Pain suisse

Method

1. 1 Knead the flour with yeast, eggs, sugar, and 20 ml of milk for 12 minutes, then add the butter little by little and knead for another 10 minutes.
2. 2 Let it rest in the refrigerator for 12 hours; cold brioche dough can be rolled out without the butter melting.
3. 3 Cook 40 ml of milk with cornstarch, a portion of the egg, and vanilla for 5 minutes to make pâtissière, then let it cool.
4. 4 Roll the dough into a rectangle, spread cream and sprinkle chocolate chips on the bottom half, then fold the top half down.
5. 5 Cut into 4 strips, let stand for 1 hour, then bake at 180 degrees for 18 minutes.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 12 minutes, and rotate the tray at minute 6. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.