Description
Brioche Suisse Maison, also known as Pain Suisse, is a soft and delightful pastry filled with homemade crème pâtissière and rich chocolate chips. Perfect for breakfast or an afternoon treat, its light and airy texture pairs beautifully with the sweetness of the cream, creating a truly indulgent experience. The key to this recipe is the slow cold fermentation of the brioche dough, which enhances its flavor and ensures a perfect rise, avoiding the common pitfalls of underdeveloped dough.
Ingredients
Scale
- 500 g farine de blé
- 60 g sucre
- 10 g sel
- 10 g levure boulangère
- 250 ml lait entier
- 75 g beurre doux, fondu
- 500 ml lait entier
- 100 g sucre
- 4 jaunes d'œuf
- 40 g maïzena
- 100 g beurre doux
- 150 g pépites de chocolat noir
Instructions
- Prepare the Brioche Dough: In a large bowl, mix the flour, sugar, salt, and yeast. Make a well in the center and add the warm milk and melted butter. Mix until you have a smooth, slightly sticky dough (about 5 minutes).
- First Rise: Cover the bowl with a clean towel and let it rise at room temperature for 30 minutes, allowing it to almost double in size.
- Cold Fermentation: Place the dough in a sealed container in the refrigerator for 2 hours to enhance flavor and texture.
- Prepare the Crème Pâtissière: Heat the milk in a saucepan until it simmers. In a bowl, whisk egg yolks, sugar, and cornstarch together. Gradually add hot milk to the egg mixture, whisking continuously. Transfer back to the saucepan and heat on low until it thickens (about 5-7 minutes). Remove from heat and allow to cool, then stir in the butter.
- Shape the Brioche: On a floured surface, roll out the dough into a rectangle about 1 cm thick. Spread the cooled crème pâtissière over the dough and sprinkle with chocolate chips. Roll the dough tightly and cut into 5 cm pieces. Arrange them on a baking sheet lined with parchment paper.
- Second Rise: Cover the rolled brioche with a towel and let rise for another 30 minutes until puffed.
- Bake: Preheat the oven to 190°C (375°F). Bake the brioche for 20-25 minutes until golden brown and slightly springy to the touch.
- Cool and Serve: Let the brioche cool on a wire rack for about 10 minutes before enjoying. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche (90g)
- Calories: 283
- Sugar: 19 g
- Sodium: 184 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 67 mg
Keywords: For an added shine, brush the brioche with milk before baking. You can freeze the brioche for up to a month. Just be sure to wrap each piece tightly.