📝 About This Recipe
A crown jewel of the French bakery, Pain Suisse combines the buttery, shatteringly crisp layers of laminated brioche with a silky core of vanilla pastry cream and dark chocolate pearls. Often called 'Cravate' or 'Brioche Suisse,' this pastry is prized for its elegant rectangular shape and the addictive contrast between its tender crumb and caramelized exterior. Perfect for a luxurious weekend brunch, it represents the pinnacle of French viennoiserie craftsmanship.
🥗 Ingredients
Laminated Brioche Dough
- 500 grams Bread Flour (high protein content is essential)
- 60 grams Granulated Sugar
- 10 grams Fine Sea Salt
- 10 grams Instant Yeast
- 100 ml Whole Milk (cold)
- 3 pieces Large Eggs (cold)
- 50 grams Unsalted Butter (softened, for the dough)
- 250 grams European-style Butter (cold, 82% fat minimum, for the butter block)
Crème Pâtissière (Pastry Cream)
- 250 ml Whole Milk
- 1 teaspoon Vanilla Bean or Paste
- 3 pieces Egg Yolks
- 50 grams Granulated Sugar
- 25 grams Cornstarch (sifted)
Filling & Finish
- 150 grams Semi-sweet Chocolate Chips (mini chips or pearls work best)
- 1 piece Egg (beaten with a splash of milk for egg wash)
- 2 tablespoons Simple Syrup (for a glossy finish)
👨🍳 Instructions
-
1
In a stand mixer fitted with a dough hook, combine flour, sugar, salt, yeast, milk, and eggs. Mix on low speed for 5 minutes until a cohesive dough forms.
-
2
Add the 50g of softened butter gradually. Increase speed to medium and knead for 10 minutes until the dough is smooth, elastic, and pulls away from the sides. Shape into a flat rectangle, wrap in plastic, and refrigerate overnight (12 hours).
-
3
Prepare the pastry cream: Whisk yolks, sugar, and cornstarch. Heat milk and vanilla until simmering. Slowly temper the milk into the egg mixture, then return to heat and whisk constantly until thick. Cover with plastic wrap touching the surface and chill completely.
-
4
Create the butter block: Place the 250g of cold butter between two sheets of parchment paper. Pound and roll into a 20x20cm square. Chill for 10 minutes so it is pliable but firm.
-
5
Roll the chilled dough into a 20x40cm rectangle. Place the butter block in the center and fold the dough flaps over to meet in the middle, sealing the butter inside.
-
6
Perform the first 'Single Turn': Roll the dough out to a long rectangle (60cm long), then fold it like a letter into thirds. Rotate 90 degrees and repeat one more time. Wrap and chill for 1 hour.
-
7
Perform the final turn (the third turn) following the same method. Chill for at least 1 hour before the final shaping.
-
8
Roll the dough out on a lightly floured surface into a large 30x60cm rectangle, approximately 4mm thick.
-
9
Whisk the cold pastry cream to loosen it, then spread it evenly over the bottom half of the dough rectangle. Sprinkle the chocolate chips generously over the cream.
-
10
Fold the top half of the dough over the filling to cover it completely. Lightly roll over the top with a rolling pin to seal.
-
11
Using a sharp knife or pizza cutter, trim the edges for clean layers, then cut into 5cm wide rectangles. Place on a baking sheet lined with parchment paper.
-
12
Proof in a warm, draft-free spot (about 25-28°C) for 2 to 2.5 hours until doubled in size and wobbling slightly when the tray is shaken.
-
13
Preheat your oven to 180°C (350°F). Gently brush the tops of the pastries with egg wash, avoiding the exposed laminated sides.
-
14
Bake for 18-22 minutes until deep golden brown. Immediately after removing from the oven, brush with simple syrup for a professional shine.
-
15
Transfer to a wire rack and let cool for at least 15 minutes to allow the custard to set before serving.
💡 Chef's Tips
Use high-quality European butter with high fat content; it is more plastic and won't shatter during lamination. Ensure the dough and the butter block are at the same temperature and consistency before starting the folds. If the dough feels too soft or the butter starts melting, put it back in the fridge for 20 minutes immediately. Don't skip the simple syrup glaze; it keeps the pastry moist and adds that iconic bakery-style sheen. Use a very sharp knife or a serrated blade to cut the rectangles to avoid squashing the delicate layers.
🍽️ Serving Suggestions
Serve warm with a double shot of espresso or a Café au Lait. Pair with a side of fresh raspberries or strawberries to cut through the rich butter. A glass of cold, fresh orange juice provides a bright acidic balance to the chocolate. For a decadent dessert, serve with a scoop of salted caramel gelato. These are best enjoyed the day they are made, while the exterior is at its crispiest.