@halicopteraway: Cross-laminated pain suisse! I found these way more complicated than regular croissants but maybe cross lamination will get easier with practice 🙃 Instructions 1. make your favorite croissant dough. I use the recipe by Claire Saffitz (tips in this video @Hali) 2. make pastry cream (technique in this video @Hali) 3. roll dough in 8x12 in rectangle. Cut in half so you have an 8x6 in rectangle 4. roll one half into an 8x18 in rectangle. Cut the second half into strips 1/4in wide 5. Stick the strips on top of the rectangle, laminated side facing up. Roll into a 17x12in rectangle and trim off the ends 6. Cover with plastic wrap and flip so the laminated side is facing down 7. Spread the cooled cream and chocolate in the middle and fold the dough over. Chill until firm 8. Cut into 1.5in wide pastries and proof for 2-3 hours 9. Brush with egg wash and bake for 30 min at 375 Pastry cream /filling ingredients 3 egg yolks 60g sugar 15g corn starch 290g milk 1 vanilla bean Pinch of salt 100g dark chocolate chips Learnings / things I’d do differently 1. Use a sharper knife to cut the strips 2. Chill until dough is firm to make easier to cut #pastrytok #painsuisse #handlamination

Hali

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Region: MX

Tuesday 26 December 2023 22:04:43 GMT