Swiss striated brioche made of
– croissant dough,
– pastry cream,
– chocolate chips.
Materials used
– Angled spatula
– Brush
– Micro perforated baking mat
Ingredients
The croissant dough
✔300g flour
✔45g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter
The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Vanilla liquid
The syrup
✔30g water
✔30g sugar
The recipe
The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter
In the bowl of the food processor, add the flour, sugar, salt, yeast and milk, then the butter. Knead the dough for about ten minutes. Form a ball, wrap it in plastic wrap and leave to rise for 45 minutes at room temperature.
Deaerate the dough and flatten it with your hands to form a rectangle. Place the rectangle in the fridge to firm up.
Soften the 150g of butter and form a rectangle (1/2 the size of the dough) by placing it inside a piece of greaseproof paper to form a perfect square.
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover the two ends of the dough without overlapping. Cover with plastic wrap and chill for at least 30 minutes.
Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in a cool place, covered with film. The next day, cut the dough in half.
Roll out the first pastry to a length of 30cm and freeze, wrapped in film, for 15 minutes. With a sharp knife, cut 3mm strips by 30cm long. Roll out the second pastry very thinly and brush lightly with water. Trim the edges if necessary to make a nice rectangle. Place the puff pastry strips face up on top.
Leave to rest again, filmed, for a few minutes in the freezer for the dough to firm up.
Roll out the dough a little to make it longer. Trim the edges if necessary to make a nice rectangle. Turn the dough out onto a piece of greaseproof paper. Set aside for a few minutes in the freezer, covered with film.
The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces. Blend. Strain and leave to cool in a cool place.
Spread the custard on the pastry rectangle. Sprinkle chocolate chips evenly over the surface.
Fold one side (1/4) towards the middle and then the other side.
Place back in the freezer for a few minutes and turn the dough over. Cut out every 3 to 4 centimetres and place on a baking tray covered with baking paper.
Leave to rise for 1h30 to 2 hours at room temperature (e.g. with the oven closed and turned off). Place in a cool place for 10 minutes to firm up a little and brush with egg yolk.
Bake at 170°C for 30 minutes.
The syrup
✔30g water
✔30g sugar
Heat the sugar and water to boiling in a saucepan. Apply hot to the Swiss breads as soon as they come out of the oven with a brush. Leave to cool on a wire rack.
