That is my first observe batch for my second viennoiserie product, coconut glazed black rice ache suisse. It is mainly croissant dough, with sample made out of sliced dough. It is bicolor dough, the second dough is black rice dough. As an alternative of taking little bit of principal dough and knead it with rice flour like my earlier chocolate croissants, I made a complete new dough, simply because I hate kneading lol.

The filling is steamed black rice pound cake, an Indonesian tea cake traditional. It is gluten free by default, and simply the great outdated ratio of pound cake, besides I minimize sugar by half, for the reason that pastries themselves have already got candy glaze. I did reversed creaming methodology. The thought is to forestall the flour from sinking (as a result of fats floats on water). I steamed it so it would not dry out throughout baking.

The thought of cake filling got here from me being annoyed about pastry cream filling of ache suisse that all the time leaked throughout baking, and in addition impressed by brownie stuffed ache au chocolat I noticed on youtube. So why not black rice cake, I believed.

I nonetheless battle with crumb aesthetic in the case of ache suisse. There’s appreciable period of time in room temperature wanted to do dough make up, and that is the weak hyperlink if utilizing freezer methodology for ache suisse.

Greatest regards,

Jay