Swiss grooved bread

Swiss grooved bread

Déborah Libs
Difficulty level icon
Expert
Completion time icon
1h30
13
Videos
The ultimate Swiss bread: croissant dough is cut into strips and placed on top to create a lovely, ultra-crisp stripe, with vanilla and chocolate flavors for the traditional version, and coconut rock for the more exotic version.
Swiss grooved bread
Total completion time
Completion time
1h30
Cooking time
30 minutes
Rest period
15h15
Techniques taught
  • Swiss bread assembly
  • Making croissant dough with visible flakes
  • Making a coconut rocher
  • Decorating a pastry
  • Making puff pastry strips
  • Using a brush to brush on
  • Making an egg-free cream
  • Garnishing a pastry
  • Baking a pastry in the oven
  • Making croissant dough
  • Piping without using a tip
  • Kneading a croissant dough with a mixer
  • Preparing a neutral syrup
  • Giving a double fold
  • Method for a single fold
  • Rolling out a leavened puff pastry
  • Cutting out a layered yeast-leavened dough
  • Preparing the tourage butter
  • Coating with syrup
  • Assembling a viennoiserie
  • Shaping a viennoiserie
  • Final Proof & Dough rising
  • Forming a glutinous network
  • Defining what the base temperature is
  • Diluting a cream
  • Pasteurizing a mixture
  • Scraping a vanilla bean

Check out the first segment of this course for free

Step 1: Kneading the croissant dough

Déborah Libs
Déborah Libs
Head Baker and Viennese Pastry World Champion
Head Baker and Viennese Pastry World Champion

Step 2: Coconut rock filling

Step 3: Vanilla cream

Step 4: Squaring the butter

Step 5: Turning: 1 double turn and 1 single turn

Step 6: Production of visible laminates (stripping)

Step 7: Relaxing the vanilla cream

Step 8: Rolling out and detailing the ribbed croissant dough

Step 9: Assembling and priming the vanilla Swiss loaves

Step 10: Assembling the coconut Swiss loaves and priming

Step 11: Neutral syrup

Step 12: Baking and finishing with syrup

Step 13: Final decoration

Déborah LibsDéborah Libs

Déborah Libs

Head Baker and Viennese Pastry World Champion
Déborah Libs is a bakery and pastry chef from Alsace, and World Champion Viennese Pastry Chef. Passionate about her native region, Déborah has been baking Alsatian specialities with her family since she was a child. Turning to bakery seemed an obvious choice. After taking a CAP in baking, followed by a CAP in pastry-making, Déborah completed her training with a master's degree. After several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion. Déborah then seized an opportunity to practice her passion in a French bakery in Chicago for 4 years with Pierre Zimmerman, two-time World Bakery Champion. She passed on her love for her region through traditional products from the other side of the Atlantic. At the same time, the Chef gives numerous demonstrations around the world, as she is keen to pass on her know-how. Back in France, Déborah's ambition is to open her own bakery in her own image: traditional products from her region, classic bakery products and original products from her creations, both technical and gourmet. For VoilaChef, Déborah invites you to join her in making 3 of her favorite products: a savory Alsatian kougelhopf, a gourmet two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of Swiss stripe bread.

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