Pain Suisse


Jun 02, 2024

1 min read

Chocolate Butter
500 g Anchor Lamination Butter Sheet
65 g Cocoa Powder



Croissant Paste
500 g Bread Flour
500 g Plain Flour
100 g Sugar
20 g Salt
15 g Instant Dry Yeast Gold
500 g Anchor UHT Milk
80 g Anchor Unsalted Butter
500 g Chocolate Butter Sheet



Hazelnut Pralines
150 g Sugar
250 g Whole Hazelnut



 Crème Patissier
400 g Anchor UHT Milk
65 g Egg Yolks
90 g Sugar
35 g Cornflour
40 g Anchor Unsalted Butter
180 g Hazelnut Pralines
1 pinch Sea Salt



Chocolate Butter
  1. Cut butter sheet into cubes
  2. In a mixer, mix butter sheet cubes with cocoa powder until smooth and homogenous
  3. Transfer to a parchment paper and flatten it with a rolling pin, roll until butter is flat and smooth around the size of 23cm x 23cm or approx. 0.5cm thickness
  4. Refrigerate immediately 
Croissant Paste
  1. In a spiral mixer, add bread flour, plain flour, sugar, salt, yeast, mix at low speed for 30 seconds
  2. Add Anchor UHT Milk and Anchor Unsalted Butter, mix at slow speed for 4 minutes, then increase the speed and mix for 5-7 minutes or until the dough is developed but ensuring that the dough is not overworked
  3. Shape the dough into a neat rectangular shape and keep in the chiller overnight
  4. Prepare chocolate flavoured Anchor Lamination Butter Sheet for lamination, once  temperature is about 10-12°C, take out the dough from the chiller (dough temperature should be about 3°C) and wrap the chocolate butter in it
  5. Apply 1x double fold, then let it rest in the freezer for about 30 minutes.
  6. Apply 1x single fold and let rest in freezer for about 30 minutes
  7. Roll to 12mm, and rest in freezer for approx. 10 mins
  8. Cut approx. 1.5cm strips, lay laminated sides up onto the other half of the dough
  9. Roll out the laminated dough to 4mm thickness
  10. Cut the dough into 24cm(L) x 6cm(W) long rectangular pieces,
  11. Pipe hazelnut pastry cream and fold
  12. Proof at 28°C RH±80% for approx 90 minutes
  13. Bake at 160°C in convection oven for approx. 20 minutes
  14. Once baked, sprinkle caramel sugar powder on the pastry and flash in the oven for a further 5 mins to glaze


Hazelnut Pralines
  1. Make caramel and add in toasted hazelnuts
  2. Spread on silpat and once cool, grind finely on a thermomix


Crème Patissier
  1. In a sauce pan, boil the milk
  2. Meanwhile mix together egg yolks, sugar and cornflour, making sure no lumps
  3. Transfer the hot milk to the yolk mix, mix thoroughly and transfer back to the pot for further cooking, stirring continuously to prevent lumps
  4. Add in the hazelnut pralines and butter
  5. Mix them smoothly with a hand blender or in a food processor
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