Pain Suisse au Chocolat - Untested - To Frankenstein

https://www.eatlivetravelwrite.com/2019/09/french-fridays-pain-suisse-au-chocolat/

3 1/3 cups (500 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 1/2 teaspoon instant yeast
1 teaspoon fine sea salt
1 cup (250 mL) 2% milk
1 large egg, lightly beaten
1/2 cup (113 g) unsalted butter, melted and slightly cooled
All-purpose flour, for sprinkling
1/2 tablespoon vegetable oil, for the proofing bowl
1 recipe Pastry Cream
1 cup (200g) chocolate chips
1 large egg, beaten (for eggwash)

1. Place the flour, sugar, yeast and salt in a large bowl. Whisk to combine.
2. Heat the milk in a small pot over low heat to 110˚F (43˚C), measuring the temperature with a digital thermometer. If you are using a microwave, use a microwave-safe bowl and start with 30 seconds on high. If it’s not hot enough, you can continue to heat in increments of 15 seconds, to be sure not to overheat.
3. Pour the warm milk into the dry ingredients and stir with a wooden spoon until the dry ingredients are just combined. The mixture will be a little shaggy and dry at this stage.
4. Whisk the beaten egg and melted butter together to combine and then stir them carefully into the dough until the mixture comes together and all the dry ingredients are fully combined. This will be a fairly sticky mixture at first. I use a rubber spatula to press the dry ingredients into the dough when it seems like the wooden spoon can’t be of any more help.
5. Bring the dough together with your hands, still in the bowl, and start to knead until the dough comes together fully and starts to feel smooth.
6. Place the dough on a lightly floured surface, sprinkle it with a little more flour and start to knead. You’ll be kneading for 5 full minutes continually, so it’s a good idea to share this task with another person! To knead, you’ll need to stretch the dough away from you with the heel of one hand and pull it toward you with the other hand and then roll the dough into a ball. Knead a few times with the heel of your hand and then stretch the dough again. Continue like this for 5 minutes. The dough will be smooth and elastic by the time you’re done.
7. Pour around 1/2 tablespoon of vegetable oil into a large metal or glass bowl and use a paper towel to evenly coat the insides of the bowl with the oil. Place the dough in the bowl, cover tightly with plastic wrap and leave it to proof at room temperature for 1 hour.
8. While this proofs, make the Pastry Cream.
9. Once the dough has rested for 1 hour at room temperature, punch the dough down, turn it over and let it rest another 30 minutes.
10. Line two baking trays with parchment paper.
11. Remove the dough from the bowl and place it on a work surface covered in parchment paper (you don't want to work on a floured surface here).
12. Roll the dough out to a large (50cm x 30cm) rectangle. Work slowly but deliberately here as the dough will "bounce" back.
13. Spread the crème pâtissière over half of the dough, lengthwise and sprinkle the chocolate chips evenly over the cream.
14. Fold the dough in half, lengthwise (this is where parchment can help - use it to manipulate the dough so you don't have to touch it too much), making sure the edges meet on the long side. Press the dough slightly and pinch the edges closed.
15. Use a long, sharp knife (or a pizza cutter) to cut 12 rectangles (roughly 4cm wide - if you like you can place a tape measure down the length of the pastry to guide you).
16. Place the pastries on the baking trays, flattening them slightly with your hands (be careful the cream doesn't escape!) and cover with a clean tea-towel and leave to rest for 30 minutes.
17. Bake and enjoy
18. Pre-heat the oven to 400˚F.
19. Brush the pastries with a little eggwash and bake for approx 25 minutes or until golden on top.
20. Allow to cool slightly befor eating. Great at room temperature the day they are baked. The next day, you can gently reheat them in an oven or pop them in a mocrowave for a few seconds.

List of Viennoiserie

http://www.guide-resto.info/les-differentes-sortes-de-viennoiseries/
https://frenchtogether.com/viennoiseries/
https://www.e-leclerc.com/catalogue/tradition-du-frais/boulangerie-patisserie/guide-dachat-13_5a78c616-7931-4a36-ae8b-a8a7e6d48840.detail

Bostock
Boule de Berlin ou berliner
Brioche
Brioche à tête
Chausson italien ou chausson napolitain
Chausson aux pommes
Chinois
Chouquette
Corniotte
Cramique
Croissant
Oranais ou lunette aux abricots
Pain au chocolat ou chocolatine
Pain au lait
Pain aux raisins ou escargot
Pain viennois (la baguette viennoise, viennois)
Palmier
Patte d’ours
Sacristain
Suisse ou pain suisse ou chocolatine ou drops
Tarte au sucre

Pains au Lait - Testing

I've started to experiment with coffee cake, which we mostly eat with coffee in the morning. Which seems like a very Continental thing to do, so I searched to find out what exactly is considered a Viennoiserie; I now have a list! Pains au Lait is a simple sweet bread favorite to children, usually served with Nutella. Of course, this means I have to make home-made Nutella, next.
I've taken some liberties in interpreting these recipes, so the level of experimentation is more than following instructions. Whatever happens, I'll eat it!

0 - Try it with Chocolate Spread until you can get hazelnuts to make home-made Nutella.
1 - Never having eaten (not that I can recall) Pain au lait from a bakery, I'm not precisely sure what I'm aiming for. I'm pleased to say that my first attempt produced little loaves that rose. The texture is a bit dense, but that might be fine with chocolate spread or nutella (when I make either). I only used egg white to brush the tops and, in a covered container overnight, the crust feels sticky... which is fine, but is that right? Next time, I will brush with milk, then the time after that, a combination of the egg white and milk, just to see. Oh, and I'll also increase the amount of sugar; I suspect a bit more sweetness would be welcome.

https://cuisine.journaldesfemmes.fr/recette/342946-pains-au-lait
https://www.yumelise.fr/pains-lait-extra-moelleux/

This is all by weight:
500 grams flour (400gr?)
10 grams dry active yeast
1 rounded tsp of salt
35 70 grams white sugar
1 egg yolk
80 g of butter
250 milliliters of milk
1 egg white, beaten, a Tbsp of milk

In a large bowl mix together the flour, yeast, salt and sugar. Create a well in the center.
Melt the butter then warm the milk in it but to no more than 110F. Quickly whisk in the egg, then pour into the flour well.
Mix and knead until the dough coalesces into a sticky ball.
Cover with a damp towel and leave in a warm, draft-free spot until it doubles in size, maybe an hour, depending on ambient temperature.
Loosen the dough and weigh it; this will help to divide it to make 12 little buns. Divide the weight by 12 (it should be about 75gr each). Place the dough on a lightly floured surface and cut into 12 pieces of about 75gr.
With minimal handling, roll each piece into a ball. Again, using as little flour as possible, roll each ball into a fat sausage and place on a cookie sheet lined with parchment paper.
Score each little bun with three slashes of a sharp blade or lame.
Again, allow to rise until double its size in a warm spot, about 40 minutes.
Whisk the egg white and brush the buns with it (try not to let any dribble down onto the paper).
Bake 15-20 minutes in a 350F oven. Let them cool at least 5 minutes. After 20 minutes, wrap in a dish cloth and keep in a sealed tin to enjoy whence thou wilt.