Pain Suisse Daniel Álvarez

Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are here to stay. 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. Unveil all the secrets of kneading, bulk fermentation, laminating, and proofing to create beautiful Viennoiseries with one of its most passionate experts!