How to Make the Perfect Pain Suisse at Home

Making a Pain Suisse at home is a delightful culinary adventure that combines the rich flavours of buttery brioche, creamy custard, and decadent chocolate chips. This classic French pastry, also known as Brioche Suisse, is perfect for breakfast or an indulgent snack.

While the process may seem daunting, with a little patience and the right ingredients, you can create this delicious treat in your own kitchen.

If you find yourself craving Pain Suisse but prefer the convenience of delivery, Butter & Crust offers fresh, local pastries in London, and we can do all the heavy lifting for you. Check out our offers here.

Now, let's dive into the step-by-step guide to making Pain Suisse at home.

Pain Suisse Ingredients: 

For the Brioche Dough

• 210 ml whole milk, warmed
• 7 g instant yeast
• 50 g granulated sugar, divided
• 250-292 g all-purpose flour
• 6 g kosher salt
• 5 g orange zest (optional)
• 3 large eggs, room temperature
• 75 g unsalted butter, room temperature

For the Pastry Cream

• 500 ml whole milk
• 100 g granulated sugar
• 4 large egg yolks
• 40 g cornstarch
• 5 g vanilla bean paste or vanilla extract
• 50 g unsalted butter

For Assembly

• 100 g mini semisweet chocolate chips
• 1 egg, beaten (for egg wash)
• Orange Blossom Simple Syrup (optional)

Instructions

Step 1: Prepare the Brioche Dough

1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for about 5 minutes until it becomes foamy.
2. Mix the Dough: In the bowl of a stand mixer, combine 250 g of flour, salt, orange zest, and the remaining sugar. Add the yeast mixture and 2 eggs. Using the paddle attachment, mix on low speed until a shaggy dough forms.
3. Knead the Dough: Switch to the dough hook attachment and knead on medium-low speed. Gradually add the butter, one tablespoon at a time, until fully incorporated. Knead until the dough is smooth and elastic, about 12-14 minutes. If the dough is too sticky, add up to 42 g more flour, a tablespoon at a time.
4. First Rise: Lightly oil a large bowl, place the dough in it, and cover. Let it rise in a warm, draft-free place until doubled in size, about 1 hour. Refrigerate for at least 1 hour or overnight.

Step 2: Make the Pastry Cream

1. Heat the Milk: In a medium saucepan, heat the milk and half of the sugar over medium heat until steaming. Do not boil.
2. Mix Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until pale and thick.
3. Temper the Eggs: Slowly whisk a small amount of the hot milk into the egg yolk mixture to temper it. Gradually add the rest of the milk, whisking constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in the butter and vanilla.
5. Chill the Custard: Strain the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until fully cooled.

Step 3: Assemble the Pain Suisse

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick.
2. Spread the Pastry Cream: Spread a layer of chilled pastry cream over the dough, leaving a small border around the edges.
3. Add Chocolate Chips: Sprinkle the chocolate chips evenly over the pastry cream.
4. Fold and Cut: Fold the dough over the filling to create a long rectangle. Cut into individual pastries, about 3 inches wide.
5. Second Rise: Place the pastries on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.

Step 4: Bake the Pain Suisse

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Egg Wash: Brush the tops of the pastries with the beaten egg for a glossy finish.
3. Bake: Bake for 18-20 minutes or until golden brown.
4. Glaze (Optional): While still warm, brush with Orange Blossom Simple Syrup for added flavour and shine.

Enjoy Your Homemade Pain Suisse

Once cooled, your homemade Pain Suisse is ready to be enjoyed. Pair it with a cup of coffee or tea for a truly indulgent experience. Making Pain Suisse at home allows you to savour the rich, buttery flavours and creamy custard filling in every bite.

If you prefer the convenience of delivery, remember that Butter & Crust offers fresh pastries throughout London, with plans to expand right across the capital.

For more detailed recipes and tips, you can explore resources like Mon Petit Four and Bake from Scratch.

Happy baking!