This time, Chef Iwatsuki from Arc-en-Ciel LuxeMariage Nagoya, making his sixth appearance, will introduce his current favorite bread: Pain Suisse.

Originally, Brioche Suisse was made in a region of France near the Swiss border.

While it's a bread made by baking brioche dough filled with custard cream or chocolate chips, Pain Suisse is an evolved version where the brioche dough is replaced with croissant dough.

Making Pain Suisse this time isn't exactly "easy at home," but please watch until the end and enjoy the deliciousness of Pain Suisse through this video.

Croissant Dough
Semi-strong flour: 250g
Milk: 130g
Salt: 5g
Instant dry yeast: 4g
Granulated sugar: 29g
Butter: 12g
Butter (for folding): 125g

Custard
Milk: 250g
Granulated sugar: 50g
Egg yolks: 2
Strong flour: 15g
Cake flour: 12.5g
Butter: 25g
Vanilla paste: appropriate amount
Chocolate chips for baked goods: appropriate amount

Syrup
Granulated sugar: 40g
Water: 40g
Rum: 4g

Hello everyone.

This is Tsuji from the wedding venue Arc-en-Ciel.

This cooking channel is run by Tsuji, who served as head chef at Arc-en-Ciel's Nagoya and Osaka locations for 20 years. The channel will feature content about Arc-en-Ciel's chefs and their commitment to quality cuisine.

There are three types of content:
Cooking recipe videos planned by chefs at each location
Footage from the annual cooking competition
Dishes made by Chef Tsuji using readily available wild vegetables and other ingredients

We hope that through these videos, you will get a sense of Arc-en-Ciel's dedication to cuisine and the passion of its staff.

Arcenciel Official
http://www.arcenciel-g.jp/

Arcenciel Luxe Mariage Nagoya
https://www.arcenciel-g.jp/luxenagoya/

Arcenciel Luxe Mariage Osaka
https://www.arcenciel-g.jp/luxeosaka/

Arcenciel Yokohama Luxe Mariage
https://www.arcenciel-g.jp/yokohama/

Arcenciel Minami Aoyama
https://www.arcenciel-g.jp/minamiaoyama/

Arcenciel Kanazawa
https://www.arcenciel-g.jp/kanazawa/
#PanSwiss
#BriocheSwiss
#EvolvedBread