Pain Suisse Recipe: A Delicious French Pastry
Pain Suisse is a classic French pastry that translates to “Swiss bread” in English. It’s a particular variety of brioche that is typically formed into small rectangles or rolls and filled with pastry cream and chocolate chips. The pastry is a national favorite in France and is sold in a variety of bakeries all around the nation. You’ll adore Pain Suisse if you enjoy Brioche!
About the DOUGH!
It takes some time and patience to prepare the dough for Pain Suisse, comparable to brioche dough. Eggs, milk, sugar, and other enhanced components give the dough its soft and supple feel. Yeast is also used to leaven the dough, which aids in its rise and development of a light, airy crumb.
The French term for the layers of butter in the dough is feuillage, and I tried a version without it and without egg; it was still great. I can’t wait to try it with butter feuillage the next time for an even richer flavor.
Milk, sugar, eggs, and cornstarch are combined to prepare the pastry cream used to top Pain Suisse. Prior to usage, the mixture is heated until it thickens. The pastry is given a creamy and sweet flavor by the pastry cream, which goes nicely with the chocolate chips.
Now that you know a bit more about Pain Suisse, let’s get to the recipe!
Pain Suisse Recipe
Course: Breakfast, BrunchCuisine: FrenchDifficulty: Medium12
servings30
minutes25
minutes300
kcalIngredients
250g of all-purpose flour
50 ml of water
25 ml of warm milk
2 tablespoons of granulated sugar
2 tablespoons of vegetable oil
1 teaspoon of instant yeast
A pinch of salt
Pastry cream
Chocolate chips
Instructions
- In a mixing bowl, combine the flour, water, warm milk, sugar, oil, yeast, and salt. Mix well until the dough forms. You can use a stand mixer with a dough hook attachment or knead the dough by hand.
- Cover the dough with a damp towel and let it rest for at least 1 hour. This will allow the dough to rise and develop a rich flavor.
- Preheat your oven to 180°C.
- On a floured surface, roll out the dough into a rectangle. The thickness should be about 1 cm.
- Spread pastry cream on one half of the rectangle. You can use homemade pastry cream or store-bought.
- Sprinkle chocolate chips on top of the pastry cream. You can also use chopped nuts or dried fruits if you prefer.
- Fold the dough in half, covering the pastry cream and chocolate chips. Press the edges together to seal the pastry.
- Cut the dough into equal pieces. You can make them small or large depending on your preference.
- Place the pieces on a baking sheet lined with parchment paper. Leave some space between them as they will expand during baking.
- Bake for 25 minutes or until golden brown. The baking time may vary depending on your oven, so keep an eye on the pastries.
- Allow to cool for a few minutes before serving. Pain Suisse is best enjoyed warm or at room temperature.
Recipe’s Video
Notes
- If you want to make Pain Suisse with feuillage, you can use a classic croissant dough recipe and follow the same steps of filling it with pastry cream and chocolate chips before baking. The layers of butter in the dough will create a flakier and more buttery pastry.
In conclusion, Pain Suisse is a delicious French pastry that is easy to make at home. This recipe without feuillage is a great starting point for beginners, but don’t hesitate to try it with butter feuillage for a more indulgent treat. Enjoy your Pain Suisse warm or at room temperature and impress your friends and family with your baking skills!
Serving suggestions :
- Pain Suisse can be served as a breakfast pastry, a mid-day snack, or a dessert. It pairs well with a cup of coffee or tea. You can also dust some powdered sugar on top for a prettier presentation.
