Crispy Pain Suisse with Vanilla Cream and Chocolate Tips, FAQ & printable recipe

Tips for success

For the best results, use a digital scale to measure the pastry cream and chocolate chips for accuracy. If the dough becomes too soft while working, chill it in the refrigerator for a few minutes.

This will make it easier to handle and help maintain the layers. When proofing, place the baking sheet in a warm, draft-free spot, such as a turned-off oven with the light on.

To achieve an extra-crispy exterior, brush the pastries with egg wash twice, allowing the first coat to dry slightly before applying the second. This creates a deeper golden color and a shinier finish.

If you don't have simple syrup, you can make it by dissolving equal parts sugar and water over low heat. The syrup can be stored in the refrigerator for up to a month.

Variations

• Almond Pain Suisse: Add 2 tablespoons of almond paste or frangipane to the pastry cream for a nutty flavor. Sprinkle sliced almonds on top before baking for extra crunch.
• Citrus Twist: Stir the zest of one orange or lemon into the pastry cream for a bright, refreshing flavor. Use white chocolate chips instead of dark for a sweeter contrast.
• Berry Delight: Add a handful of fresh raspberries or blueberries along with the chocolate chips. The berries will burst during baking, creating pockets of fruity jam.
• Cinnamon Sugar: Mix 1 teaspoon of ground cinnamon with the pastry cream. After baking, brush with melted butter and sprinkle with cinnamon sugar for a caramelized topping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze baked pastries in a single layer, then transfer to a zip-top bag. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5-8 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-8 minutes until warm and crisp. Avoid microwaving to prevent sogginess.

Store any leftover Pain Suisse in an airtight container at room temperature for up to 2 days. To refresh, reheat in a 350°F (175°C) oven for 5 minutes until crisp. Avoid microwaving, as it will make the pastry soggy.

The pastries can be assembled and proofed in the refrigerator overnight. In the morning, let them come to room temperature for 30 minutes before baking. The baked pastries can also be frozen for up to a month; thaw and reheat in the oven.

Serving ideas

Serve Pain Suisse warm for the best experience, as the chocolate is melted and the pastry is at its crispiest.

Pair with a cup of coffee or tea for a classic French breakfast. For a brunch spread, arrange the pastries on a platter and dust with powdered sugar if desired.

These pastries are also delicious at room temperature, making them a great grab-and-go snack. If serving to guests, consider offering additional chocolate chips or a drizzle of chocolate sauce on the side.

The pastries are best enjoyed within a few hours of baking, but they can be stored and refreshed as needed.

Frequently asked questions

Recipe card

Crispy Pain Suisse with Vanilla Cream and Chocolate

Prep 30 minCook 16 minTotal 46 minServes 8

Ingredients

• 1 lb laminated brioche dough
• 200 g vanilla bean pastry cream
• 120 g dark chocolate chips
• 1 egg wash (1 egg beaten with 1 tbsp water)
• 2 tbsp simple syrup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove the pastries from the oven and immediately brush the tops with simple syrup for a glossy, mirror-like sheen.
8. Transfer the pastries to a wire rack to cool for at least 5 minutes. Serve warm or at room temperature.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.