Swiss Stripe Roll

Swiss Stripe Roll

Déborah Libs
Difficulty level icon
Expert
Completion time icon
1h30
13
Videos
The ultimate Swiss bread: a croissant dough cut into strips that are placed on top to create a lovely, ultra-crispy stripe pattern, vanilla and chocolate flavored for the traditional version, and an inspired coconut pyramid flavor the more exotic version.
Swiss Stripe Roll
Total completion time
Completion time
1h30
Cooking time
30 minutes
Rest period
15h15
Techniques taught
  • Making croissant dough
  • Making croissant dough with visible flakes
  • Making an egg-free cream
  • Giving a single fold
  • Giving a double fold
  • Making a neutral syrup
  • Preparing a coconut rocher mix
  • Final proof & dough rising
  • Assembling a Viennese pastry
  • Piping without using a tip
  • Making puff pastry strips
  • Kneading croissant dough with a mixer
  • Pasteurizing a mixture
  • Forming a glutinous network
  • Swiss bread assembly
  • Shaping butter prior to the layering process
  • Scraping a vanilla pod
  • Garnishing a viennoiserie
  • Shaping Viennese pastries
  • Cutting out a layered yeast-leavened dough
  • Thinning a cream
  • Defining the base temperature
  • Decorating a viennoiserie
  • Baking a Viennese pastry
  • Coating with syrup
  • Using a brush
  • Rolling out a leavened puff pastry

Check out the first segment of this course for free

Step 1: Kneading the croissant dough

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

Étape 2 : Coconut pyramid filling

Étape 3 : Vanilla-flavored cream

Étape 4 : Preparing the tourage butter

Étape 5 : Layering: one single fold and one double fold

Step 6: Production of visible laminates (stripping)

Étape 7 : Thinning the vanilla cream

Étape 8 : Rolling out and cutting the striped croissant dough

Étape 9 : Assembling the vanilla Swiss rolls & final proof

Étape 10 : Assembling the coconut Swiss rolls & final proof

Step 11: Neutral syrup

Étape 12 : Baking and finishing with syrup

Étape 13 : Final decoration

Déborah LibsDéborah Libs

Déborah Libs

Head Baker et World Champion Viennese Pastry
Déborah Libs is a Head Baker and Pastry Chef from Alsace, and World Champion Viennese Pastry Chef.

Passionate about her native region heritage, Déborah has been baking Alsatian specialities with her family ever since she was a child. Choosing a career as a baker was an obvious choice.
After completing her vocational studies and earning a CAP in baking, then a CAP in pastry-making, the chef completed her training with a master's certificate. After entering several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion.

Déborah then seized the opportunity to put her passion into practice and joined a French bakery in Chicago for 4 years, working with Pierre Zimmerman, twice sacred World Bakery Champion. She passed on her love for her region through traditional products that come from the other side of the Atlantic.
At the same time, the Chef hosted numerous demonstrations around the world, as she has always been keen to pass on her expertise.

Now that she is back in France, Déborah's ambition is to open her own bakery which would stay true to what she values: traditional products from her region, classic bakery products and original products from her creations that are both technical and gourmet.

For VoilaChef, Déborah invites you to join her and make 3 of her favorite products: a savory Alsatian Kugelhopf, a delicious two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of the Swiss stripe roll.

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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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