PAIN SUISSE (VIENNOISERIE) | Denise Castagno |

Summary

This video script details the process of making Brioche dough and Pain Suisse. It begins with mixing flour, sugar, and yeast, then kneading the dough and refrigerating it overnight. The butter is prepared for lamination, followed by a series of rolling and folding techniques to create layers. The script also covers making a custard filling with egg yolks, sugar, and chocolate chips. After assembling the dough and filling, it highlights the final steps of cutting, baking, and finishing with an egg wash for a golden crust. The meticulous process promises a deliciously flaky and rich pastry.

Takeaways

• 😀 Start by preparing the Brioche dough, mixing flour, sugar, salt, fresh yeast, melted butter, and milk.
• 😀 Knead the dough for 10 minutes and then roll it out into a 20x35 cm rectangle.
• 😀 Cover the rolled dough with film and refrigerate overnight for optimal flavor development.
• 😀 Create a butter plate for lamination by wrapping butter between two sheets of parchment paper and refrigerating overnight.
• 😀 The next day, slightly soften the dough and wrap it around the chilled butter plate.
• 😀 Roll the dough to a length of 60 cm, regularly trimming the ends for a clean shape.
• 😀 Perform a double fold on the dough, then roll it out again and make a simple fold.
• 😀 Roll out half of the dough to a 25x40 cm rectangle and refrigerate for 40 minutes.
• 😀 Cut the other half into 3 mm strips, brush the dough with water, and apply the strips to adhere well.
• 😀 Prepare a custard by mixing egg yolks, sugar, and rice starch, then heating milk and combining until thickened.

Q & A

What are the main ingredients needed for the Brioche dough?

The main ingredients are flour, sugar, salt, fresh brewer's yeast, melted butter, and milk.

How long should the dough be kneaded?

The dough should be kneaded for 10 minutes.

What is the purpose of refrigerating the dough overnight?

Refrigerating the dough overnight allows it to ferment and develop flavor and texture.

How do you prepare the butter plate for lamination?

The butter is wrapped between two sheets of parchment paper and shaped into a 20x18 cm rectangle before refrigerating overnight.

What is the significance of the double fold and simple fold during lamination?

These folds help to create layers in the dough, which results in a flaky texture when baked.

How long should the rolled out dough be cooled in the refrigerator?

The rolled out dough should be cooled in the refrigerator for 40 minutes.

What ingredients are combined to prepare the custard?

The custard is made by combining egg yolks, vanilla, sugar, and rice starch.

What is the final step before baking the Pain Suisse?

The Pain Suisse is brushed with an egg wash made from cream and egg yolk before baking.

At what temperature and for how long should the Pain Suisse be baked?

The Pain Suisse should be baked at 160 °C for 30 minutes.

What should be done with the custard after it has thickened?

The thickened custard should be transferred to a baking sheet, covered, and allowed to cool before mixing in chocolate chips.