Pain Suisse

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

Recipe

Yeast dough

ingredients	preparation
670g Wheat flour type 750 670g Wheat flour type 550 26g salt 140g sugar 40g fresh yeast 70g milk powder 670g cold water 70g eggs 400g Laminating butter Q.S. Red food coloring	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.

ingredients

preparation

670g

Wheat flour type 750
670g

Wheat flour type 550
26g

salt
140g

sugar
40g

fresh yeast
70g

milk powder
670g

cold water
70g

eggs
400g

Laminating butter
Q.S.

Red food coloring

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	preparation
700g INSTANT PRODUCTS - CARMAVANIL - POUCH 10KG 600g DARK COUVERTURE - CRÉMANT RÂPÉ 51% - SHAVINGS - 3KG BOX	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	preparation
Q.S. WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG	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.

Pain Suisse

Recipe

Products

DARK COUVERTURE - CRÉMANT RÂPÉ 51% - SHAVINGS - 3KG BOX

INSTANT PRODUCTS - CARMAVANIL - POUCH 10KG

WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG

Yeast dough

Chocolate Carmavanil Filling

Decoration

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