Brioche Suisse

@under_baked

Brioche Suisse. Brioche Suisse is a cozy yeasted dough pastry made of brioche dough, filled with pastry cream and sprinkled with mini chocolate chips. It’s soft, creamy and just the perfect fall baking treat 😊 It is sweet and is considers the easier version to make in the Suisse pastries family. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #yeastedbread #foodtok #briochebread #fallbaking #briochesuisse

♬ original sound – scarlett 🎀

Pain Suisse (French), is a pastry that is originally made from laminated croissant dough, and is filled with pastry cream and chocolate chips.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.

First published:

Last modified:

Brioche Suisse:

Equipment: Baking sheet lined with parchment paper.

Recipe: 6 Pastries

Brioche Dough (about 500g):

IngredientAmount (g / units)
Bread Flour182g
All Purpose Flour55g
Eggs110g (2 Large sized eggs)
Cold Unsalted Butter (cubed)90g
Salt1/2 tsp
White Granulated Sugar18g
Milk36g
Dry Yeasts1/2 tsp

Pastry Cream:

IngredientAmount (g / units)
Milk133g
Eggs27g
White Granulated Sugar27g
Vanilla Extract1 tsp
Cornstarch8g
Unsalted Butter5g
Mini Dark Chocolate Chips for sprinklingQS

Preparation instructions:

Pastry Cream:

  1. 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.
  2. In a saucepan, over medium heat, cook the remaining 100g of the milk with the sugar, and bring it to a simmer.
  3. Gradually temper the eggs mixture with the hot milk.
  4. Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits.
  5. Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
  6. Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
  7. 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.

 

  1. 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.
  2. 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.
  3. With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.

 

Assembly and baking:

  1. 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.
  2. Evenly spread the entire amount of pastry cream over the dough, and sprinkle the chocolate chips on top.
  3. 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).
  4. Freeze the dough for 15-20 minutes to allow the filling to slightly set.
  5. Trim the left and right sides of the folded dough, then cut it into even rectangles sized 12cm (h) x 4cm (w) each.
  6. Evenly arrange the pastries on the prepared baking sheet and proof them for 50 minutes at room temperature.
  7. 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.
  8. Brush the hot baked pastries with some 1:1 sugar syrup to give it shine.
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7 70

Brioche Suisse בריוש סוויס

1 80

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7 70

Brioche Suisse בריוש סוויס

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