Brioche Suisse
Pain Suisse (French), is a pastry that is originally made from laminated croissant dough, and is filled with pastry cream and chocolate chips. The version I’d like to present today is called “Brioche Suisse”- it’s the same pastry, only made with a soft and perfect brioche dough. So if you’re too lazy to laminate your own dough, it is totally possible to indulge on the simpler version.
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Last modified:
Brioche Suisse:
Equipment: Baking sheet lined with parchment paper.
Recipe: 6 Pastries
Brioche Dough (about 500g):
| Ingredient | Amount (g / units) |
| Bread Flour | 182g |
| All Purpose Flour | 55g |
| Eggs | 110g (2 Large sized eggs) |
| Cold Unsalted Butter (cubed) | 90g |
| Salt | 1/2 tsp |
| White Granulated Sugar | 18g |
| Milk | 36g |
| Dry Yeasts | 1/2 tsp |
Pastry Cream:
| Ingredient | Amount (g / units) |
| Milk | 133g |
| Eggs | 27g |
| White Granulated Sugar | 27g |
| Vanilla Extract | 1 tsp |
| Cornstarch | 8g |
| Unsalted Butter | 5g |
| Mini Dark Chocolate Chips for sprinkling | QS |
Preparation instructions:
Pastry Cream:
- In a small bowl, whisk together 33g of the milk and cornstarch, until smooth and without any lumps. Add the eggs and whisk thoroughly to combine.
- In a saucepan, over medium heat, cook the remaining 100g of the milk with the sugar, and bring it to a simmer.
- Gradually temper the eggs mixture with the hot milk.
- Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits.
- Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
- Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
- Attach a plastic wrap directly on the surface of the cream and allow it to cool down at room temperature for 1 hour. Then refrigerate for at least 4 hours (or preferably, overnight).
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.
Assembly and baking:
- On top of a lightly floured counter, roll the dough to a rectangle sized 36cm (l) x 25cm (w), with the longer side facing you.
- Evenly spread the entire amount of pastry cream over the dough, and sprinkle the chocolate chips on top.
- Mark 3 division lined lengthwise, and give the dough a letter fold- fold the top third towards the middle. Then fold the bottom third towards the middle (see video demonstration). The resulting rectangle should be sized 12cm (h) x 25cm (w).
- Freeze the dough for 15-20 minutes to allow the filling to slightly set.
- Trim the left and right sides of the folded dough, then cut it into even rectangles sized 12cm (h) x 4cm (w) each.
- Evenly arrange the pastries on the prepared baking sheet and proof them for 50 minutes at room temperature.
- Preheat your oven to 170C (fan mode off) setting a baking rack at the lowest level inside the oven, and bake for 14 minutes until the pastries have browned.
- Brush the hot baked pastries with some 1:1 sugar syrup to give it shine.
