Pain Suisse Rouge
Advanced level
A reinterpretation by pastry chef Filippo Falciola, where the classic Pain Suisse takes on a vibrant red twist. Fruttidor Frutti Rossi brings an intense, juicy core that blends with the creaminess of the filling and the precise layering of the leavened dough, creating a result rich in contrasts and strong visual appeal.
Vegan croissant |
1.500g |
Water |
600g |
Yeast |
40g |
Butter 82% |
50g |
Butter |
525g |
Red dye |
qb |
Irca Genoise Choc |
1000g |
Levosucrol |
100g |
Whole eggs |
1300g |
Pralin Delicrisp Noir |
qb |
Fruttidor Frutti Rossi |
qb |
Base dough
Ingredients
Preparation
- Knead all the ingredients together until obtaining a structured and well-formed dough.
- Let it rest for about 10/15 minutes, roll out to about 2cm thick and cool well, let it rest for about 60/90 minutes.
- Proceed with book fold and a 4-fold and a 3-fold, let it rest for another 90 minutes.
Red dough
Ingredients
Preparation
- Dissolve the dye well in the water.
- Knead all the ingredients together until you obtain a structured and smooth dough.
- Let it rest in the refrigerator.
Cocoa biscuits
Ingredients
Preparation
- Whisk in a planetary mixer for 8/10 minutes.
- Roll out in a tray and bake at 200°C for about 6/7 minutes with the valve closed.
- Cool down quickly.
Final composition
Ingredients
Preparation
- Take the puff pastry and moisten the surface with a brush and some water.
- Attach the colored dough rolled out to the same size.
- Let the two doughs rest together for about 30 minutes.
- Cut strips about 0.5 cm from the puff pastry and glue them flat on the surface until completely covered.
- Let it rest for another 15/20 minutes.
- Roll out the dough to 4mm thick and cut out rectangles of 25x5cm.
- In a frame, place a layer of biscuit, slightly heat the Pralin delicrisp noir and spread it thinly on the biscuit, cool.
- Spread a layer of Fruttidor Frutti Rossi and close with a second sheet of biscuit.
Discover Pain Suisse Rouge
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
