📝 About This Recipe
A crown jewel of French boulangeries, the Pain Suisse is a masterclass in the art of lamination and contrast. This decadent viennoiserie features layers of buttery, shatteringly crisp puff pastry folded over a silken bed of vanilla bean crème pâtissière and a generous sprinkling of dark chocolate drops. It is the sophisticated, elongated cousin of the pain au chocolat, offering a perfect harmony of creamy and crunchy textures in every bite.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (High protein content is essential for structure)
- 140 ml Whole Milk (Cold, approximately 4°C)
- 2 pieces Large Eggs (Cold from the fridge)
- 60 grams Granulated Sugar
- 10 grams Fine Sea Salt
- 10 grams Instant Yeast
- 100 grams Unsalted Butter (Softened, for the initial dough)
The Beurrage (Butter Block)
- 250 grams European-Style Butter (Minimum 82% fat content for best lamination)
Crème Pâtissière Filling
- 250 ml Whole Milk
- 1 piece Vanilla Bean (Split and seeds scraped)
- 3 pieces Egg Yolks (Large)
- 50 grams Granulated Sugar
- 25 grams Cornstarch (Sifted)
Assembly & Finish
- 150 grams Mini Dark Chocolate Chips (At least 60% cocoa)
- 1 piece Egg (Beaten with a splash of milk for egg wash)
- 50 ml Simple Syrup (Equal parts sugar and water, boiled and cooled)
👨🍳 Instructions
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1
Prepare the détrempe: In a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast. Add milk and eggs, mixing on low speed for 5 minutes. Gradually add the 100g of softened butter, then increase speed to medium and knead for 10 minutes until the dough is smooth and elastic. Shape into a flat rectangle, wrap in plastic, and chill overnight.
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2
Prepare the beurrage: Place the 250g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a 20x20cm square. Ensure it is uniform in thickness. Chill for 30 minutes until firm but still pliable.
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3
Make the Crème Pâtissière: Heat milk and vanilla seeds in a saucepan until simmering. In a bowl, whisk yolks, sugar, and cornstarch. Slowly pour the hot milk into the yolk mixture while whisking constantly. Return to the pan and cook over medium heat, whisking vigorously until thickened. Remove from heat, cover with plastic wrap touching the surface, and chill completely.
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4
Lamination (The Lock-in): Roll the chilled dough into a 20x40cm rectangle. Place the butter square in the center. Fold the flaps of the dough over the butter so they meet in the middle, sealing the butter inside completely.
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5
The First Turn: Roll the dough into a long rectangle (about 60cm long). Fold it like a letter (top third down, bottom third up). This is your first 'Single Turn'. Wrap and chill for 30 minutes.
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6
The Second Turn: Repeat the rolling and folding process one more time. Rotate the dough 90 degrees before rolling. Wrap and chill for another 30 minutes. Perform a third turn if you desire more layers, though two double turns or three single turns are standard.
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7
Final Roll-out: Roll the chilled, laminated dough into a large rectangle approximately 30x60cm and 4mm thick. Trim the edges with a pizza cutter to reveal the layers.
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8
Filling: Spread the chilled vanilla custard over the bottom half of the dough rectangle (the 30x30cm lower section). Sprinkle the chocolate chips evenly over the custard.
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9
Folding: Fold the top half of the dough over the filled bottom half. Press down gently to seal. You should now have a long strip of dough about 15x60cm.
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10
Cutting: Using a sharp knife or pastry wheel, cut the strip into rectangles about 4-5cm wide. You should get 10-12 individual pastries.
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11
Proofing: Place the pastries on baking sheets lined with parchment, leaving plenty of space. Cover loosely and let rise in a warm, draft-free spot (24-26°C) for 2 to 2.5 hours until doubled in size and 'wobbly'.
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12
Baking: Preheat oven to 180°C (350°F). Brush the tops of the pastries gently with egg wash. Bake for 18-22 minutes until deep golden brown and crisp.
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13
Finishing: Immediately upon removing from the oven, brush the pastries with the simple syrup for a professional shine. Let cool on a wire rack for at least 15 minutes before serving.
💡 Chef's Tips
Always use high-quality European butter; the higher fat content prevents the butter from breaking during lamination. Ensure the dough and the butter are at the same temperature/consistency during the lock-in to prevent 'shattering' of the butter layers. If the dough feels too elastic or 'springs back' while rolling, let it rest in the fridge for 15 minutes to relax the gluten. Don't skip the simple syrup glaze at the end; it provides the signature gloss and keeps the pastry moist. Avoid over-proofing; if the room is too hot, the butter will melt between the layers, ruining the lamination.
🍽️ Serving Suggestions
Serve warm with a double espresso or a café au lait for a classic French breakfast experience. Pair with a glass of cold, fresh orange juice to cut through the buttery richness. Dust lightly with powdered sugar just before serving for an extra touch of elegance. Accompany with fresh raspberries or a tart berry coulis to balance the sweet custard and dark chocolate.