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finum-viennoserie-painsuiss2-molino-merano

PAIN SUISSE WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/pain-suisse-with-finum
Total time
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23 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
23 Hours
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Ingredients

For 25 pcs

1000 g Gran Lievitati - soft wheat flour type 0
40 g FINUM - ACTIVE LIEVITO MADRE
300 g egg 4 °C
250 g milck 4°C
200 g sugar
20 g salt
150 g soft butter
50 g water

Preparation

KNEADING TIME Start by kneading flour, eggs, milk, Finum, and half of the sugar on low speed for 5 minutes. Once the dough starts to come together, add the remaining sugar and salt. Continue kneading on medium speed for another 4 minutes until the dough is fully developed. Add the flavorings (e.g., lemon or orange zest) and the chopped butter. Continue kneading on low speed for another 5 minutes until the dough is smooth and elastic.

DOUGH TEMPERATURE 28 °C. (82 °F).

DOUGH RESTING Shape the dough into a ball and let it rest at room temperature (25v°C / 77 °F) for 30 minutes. Then, transfer the dough to the refrigerator at 3 °C (37 °F) for 15-17 hours.

SHAPING AND LAMINATION Roll out the dough and encase 600g of soft butter. Perform a 4-fold, then a 3-fold, keeping the dough height at 7 mm during the folds. Let the dough rest, covered with a plastic cloth, for 30 minutes at -20°C (-4 °F). Divide the dough into two parts. Cut small strips of dough 15 mm wide and place them on top of the other half of the dough. Roll out the dough to a thickness of 3.5 mm and cut out a rectangle measuring 23 x 7 cm (for a total of 80 g). Spread the pastry cream and chocolate chips in the center of the rectangle, on the side without the strips. Fold the two ends over the cream, slightly overlapping them.

LEAVENING Let the croissants rise in the proofing chamber at 28 °C (82 °F) for 5 hours, until the volume triples. 

BAKING
  • Convection oven: Bake at 160 °C (320 °F) for 20 minutes, valve closed, no steam, with the fan at medium speed.
  • Static oven: Bake at 180 °C (356 °F) for 20 minutes, valve closed, no steam, with 80% top heat and 80% bottom heat.


Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.