Pain Suisse is a classic French pastry known for its flaky, buttery dough filled with creamy custard and rich chocolate. Often found in French bakeries, this treat combines the best of a croissant with the indulgence of a chocolate pastry. In this guide, we'll show you how to make Pain Suisse at home with step-by-step instructions, tips for perfecting the pastry, and variations to suit your taste.

How to Make Pain Suisse: A Delicious French Pastry with Chocolate and Custard

par

1. Introduction to Pain Suisse

What is Pain Suisse?

Pain Suisse, also known as « Swiss Bread, » is a delectable French pastry made with buttery, flaky laminated dough, similar to croissant dough. It is filled with a luscious pastry cream and dotted with chocolate pieces, creating a perfect balance of creamy, sweet, and rich chocolatey flavors. Often enjoyed for breakfast or as a dessert, Pain Suisse is a bakery favorite in France, known for its indulgent taste and beautiful presentation.

Why You’ll Love Pain Suisse

Pain Suisse is the perfect pastry for those who love a combination of creamy custard and chocolate wrapped in a tender, flaky crust. The layers of buttery dough, the creamy pastry cream, and the melty chocolate make it an irresistible treat. While it requires a bit of time and effort to prepare, the result is a bakery-quality pastry that’s sure to impress your family and friends.

2. Essential Ingredients for Pain Suisse

Dough Ingredients

  • All-Purpose Flour: 2 1/2 cups for the base of the dough.
  • Granulated Sugar: 1/4 cup for a touch of sweetness.
  • Salt: 1 teaspoon to enhance flavor.
  • Milk: 3/4 cup, warmed, to activate the yeast.
  • Active Dry Yeast: 2 teaspoons to help the dough rise.
  • Eggs: 2 large eggs for richness.
  • Unsalted Butter: 1 cup, cold, for laminating the dough.

Pastry Cream (Custard) Ingredients

  • Milk: 1 1/4 cups for the custard base.
  • Granulated Sugar: 1/4 cup for sweetness.
  • Egg Yolks: 2 large egg yolks for a rich custard.
  • Cornstarch: 2 tablespoons to thicken the custard.
  • Vanilla Extract: 1 teaspoon for flavor.
  • Unsalted Butter: 1 tablespoon for a smooth texture.

Chocolate Filling

  • Chocolate: 1 cup of dark or milk chocolate, chopped or in chip form.

Optional Glaze

  • Egg Wash: 1 egg, beaten with 1 tablespoon of water, for a glossy finish.
  • Sugar Syrup: 1/4 cup sugar dissolved in 1/4 cup water, for a shiny glaze after baking.

3. Step-by-Step Guide on How to Make Pain Suisse

Step 1: Making the Dough

  1. Prepare the Yeast: In a small bowl, mix the warm milk with the active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
  2. Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture and eggs, mixing until a shaggy dough forms.
  3. Knead the Dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.

Step 2: Laminating the Dough

  1. Prepare the Butter Block: On a piece of parchment paper, shape the cold butter into a 5×5-inch square. Refrigerate until firm.
  2. Roll Out the Dough: Roll the dough into a 10×10-inch square on a lightly floured surface. Place the butter block in the center, folding the dough’s edges over to encase the butter completely.
  3. Roll and Fold: Roll the dough into a 16×8-inch rectangle. Fold it into thirds, like a letter. Rotate the dough 90 degrees, roll it out again, and fold into thirds. Repeat this process one more time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 3: Preparing the Pastry Cream

  1. Heat the Milk: In a medium saucepan, heat the milk until it’s just about to simmer.
  2. Mix the Custard Base: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk, whisking constantly.
  3. Cook the Custard: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool.

Step 4: Assembling the Pain Suisse

  1. Roll Out the Dough: On a lightly floured surface, roll the dough into a 16×12-inch rectangle.
  2. Spread the Pastry Cream: Spread an even layer of the cooled pastry cream over half of the dough (lengthwise).
  3. Add the Chocolate: Sprinkle the chocolate evenly over the pastry cream.
  4. Fold and Slice: Fold the uncovered half of the dough over the filling. Cut the dough into 8 equal pieces.

Step 5: Baking the Pain Suisse

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare for Baking: Place the pastries on a parchment-lined baking sheet. Brush the tops with egg wash.
  3. Bake: Bake for 15-20 minutes or until golden brown and flaky.

Step 6: Adding the Final Touches

  1. Glaze (Optional): If you want a shiny finish, brush the pastries with sugar syrup immediately after removing them from the oven.

Step 7: Serving

  1. Serve Warm: Enjoy Pain Suisse warm or at room temperature. They pair perfectly with a cup of coffee or tea.

4. Tips for Making the Best Pain Suisse

Achieving Flaky Layers

  • Cold Butter: Ensure the butter is cold and firm when laminating the dough to achieve distinct, flaky layers.
  • Chill the Dough: Chill the dough between folds to prevent the butter from melting into the dough.

Perfecting the Pastry Cream

  • Smooth Custard: Stir the custard constantly while cooking to prevent lumps and achieve a smooth texture.
  • Cool Before Using: Allow the pastry cream to cool completely before spreading it on the dough to prevent it from becoming too runny.

Storage and Reheating

  • Storage: Store leftover Pain Suisse in an airtight container at room temperature for up to 2 days.
  • Reheating: Reheat in a preheated oven at 350°F (175°C) for 5 minutes to restore its flaky texture.

5. Variations of Pain Suisse

Almond Pain Suisse

  • Almond Twist: Add a layer of almond paste or sprinkle sliced almonds on top before baking for an extra layer of flavor.

Fruit-Filled Pain Suisse

  • Fruity Variation: Incorporate fresh berries or sliced fruits into the filling along with the chocolate for a fruity twist.

Vegan Pain Suisse

  • Dairy-Free Option: Use plant-based milk, vegan butter, and a cornstarch-based custard for a vegan-friendly version.

6. Frequently Asked Questions (FAQs) about Pain Suisse

  • Can I use store-bought puff pastry for Pain Suisse?
    Yes, for a quicker version, you can use store-bought puff pastry. However, homemade laminated dough provides a more authentic taste and texture.
  • How do I prevent the pastry from leaking during baking?
    Ensure the edges of the dough are sealed well around the filling. If the custard is too runny, it may leak during baking.
  • Can I freeze Pain Suisse?
    Yes, you can freeze unbaked Pain Suisse. After assembling, place them on a baking sheet and freeze. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
  • How long does Pain Suisse stay fresh?
    Pain Suisse is best enjoyed fresh on the day it’s made but can be stored at room temperature for up to 2 days.

7. Final Thoughts

Why You Should Try Making Pain Suisse

Pain Suisse is an indulgent pastry that combines the best elements of buttery, flaky dough with a creamy, chocolatey filling. While it requires some patience and technique, the reward is a batch of delicious pastries that taste like they came straight from a French bakery. Making Pain Suisse at home is a wonderful way to experience the art of French baking and impress your friends and family.

Encouraging Experimentation

Feel free to experiment with different fillings and toppings. Whether you stick to the classic chocolate and custard or add a twist with fruit or nuts, Pain Suisse is a versatile pastry that can be customized to your preferences.

8. External Resources and Further Reading

Laisser un commentaire