Crispy Pain Suisse with Vanilla Cream and Chocolate Step-by-step instructions

Before you start

Before you start, make sure the laminated brioche dough is thawed if frozen, but still cold. Prepare the vanilla pastry cream ahead of time and keep it chilled. Have all ingredients measured and within reach.

Line a baking sheet with parchment paper and preheat the oven to 380°F (193°C) when you begin the proofing step. This recipe moves quickly once the dough is rolled, so having everything ready will make the process smooth.

Instructions

Assemble and Fill

1. 1Prepare the dough and filling
   On a lightly floured surface, roll the laminated brioche dough into a rectangle about 1/4 inch thick. Spread the vanilla bean pastry cream evenly over one half of the dough, leaving a small border. Sprinkle the dark chocolate chips over the cream.
   Look for The dough should be an even rectangle, and the cream should be spreadable but not too runny.
   Tip If the dough is too soft, chill it for 10 minutes before rolling.
2. 2Fold the dough
   Fold the other half of the dough over the filling, pressing gently to seal the edges. Use a fork to crimp the edges if needed.
   Look for The dough is folded into a neat rectangle with the filling enclosed.
   Tip Press firmly but gently to avoid squeezing out the cream.

The dough is rolled into a neat rectangle, and the pastry cream and chocolate chips are spread evenly. The dough is folded over, and the edges are sealed. The strips are cut uniformly, ready for proofing.

Proof and Bake

3. 3Cut into strips
   Using a sharp knife or bench scraper, cut the folded dough into 4cm (about 1.5 inch) wide strips. Each strip will become one pastry.
   Look for The strips are uniform in width for even baking.
   Tip Clean the knife between cuts for neat edges.
4. 4Proof the strips
   Place the strips on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let proof in a warm place until puffy and airy, about 30–45 minutes.
   Look for The strips have increased in size and feel light and airy when gently pressed.
   Tip Keep the dough away from drafts and too much heat, which can melt the butter.
5. 5Brush with egg wash
   Preheat the oven to 380°F (193°C). Gently brush the tops of the proofed strips with the egg wash, being careful not to deflate them.
   Look for The egg wash gives a shiny, golden finish when baked.
   Tip Use a light hand; too much egg wash can pool and create uneven browning.
6. 6Bake until golden
   Bake the pastries for 16 minutes, or until deep golden brown and puffed. The internal temperature should reach 160°F (71°C) for the egg in the pastry cream and egg wash.
   Look for The tops are golden brown and the pastries feel crisp when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The strips have puffed up and feel light. They are brushed with egg wash and baked until golden brown. The kitchen smells of butter and vanilla, and the pastries are crisp to the touch.

Glaze and Finish

7. 7Brush with syrup
   Remove the pastries from the oven and immediately brush the tops with simple syrup for a glossy, mirror-like sheen.
   Look for The syrup gives a beautiful shine and adds a subtle sweetness.
   Tip Brush while the pastries are still warm so the syrup soaks in slightly.
8. 8Cool and serve
   Transfer the pastries to a wire rack to cool for at least 5 minutes. Serve warm or at room temperature.
   Look for The pastries are crisp on the outside and tender inside.
   Tip For the best texture, enjoy within a few hours of baking.

The pastries are brushed with simple syrup, giving them a shiny, glossy finish. They are cooled on a wire rack, and the first bite reveals a crisp exterior with a soft, creamy center.

Common mistakes

One common mistake is overfilling the pastries, which can cause the cream to leak out during baking.

Another is under-proofing, resulting in dense, heavy pastries. Ensure the dough is proofed until it feels airy and has increased in size by about 50%.

Over-baking can dry out the pastries, so keep a close eye on them during the last few minutes. Also, avoid using a dull knife when cutting the strips, as it can compress the dough and ruin the layers.

How to tell it’s done

The pastries are done when they are deep golden brown and puffed up. The internal temperature should read 160°F (71°C) on an instant-read thermometer inserted into the center of a pastry.

This ensures the egg in the pastry cream and egg wash is fully cooked. The tops should feel crisp and sound hollow when tapped. If they brown too quickly, cover loosely with foil for the remaining time.

• Egg dishes: 160°F (71°C) in the thickest part