it. This way I have a sheet of butter that weighs 250 grams and it's the right size. Then I'm going to place it in the fridge and I'm going to take it out only when I need it. Now I'm going to show you how it's going to work. Because of the strikes I'm going to roll the dough in the evening. I took it out of the fridge and my dough is perfect. It's twice the size of my butter. It has exactly the same texture and consistency. I'm going to place my butter in the middle and I'm going to touch it with my hand so I can take it out easily. Then I'm going to close it on the right side and on the left side. You can see the butter is going to integrate very easily. I'm going to fluff the dough and I'm going to flatten it. I'm going to press it gently and then I'm going to flatten it harder and harder. I'm going to place my 6 mm ruler on the sides and I'm going to set a size for all my 6 mm rolls. Don't hesitate to turn your dough. For my first roll the size of my dough is 65 cm and the width is 20 cm. As usual I'm going to set the dough in front of me. Make sure there is no flour in the bowl. Take a spray bottle and add a little bit of water to obtain a perfect strudel. Cut the left side like so. You can use it to make Viennese fermented dough. Cut the right side to obtain a perfect strudel. Then we're going to make a double fold like we did a few years ago. Mark the middle and join the doughs in the middle. This is a technique that will help you to shape your dough into a strudel. I like to use a rolling pin to optimize the shape. Add a little bit of water to make sure there is no flour in the bowl. Now we have a perfect double fold. Now we're going to repeat the same step but with a 6 mm ruler. We're going to start a second double fold. When the end is near place the ruler. There you go. Now I'm going to cut the left side and the right side. I'm going to mark the center. Don't forget to add a little bit of water to make sure the double fold is well sealed. I'm going to even it out. There you go. I made two double folds and my dough is ready for tonight. I'm going to flatten and even it out. I'm going to place it in the fridge for one hour at 4°C. I'm going to leave it at 4°C all night and tomorrow I'm going to prepare the custard and make the strié. It's going to be perfect. Let's go! Day 2, my dough hasn't moved. I don't know how I'm going to cut it again. I'm going to fold it to make it longer. The seam is on the right side. I'm going to make a size 32. If you make a mistake, don't worry, we'll do it again. The seam is on the bottom. I'm going to cut the strips and place them on the dough. Then I'm going to cut it to length. It's important to lower the strips once they're on the dough. It's a bit tricky and requires a bit of thinking. Make sure there's no flour on the dough. Add a bit of water. I'm going to use my ruler and cut the end which is a bit less regular. I'm going to cut strips about 0.5 cm wide. I'm going to place the strips on the dough. I can cut the left side as well. Now you can see the gaps between the layers. That's because of the fermentation during the night. If I had done it live, there wouldn't have been this effect. I'm going to give you a quick summary. The dough is going to stop at 22 cm. I'm going to make another line to make it exactly 22 cm. Press firmly and use a cutter. That's perfect. I'm going to add water to seal the strips. If you run out of strips, take your time and cut another one. I'm going to cut another one. This one is exactly 20 cm wide. The dough is perfectly cut. I'm going to let it rest in the fridge because it's very hot at home. I'm going to let it rest in the fridge for 15 minutes and in the meantime I'm going to make a pastry cream. You need 150 grams of milk and 30 grams of sugar. Add a pinch of sugar to prevent the milk from sticking to the bottom of the pan. Heat the milk and set aside 30 grams of sugar. In another bowl add 30 grams of egg yolks and 15 grams of eggs. I've beaten one egg and I'm going to use the other one a little bit later. Add 30 grams of sugar and 14 grams of cream powder. You can also use cornstarch but it doesn't matter, you can find it in any supermarket. Mix well. When the milk is boiling pour half of it into the mixture. Set aside the rest and turn down the heat. Heat the mixture and pour it into the pan. Be careful not to burn the pan. Turn the heat back on and mix for 2 to 3 minutes. When the cream is thick add 10 grams of butter after 3 minutes. Mix well. If you want you can add vanilla, rum, orange blossom, anything you like. When the cream is thick it's ready. It's important to let the cream cool down. Take some cling film and place it on a plate. Pour the cream directly onto the cling film in a thin layer. Spread it out and then close the bag and put it in the fridge. For example, on exam day you can put the cream in the freezer. The goal is to let the cream cool down as quickly as possible to avoid contamination. This way you can reduce the risk and you can put it in the fridge. When the cream is cold you can remove it and it doesn't stick to the cling film. When the cream is ready and the dough comes out of the fridge you don't have to think anymore and you press on the rolling pin to get a size of 20x50 cm. I'm going to show you how to do it. Flour your work surface and place the dough onto the work surface. First, gently press on the dough so everything is in place. Make sure the dough doesn't stick to the work surface. When you feel comfortable you can press harder. Keep in mind that the stripes are always in the same direction. If you need to, you can lift the dough and flour it. Let's check the size. I'm almost at 60 cm. It's not bad at all. I'm 60 cm tall and 24 cm wide. I'm going to fold it in half. You can see the stripes. I'm going to mark and then cut it in half. If you want to make a giant one, no problem. I'm going to place the stripes on one side of the other. It's not easy to film. Keep in mind that I'm going to wrap the stripes like this. I'm going to place the stripes and use a scraper to spread the pastry cream. Don't put too much cream only on the center with a spatula. Make sure to spread the cream all the way to the end because it's going to be a Swiss. It's the first time I'm doing this at home so I'm pretty happy. It worked well. Next, place the chocolate chips, pistachios, dark chocolate, white chocolate, whatever you want. It's up to you. Make sure to spread the cream all the way to the end. Use a finger or a brush to fold the pastry cream. I'm going to fold it in half. Add a little bit of water on the other side to seal it. Seal it well. This is our first pastry cream. Do the same for the other side. Seal it well and add a little bit of water. Seal it well. Now you can see the stripes in this direction. It worked well. Now I'm going to divide it and use a scale. It's up to you. You can make a giant one if you want. I'm going to divide it into four pieces. The first one is going to be generous. It's already a big portion. This one is 150 grams. I think you can make just five of these for a store-bought size. Everything is going well. Do the same for the other one. This recipe is for about ten Swiss breads. Leave it to rise for about an hour and a half in a preheated oven with hot water or in a warmer room. In an hour and a half bake it at 170°C. After an hour and a half preheat your oven at 170°C. It's better to bake at home when it's a little bit warmer than usual. I'm going to make a syrup for the after-baking. It's not a hard syrup. Add 40 grams of sugar and 20 grams of water. Then heat it up. As soon as it boils and the sugar is melted, stop heating. As you can see, it's risen well. The oven is preheated and the syrup is ready. Now bake it at 170°C for about 18 minutes. We're going to set a timer and follow the time-lapse. Make sure you don't add any yeast but only the syrup. Otherwise it's going to weaken the pastry. They look cute! Let's bake them. It's been 25 minutes and the crust is hard. Let's take them out and add the syrup and bake them for another 2 minutes. Add the syrup in the direction of the stripes so that it shines. When it's ready, bake them for another 1 minute to prevent them from sticking. Take the last ones out of the oven and wait for them to cool down before tasting. Be very careful when you take them out of the oven. It can happen very quickly. I'm going to show you a close-up. It smells so good! The chocolate! This cut hurts! Let's taste it. It's been a long time since I last ate it. It's delicious! I'm going to show you the small changes I made. It's beautiful, the only thing is that there's a cavity held by the puff pastry. To avoid that, I would have to add a cream with more almond powder to avoid this cavity. These are just small changes and it's the first time I'm making them in this format. It's very interesting. If you make this at home, you're going to love it! Thank you very much. I hope you enjoyed this video.