Introduction: The Allure of Pain Suisse
Imagine waking up to the aroma of freshly baked pastries, their golden crusts crisping to perfection. You take a bite, and the combination of buttery, flaky layers with rich vanilla custard and chocolate chips melts in your mouth. That’s Pain Suisse—a French pastry that’s both luxurious and comforting. Whether you’re a seasoned baker or a curious foodie, this guide will take you through everything you need to know about this recipe, from its origins to a step-by-step homemade recipe.
Table of Contents
What Is Pain Suisse?
This french recipe, also known as Brioche Suisse, is a decadent French pastry crafted from a buttery, laminated dough similar to brioche. It’s filled with a creamy custard (crème pâtissière) and chocolate chips, offering an indulgent texture that’s both soft and slightly crisp. Unlike its famous cousin, the croissant, this French Pastries is rectangular and has a rich, custard-filled center.
What Makes Pain Suisse Special?
- Perfect balance – The contrast between flaky dough and smooth custard creates a unique texture.
- Rich flavor – Buttery, sweet, and chocolatey, with hints of vanilla from the pastry cream.
- Distinct shape – Unlike croissants, Pain Suisse is rectangular, making it easy to fill and fold.
- A Parisian favorite – Commonly found in French bakeries, this pastry is a breakfast staple.
The History and Origins of this French Pastries
The French Pastry Tradition
France is known for its mastery of pastries, from delicate macarons to buttery croissants. this recipe, while not as globally recognized as some other French treats, has deep roots in the country’s viennoiserie tradition—a category of baked goods that includes yeast-leavened pastries enriched with butter and eggs.
Pain Suisse vs. Other French Pastries
| Pastry | Key Ingredients | Texture & Shape |
|---|---|---|
| Pain au Chocolat | Croissant dough, chocolate sticks | Flaky, rectangular |
| Croissant | Laminated dough, butter | Crescent-shaped, airy |
| Pain Suisse | Brioche dough, custard, chocolate chips | Soft, custard-filled |
Ingredients & Recipe for Homemade Pain Suisse
Ingredients
Here’s what you need to make bakery-style this French Pastrie at home:
For the Dough:
| Ingredient | Quantity |
| All-purpose flour | 500g |
| Whole milk | 250ml |
| Unsalted butter | 250g |
| Active dry yeast | 10g |
| Sugar | 50g |
| Salt | 10g |
| Eggs | 2 |
For the Pastry Cream (Crème Pâtissière):
| Ingredient | Quantity |
| Whole milk | 500ml |
| Sugar | 100g |
| Egg yolks | 4 |
| Cornstarch | 40g |
| Vanilla extract | 1 tsp |
| Butter | 50g |
For the Filling & Glaze:
| Ingredient | Quantity |
| Chocolate chips | 100g |
| Egg yolk (for egg wash) | 1 |
| Milk (for egg wash) | 1 tbsp |
Step-by-Step Instructions
1. Prepare the Dough:
- Warm the milk slightly and dissolve the yeast in it. Let it rest for 10 minutes.
- In a large bowl, combine flour, sugar, and salt.
- Add eggs and the yeast mixture, kneading until the dough starts forming.
- Gradually incorporate the butter, kneading for about 10 minutes until smooth.
- Cover the dough and let it rise for 2 hours or until doubled in size.
2. Make the Pastry Cream:
- Heat milk in a saucepan until just warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the heat, stirring until thickened.
- Remove from heat, add butter and vanilla extract, then allow it to cool completely.
3. Assemble for this French Pastries:
- Roll out the dough into a large rectangle (about ½ cm thick).
- Spread an even layer of pastry cream over one half of the dough.
- Sprinkle chocolate chips generously over the custard.
- Fold the uncovered half of the dough over the filled side.
- Cut into rectangular strips and place on a baking tray.
- Let them proof for another hour.
4. Bake the Pastries:
- Preheat the oven to 180°C (350°F).
- Brush the pastries with egg wash.
- Bake for 15-20 minutes until golden brown.
- Allow to cool before serving.
Tips for Perfecting Your Pain Suisse
- Use high-quality butter – It makes all the difference in achieving the perfect flaky texture.
- Chill the dough between steps – This prevents the butter from melting too quickly.
- Let the pastries proof properly – A second rise ensures a light and airy texture.
- Experiment with flavors – Try adding orange zest or a sprinkle of sea salt for a gourmet touch.
FAQs About this French Pastrie
1. What is the difference between Pain Suisse and Pain au Chocolat?
this French pastry contains custard and chocolate chips, while Pain au Chocolat is a croissant-style pastry filled with chocolate sticks.
2. Can I make this French Pastries ahead of time?
Yes! Prepare the dough and pastry cream the night before, assemble in the morning, and bake fresh.
3. How should I store leftover this recipe?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
4. Can I freeze Pain Suisse?
Yes! Freeze before baking, then bake straight from frozen, adding a few extra minutes to the baking time.
5. How do I reheat Pain Suisse?
Warm in an oven at 160°C (320°F) for 5 minutes to restore the crispness.
Conclusion: Enjoy the Magic of Homemade Pain Suisse
this French pastry is the perfect blend of delicate, flaky dough, rich vanilla custard, and indulgent chocolate. Whether you’re making it as a weekend treat or a special breakfast, the satisfaction of a homemade pastry is unbeatable. Try this recipe and bring a piece of French bakery magic to your kitchen!
Want More French Pastry Recipes?
If you loved this guide, check out our other classic French pastry recipes and elevate your home baking game!