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Pain Suisse au Chocolat Recipe

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4.1 from 4 reviews

Pain Suisse au Chocolat is a delightful Swiss chocolate pastry featuring a soft, slightly sweet yeast dough filled with creamy vanilla custard and rich chocolate chips. This recipe involves making a tender, elastic dough with yeast, proofing it, preparing a smooth crème pâtissière, assembling the pastries, and baking them until golden. Perfect for breakfast or an indulgent snack, these treats are best enjoyed fresh or gently reheated the day after baking.

  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Ingredients

Dough Ingredients

  • 3 1/3 cups (500 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 cup (250 mL) 2% milk
  • 1 large egg, lightly beaten
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1/2 tablespoon vegetable oil, for the proofing bowl
  • All-purpose flour, for sprinkling

Crème Pâtissière (Pastry Cream)

  • 1 cup (250 mL) 2% milk
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, at room temperature and cut into small pieces

Other

  • Approx. 1 cup (200 g) chocolate chips
  • 1 large egg, beaten (for eggwash)

Instructions

  1. Mix Dry Ingredients: Place the flour, sugar, yeast, and salt in a large bowl and whisk to combine thoroughly.
  2. Heat Milk for Dough: Warm the milk in a small pot over low heat to 110˚F (43˚C). Use a digital thermometer to check, or heat in short bursts if using a microwave to avoid overheating.
  3. Combine Dry Ingredients and Milk: Pour the warm milk into the dry ingredients and stir with a wooden spoon until the mixture is just combined, resulting in a shaggy and somewhat dry dough.
  4. Add Egg and Butter: Whisk the beaten egg and melted butter together, then carefully stir into the dough until fully combined. The dough will be sticky.
  5. Initial Kneading: Bring the dough together with your hands in the bowl, kneading until it starts to feel smooth.
  6. Knead on Floured Surface: Transfer the dough to a lightly floured surface and knead for 5 minutes continuously, stretching and rolling the dough to develop elasticity. The dough should become smooth and elastic.
  7. First Proof: Lightly oil a large metal or glass bowl with 1/2 tablespoon vegetable oil. Place the dough inside, cover tightly with plastic wrap, and let it proof at room temperature for 1 hour.
  8. Prepare Pastry Cream – Heat Milk: In a medium pot, bring the milk to a boil over medium-high heat.
  9. Whisk Egg Yolk Mixture: In a separate pot, whisk together egg yolks, sugar, and cornstarch until smooth.
  10. Temper Egg Yolks: Slowly whisk a few teaspoons of hot milk into the egg yolk mixture to temper the eggs, preventing scrambling.
  11. Combine and Cook Pastry Cream: Gradually whisk in remaining hot milk, then return the pot to medium-high heat, stirring constantly until the mixture thickens and bubbles, about 3-5 minutes. The cream should coat the back of a wooden spoon thickly.
  12. Cool Pastry Cream: Transfer to a clean bowl, whisk gently to cool slightly, then let sit a few minutes. Whisk in vanilla extract and butter pieces until fully incorporated. Cover with plastic wrap touching the surface to avoid skin formation, refrigerate until use.
  13. Punch Down Dough and Rest Again: After the 1 hour proof, punch the dough down, turn it over, and let rest for 30 more minutes.
  14. Prepare Baking Sheets: Line two baking trays with parchment paper.
  15. Roll Dough: Place dough on parchment and roll out to a 50cm x 30cm rectangle carefully to avoid shrinkage.
  16. Fill Dough: Spread the chilled crème pâtissière over half the dough lengthwise, then evenly sprinkle chocolate chips over the cream.
  17. Fold and Seal: Fold the dough in half lengthwise, press lightly, and pinch edges to seal.
  18. Cut Pastries: Use a sharp knife or pizza cutter to cut 12 rectangles approximately 4cm wide.
  19. Second Proof: Arrange pastries on trays, flatten slightly, cover with a clean tea towel, and let rest 30 minutes.
  20. Preheat Oven: Preheat oven to 400˚F (200˚C).
  21. Apply Egg Wash and Bake: Brush pastries with beaten egg, bake for about 25 minutes or until golden on top.
  22. Cool and Serve: Allow pastries to cool slightly before eating. Best served at room temperature the day they are baked. Can be gently reheated the next day in the oven or microwave.

Notes

  • Use a digital thermometer to ensure milk for dough and pastry cream is at the precise temperature to avoid killing yeast or scrambling eggs.
  • When kneading dough, sharing the task can help in developing the gluten properly in the recommended 5 minutes.
  • Cooling pastry cream before assembly helps prevent melting the dough when spreading.
  • Working on parchment paper for rolling and cutting dough avoids handling dough excessively, maintaining its shape and texture.
  • Cover pastry cream with plastic wrap directly on the surface to prevent skin formation.
  • Proofing the dough twice ensures a tender, airy crumb.
  • For best flavor, use good-quality chocolate chips and real vanilla extract in the pastry cream.
  • You can store baked Pain Suisse au Chocolat at room temperature for a day or gently reheat in the oven or microwave.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: Swiss

Find it online: https://monicarecipes.com/pain-suisse-au-chocolat-recipe/