Recipe Savoury Swiss Bun
To make this dish
Ingredient list
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Croissant dough1016 g plain flour (T55, approximately 11% protein)
1016 g strong flour (T45, approximately 14% protein)
37 g salt
243 g sugar
79 g fresh yeast
201 g Lescure Unsalted 250g butter Roll 82% fat
1048 g milk
1059 g Unsalted 1kg butter Sheet 84% fat
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Mornay sauce filling80 g Lescure Unsalted 250g butter Roll 82% fat
80 g plain flour (T55, approximately 11% protein)
797 g milk
1 g ground black pepper
2 g salt
80 g grated cheese
80 g egg yolk whisked
120 g traditional wholegrain mustard
120 g Dijon mustard
997 g cream cheese
200 g Smooked beef (Pastrami)
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Cream egg wash80 g egg yolk whisked
60 g milk
60 g Cream 35% Fat
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Savoury swiss bun finishing touches100 g Quinoa
100 g white sesame seeds
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk.
Combine the two types of flour, salt, sugar, butter cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
Knead on speed 2 for 8 minutes.Form into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight
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02
Mornay sauce filling
In a saucepan, prepare a light roux with the butter and flour.
Add the cold milk, salt and pepper. Bring to the boil. Add the grated Emmental, egg yolks, the two types of mustard and the room-temperature cream cheese.
Cut the slices of pastrami into squares measuring approximately 1 cm. Add to the cooked cream cheese Mornay sauce. Transfer to a container and cool down quickly.
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03
Cream egg wash
Combine all ingredients and set aside in the refrigerator.
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04
Savoury swiss bun finishing touches
Grind the quinoa in a food processor and sift to obtain a powder. Combine with the sesame seeds.
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05
Shaping
Enclose the butter sheet in the detrempe and perform 1 single turn. Top with 700 g of unturned rolled out dough on the dough parcel.
Perform 2 single turns, letting the dough rest in the refrigerator between turns.
Roll the dough out to a thickness of 3,5 cm. Brush with a little egg wash. Sprinkle with the seed mixture then turn the dough over with the seed-coated side facing down. Cut into 34 cm strips (vertically) then into 4 cm wide rectangles (horizontally) (approximately 70 g per strip).
Pipe out two 16 cm lines of filling (approximately 40 g) in the centre of each rectangle then close the bun by moistening the seal. Turn over onto a sheet of baking paper.
Let rise for 2 hours at 26°C (70% humidity). Let rest for 10 minutes at room temperature (20°C). Preheat the convection oven to 190°C and bake at 170°C for approximately 18 minutes.
Let cool.