Pain Suisse

Unveil all the secrets of kneading, bulk fermentation, laminating, and proofing to make Chef Daniel Álvarez’s impeccable pain suisse.

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

In this recipe, he 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.

Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pain suisse is revolutionary.

Enroll today to start making the perfect pain suisse!