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Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 2 minutes (excluding initial overnight chilling or freezer time)
  • Yield: 8 servings

Description

These Chocolate Chip Vanilla Custard Brioches, also known as Pains Suisses, are a delightful French pastry featuring a soft, buttery brioche dough filled with creamy vanilla custard and mini chocolate chips. The brioche is enriched with eggs and butter, providing a tender crumb, while the vanilla custard adds smooth sweetness and aroma. Brushed with a sugar syrup after baking, these pastries have a glossy finish and a perfect balance of textures, making them a delicious treat for breakfast or dessert.

Ingredients

Brioche Dough

  • 2 cups + 1 Tablespoon (250g) all-purpose flour
  • 2 Tablespoons (30g) sugar
  • 1 teaspoon salt
  • 0.35 ounces (10g) fresh yeast, crumbled
  • 3 eggs (150g), beaten
  • 2/3 cup (165g) unsalted butter, softened and diced
  • 1 cup + 2 teaspoons (25 cl) whole milk
  • 1 teaspoon butter

Vanilla Custard (Crème Pâtissière)

  • 1 vanilla pod
  • 2 yolks
  • 1/4 cup (50g) sugar
  • 3 Tablespoons (20g) cornstarch
  • 1 Tablespoon all-purpose flour

Filling and Finish

  • 3/4 cup (120g) mini chocolate chips
  • 1/4 cup (50g) sugar
  • 1/4 cup (50 ml) water
  • 1 large egg + 1 yolk, beaten (for egg wash)

Instructions

  1. Prepare the Brioche Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, and crumbled fresh yeast, making sure salt and sugar do not directly touch the yeast. Mix briefly to combine.
  2. Add Eggs and Knead: Add the beaten eggs and knead at medium speed for 2 to 3 minutes until the dough becomes strong and thick.
  3. Incorporate Butter: Gradually add the softened diced butter in several additions while mixing at medium speed. Continue kneading until the butter is fully incorporated and the dough is dense, smooth, and slightly sticky; this should take about 20 minutes.
  4. First Proof: Transfer the dough to a clean medium bowl, cover with cling film, and let it rise in a warm room for about 2 hours, or until doubled in size.
  5. Chill the Dough: Flatten the risen dough into a thick rectangle, wrap it tightly with cling film, and refrigerate for about 40 minutes (or up to 2 hours if time allows). Then place it in the freezer for 20 minutes to firm up.
  6. Make the Vanilla Custard: Heat the whole milk and butter over medium heat in a saucepan. Add the split vanilla pod and scrape the seeds into the milk. Just before boiling, remove the vanilla pod.
  7. Mix Custard Base: In a separate bowl, whisk the egg yolks with sugar until combined. Add flour and cornstarch and whisk until smooth.
  8. Temper Eggs and Cook Custard: Gradually pour the hot milk into the egg mixture in several additions, whisking constantly to prevent curdling. Return the mixture to the saucepan over low-medium heat and whisk continuously until custard thickens.
  9. Cool Custard: Transfer custard to a clean bowl, cover tightly with cling film pressed directly onto the surface to prevent a skin from forming, and refrigerate until ready to use.
  10. Roll Out Dough and Add Filling: Remove dough from the fridge and roll it out on a parchment-lined surface into an 8×12 inch (20×30 cm) rectangle. Spread vanilla custard evenly over half the dough, lengthwise.
  11. Add Chocolate Chips: Sprinkle mini chocolate chips evenly over the custard. Use a rolling pin gently to press the chocolate chips into the custard to help them adhere.
  12. Fold and Slice: Fold the empty half of the dough over the filled side, then press down gently with your hands to remove any air pockets. Roll lightly to create a smooth surface. Using a sharp knife, cut the dough into 8 equal rectangles about 1 to 1.5 inches (3 to 4 cm) wide.
  13. Second Proof: Arrange the cut brioches on a parchment-lined baking sheet, spaced apart, cover with cling film, and let them rise for 2 hours until puffy.
  14. Prepare Sugar Syrup: In a small saucepan, combine sugar and water, bring to a boil until sugar dissolves completely, then set aside to cool.
  15. Egg Wash and Bake: Preheat oven to 350°F (180°C). Brush the risen brioches with the beaten egg and yolk mixture, then bake for 10–12 minutes or until golden brown to your preference.
  16. Finish with Syrup: Remove from oven and immediately brush the hot brioches with the cooled sugar syrup to give a shiny, sweet finish. Let cool completely before serving.

Notes

  • Ensure salt and sugar do not come into direct contact with yeast initially to protect yeast activity.
  • Chilling the dough helps make it easier to handle and improves texture.
  • Covering custard with cling film prevents a skin from forming.
  • If fresh yeast is unavailable, 1 teaspoon active dry yeast can be substituted but may require adjustment in proofing times.
  • Mini chocolate chips work best for even distribution and small bursts of chocolate.
  • Brushing with sugar syrup after baking adds moisture and a glossy finish.
  • Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
  • Prep Time: 2 hours 50 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Dessert, Pastry
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/chocolate-chip-vanilla-custard-brioches-pains-suisses-recipe/