Pain Suisse

Daniel Álvarez is the dough whisperer. His bread and viennoiserie recipes are fascinating for their intuitive and simple approach.

Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are revolutionary.

In this recipe, Chef Dani gives you a flaky, creamy, buttery option that shows how, with a few tweaks, you can transform croissant dough into an even more wonderful and sophisticated breakfast or afternoon snack.

This is a golden opportunity to learn the best tricks from one of the best pastry chefs in the field and discover why his Viennoiseries, as he likes to say, “move (doughs) and masses” alike.

Unveil all the secrets of kneading, bulk fermentation, laminating, and proofing to create beautiful Viennoiseries with one of its most passionate and generous experts. Enroll now!