27 Mar 2026
Our custard-filled almond lunettes recipe is crafted using SwissBake® French-style T55 Flour and SwissBake® Croissant 10 Concentrate, the dough delivers excellent elasticity and defined layers, while SwissBake® Vanilleso Crème M30 ensures a smooth, bake-stable custard center. Designed for artisan bakeries, pâtisseries and central kitchens, this recipe supports consistent lamination control, visual appeal, and structured shelf-life performance.
27 Mar 2026
For Dough:
SwissBake® T55 Flour – 900g
SwissBake® Croissant 10 Conc. – 100g
Chilled Water (4°C) – 400g to 450g
Fresh Yeast – 40g
For Lamination:
Unsalted Dry Butter (84% fat) – 500g
For Custard Filling:
SwissBake® Vanilleso Crème M30 – 300g
Cold Milk – 1000g
Garnish & Finish:
Almonds Flakes – as needed
Egg Wash (1 egg + 1 tbsp milk) – as needed
GLASUR® Neutral Glaze (GL001) – as needed
SwissBake® Neuschnee Snow Sugar – as needed
For Custard Filling: Prepare the custard by combining 1000g of cold milk and 300g of SwissBake® Vanilleso Crème in a planetary mixer fitted with a whisk attachment and mixing on high speed for 3–5 minutes until thick, smooth, and glossy. Cover the surface directly and refrigerate.
Dough Mixing: In a spiral mixer, combine SwissBake® T55 Flour and SwissBake® Croissant 10 Concentrate. Add fresh yeast and chilled water (400g to 450g at 4°C), mixing on slow speed for 3 minutes, followed by fast speed for 5–6 minutes until smooth and elastic. The final dough temperature must be 20°C to 22°C. Shape into a flat rectangle, wrap, and refrigerate for 2–4 hours (or overnight).
Lamination: Encase 500g unsalted dry butter (84% fat) inside the chilled dough. Perform one double fold (book fold), rest for 30 minutes, then perform one single fold (letter fold) and rest again for 30–45 minutes. Roll the laminated dough to 3.5–4.0 mm thickness and cut into strips measuring 2 cm × 25 cm (approximately 60–70 g per strip). Twist each strip twice at the centre, bring the ends together, and tuck underneath to form the figure-8 shape. Place on lined trays and gently press the loops open.
Proofing: Proof at 27°C to 28°C with 75% humidity for 90–120 minutes, ensuring the temperature does not exceed 28°C. Brush exposed dough edges with egg wash, pipe chilled custard into both loops, and sprinkle generously with flaked almonds.
Baking: Bake at 180°C to 190°C for 16–18 minutes until puffed and deep golden brown. Immediately brush exposed pastry edges with GLASUR® Neutral Glaze for shine. Cool completely on wire racks and dust lightly with SwissBake® Neuschnee Snow Sugar before display.
