Sweet Pain Suisse

Name: Sweet Pain Suisse
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: France
Ingredients: 250 g of flour (T45); 30 g of granulated sugar; 5 g of salt; 8 g of baker's yeast (fresh); 2 eggs; 100 ml of milk (lukewarm); 80 g of butter (softened); 120 g of chocolate chips; 1 egg yolks; 1 tbsp of milk; powdered sugar

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The pain suisse is a rectangular brioche pastry filled with cream and chocolate chips. 🇨🇭 Its texture is soft and rich.

Total time: 55 min
Prep: 40 min
Cook: 15 min
Rest: 2 h
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

310kcal

Protein6 g8%
Carbs38 g50%
Fat14 g42%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For more meltiness 😋🍫, add a few pieces of white chocolate or caramel in addition to the dark chocolate chips… guaranteed indulgence and even more “Sweet”! ✨🔥

Freezing : Can you freeze this recipe?

Yes

Baked. Wrap individually in plastic wrap then in a freezer bag. Up to 1 month.

Storage : How long does it keep?

The dough softens and the optimal texture is lost after refrigeration.

Making ahead : Can you make it the day before?

Same day

The dough can be prepared the day before and kept chilled. Must be baked the same day.

Reheating : How do you reheat it?

Oven (150°C for 5-7 min to bring back a light crispness), air fryer (140°C for 3-5 min). Microwave possible but alters the texture.

Variations

Dust with powdered sugar.
Brush lightly with glaze for shine.
Serve with a coffee, tea or hot chocolate.

Mistakes to avoid

Filling with warm cream: press plastic wrap onto the cream and let it cool.
Cutting the rise short: 1 hour 30 minutes, then another 30 minutes.
Skipping the egg wash: egg yolk and milk.

Frequently asked questions

How do you make pains suisses?

Knead the brioche dough, let it rise for 1 hour 30 minutes, roll it into a 30x40 cm rectangle, spread with cooled pastry cream and chocolate chips, fold in half, cut 8 rectangles, let rise 30 minutes, brush with egg wash and bake 15 minutes at 180 °C.

How do you make the pastry cream?

Heat the milk with the vanilla, whisk the yolks with the sugar and cornstarch, pour in the hot milk, thicken over low heat, cover with plastic wrap touching the surface and let cool.

How do you brush the pains suisses with egg wash?

Brush with egg wash (egg yolk mixed with a tablespoon of milk) before baking at 180 °C. As soon as they come out of the oven, sprinkle with powdered sugar.

When should you enjoy them?

Serve them warm or cold with a coffee, tea or hot chocolate. Their texture is soft and rich, with the pastry cream and chocolate chips.