Crispy Pain Suisse with Vanilla Cream and Chocolate

This Pain Suisse brings the French boulangerie home with its crisp, laminated layers wrapped around a creamy vanilla bean filling and pockets of melted dark chocolate. The contrast of crunchy, flaky pastry and smooth custard is irresistible.

Perfect for a weekend breakfast or a special brunch, this recipe guides through each step from rolling the dough to that final glossy syrup brush. The result is a bakery-worthy treat that tastes as good as it looks.

Pain Suisse, also known as pain suisse or Swiss bread, is a classic French pastry made from laminated brioche dough, filled with pastry cream and chocolate chips. It's a staple in boulangeries across France, often enjoyed with a coffee or hot chocolate.

This recipe simplifies the process by using ready-made laminated brioche dough, so the focus is on assembly and baking. The result is a golden, crispy pastry with a soft, custardy center and rich chocolate bits. Whether served warm from the oven or at room temperature, each bite is a delightful mix of textures and flavors.

Ingredients

Why this recipe works

The key to a great Pain Suisse is the laminated dough, which creates those beautiful, flaky layers. Using high-quality laminated brioche dough ensures a light, airy crumb with a satisfying crunch.

The vanilla pastry cream adds richness and moisture, while the dark chocolate chips provide a bittersweet contrast. Baking at a high temperature quickly sets the layers, giving the pastry its signature crispness.

Brushing the baked pastries with simple syrup not only adds a subtle sweetness but also creates a glossy finish that mimics the look of professional bakery items. The syrup also helps keep the pastries moist for a longer time. This technique is simple yet effective, elevating the homemade version to café quality.

Notes and substitutions

The quality of the laminated brioche dough is crucial. If using store-bought dough, look for one that contains real butter and has multiple layers. Alternatively, you can make your own laminated dough, but that adds significant time and effort.

For the pastry cream, use a thick, stable version that won't run out when baked. If you prefer a less sweet pastry, use dark chocolate chips with at least 70% cocoa.

When spreading the cream, keep it away from the edges to prevent leakage during baking. The strips should be cut evenly to ensure uniform baking. Proofing time may vary depending on the room temperature; the dough should be noticeably puffy and airy. If the dough is over-proofed, the pastries may collapse in the oven, so keep an eye on it.

• vanilla bean pastry cream: Use store-bought vanilla pudding or pastry cream if time is short; ensure it's thick enough to spread.
• dark chocolate chips: Semi-sweet or milk chocolate chips can be used for a sweeter filling.
• laminated brioche dough: Puff pastry or croissant dough works as a substitute, though the texture will differ slightly.

Equipment

• Rolling pin
• Sharp knife or bench scraper
• Baking sheet
• Parchment paper
• Pastry brush
• Wire rack