Pain suisse, the preparation
P.for the pasta: 375 g of Manitoba flour (+ the one for the worktop) – 40 g of sugar – 15 g of brewer's yeast – 2 tablespoons of milk – 4 eggs -200 g of butter – 1 untreated lemon – salt
To fill and glaze: 350 g of custard – 100 g of chocolate chips – 1 yolk – 2 tablespoons of fresh cream – 50 g of sugar
1) For the pasta, collect in the bowl of the mixer the flour and the crumbled yeast dissolved in warm milk with a pinch of sugar; add the eggs shelled and lightly beaten with the grated lemon zest, the remaining sugar and a pinch of salt.
2) Work a bit of the dough, then add the soft butter, a few pieces at a time, leaving the mixer running.
3) Transfer the dough on the floured work surface and form a ball; transfer it in a bowl, cover with a sheet of cling film and let it rise for 2-3 hours in a warm, but not too hot place, to prevent the butter contained in the dough from melting.
4) Roll out the dough on a sheet of lightly floured baking paper forming a rectangle of about 45×35 cm: transfer it on a plate leaving it on the paper, cover with a sheet of film e transferred in the fridge for 1 hour.
5) Stuffed the rectangle of dough by distributing the custard on the surface, leaving a couple of cm free on the long sides. Sprinkle with chocolate chips, then folded up the dough, bringing one long side over the other.
6) With a long sharp knife obtained 12 slices and fix them spaced on two plates lined with baking paper; brush them with the yolk diluted with the cream e cook in the oven at 180 degrees for about 20 minutes. 5 Prepare meanwhile, a glaze by dissolving 50 g of sugar in 50 ml of water in a saucepan; and brush the freshly baked desserts.