Photograph of the finished Pain suisse

France · Bánh brioche nhân kem sô cô la Pain suisse

Pain suisse

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 240 ml
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Sugar Sugar 100 g
  • Photograph of Dark chocolate Dark chocolate 120 g
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Vanilla Vanilla 4 g

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.

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