Brioche Suisse are soft, buttery pastries filled with a luscious layer of creamy custard and semi-sweet chocolate chips. These delectable treats have a rustic charm, offering a delightful combination of textures and flavors. With their golden-brown crust and creamy interior, Brioche Suisse are perfect for a luxurious breakfast or a sweet afternoon treat.

Why You’ll Love This Recipe

If you’re looking for a decadent pastry that’s rich in flavor and has a light, airy texture, you’ll fall in love with this recipe. Here’s why:

• Buttery & fluffy texture: The brioche dough creates a soft, fluffy base that melts in your mouth.

• Chocolate & cream filling: The combination of velvety pastry cream and semi-sweet chocolate chips gives each bite a delightful sweetness.

• Make-ahead: You can prepare the dough and pastry cream ahead of time and store them until you’re ready to bake, making this recipe easy to fit into a busy schedule.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brioche Dough:

• 250 g all-purpose flour

• 25 g granulated sugar

• 1/2 tsp salt

• 1.5 tsp instant yeast

• 2 large eggs

• 60 g whole milk, lukewarm

• 85 g unsalted butter, softened and cubed

For the Crème Pâtissière (Pastry Cream):

• 240 g whole milk

• 1 tsp vanilla paste or extract

• 50 g granulated sugar

• 2 large egg yolks

• 20 g cornstarch

• Pinch of salt

• 20 g unsalted butter

For the Filling:

• 80 g semi-sweet chocolate chips

For the Egg Wash:

• 1 large egg (or use a leftover egg white) + 1 tbsp water

For the Sugar Syrup:

• 50 g sugar

• 60 g boiling water

Directions

1. Make the Brioche Dough: In a stand mixer bowl, add lukewarm milk and stir in yeast and one teaspoon of sugar. Let sit for 5-10 minutes until foamy. Add the remaining sugar, eggs, flour, and salt, mixing on low speed until a thick dough forms. Knead for 5 minutes. Gradually add the softened butter, kneading until fully incorporated and the dough is smooth and strong (about 10-15 minutes). Let the dough rise in a greased bowl for 1-2 hours or refrigerate overnight.

2. Make the Pastry Cream: Heat the milk and vanilla in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, salt, and cornstarch until pale. Slowly pour the hot milk into the egg mixture while whisking constantly. Cook the mixture over medium heat, whisking constantly until thickened. Stir in butter and refrigerate until completely cold.

3. Assemble the Brioche Suisse: Roll the chilled dough into a 30×25 cm (12×10 inches) rectangle. Spread the cooled pastry cream over half of the dough and sprinkle with chocolate chips. Fold the dough over, pressing gently to seal. Cut into 6 strips, about 5 cm (1.5 inches) wide. Place on a parchment-lined baking sheet and let rise for 45-60 minutes.

4. Bake: Preheat the oven to 180°C (350°F). Brush the pastries with egg wash and bake for 18-20 minutes or until golden brown. While baking, prepare a sugar syrup by dissolving sugar in boiling water. Brush the hot pastries with the syrup after baking.

Servings and Timing

• Servings: 6 pastries

• Prep time: 30 minutes

• Cook time: 30 minutes

• Rest time: 4 hours (including rise time)

Variations

• Fruit variation: Swap the chocolate chips for dried fruits like raisins or cranberries for a different twist on flavor.

• Nutty Brioche: Add chopped hazelnuts or almonds to the filling for a crunchy texture.

Storage/Reheating

• Storage: Store Brioche Suisse in an airtight container at room temperature for up to 2 days. They can be kept in the fridge for up to 4 days.

• Freezing: These pastries can be frozen after baking and cooling. Freeze in an airtight container for up to 2 months. To reheat, simply bake in a preheated oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make this dough in advance?

Yes! You can make the brioche dough ahead of time and refrigerate it for up to 24 hours. The dough may be a little stiff when you first take it out of the fridge, but it will soften as you start rolling it out.

Can I make brioche dough without a stand mixer?

While it’s best to use a stand mixer for brioche dough, you can also knead it by hand. However, keep in mind that brioche dough is rich and soft, and it will take about 20+ minutes of kneading by hand.

How do I make the pastry cream ahead of time?

You can prepare the pastry cream in advance and refrigerate it until ready to use. Just be sure it is completely cooled before spreading on the dough.

Can I use a different filling besides chocolate?

Yes! Feel free to use chopped fruit or nuts in place of the chocolate chips for a unique filling.

How do I prevent the custard from spilling out during baking?

Try not to overfill the pastries with custard. Some spilling is inevitable, but don’t worry – it just adds to the rustic charm!

Can I freeze the dough?

Yes! After the first rise, wrap the dough tightly and freeze it for up to 2 months. Thaw it in the fridge overnight before rolling and shaping.

What can I do if the dough is too sticky to work with?

If the dough is too sticky, dust it lightly with flour or refrigerate it for a short time to help it firm up.

How can I make the pastries extra shiny?

For a glossy finish, brush the pastries with a sugar syrup as soon as they come out of the oven.

Can I use a different type of flour for this recipe?

You can substitute bread flour for all-purpose flour for a slightly chewier texture.

Can I make these without a mixer?

Although a stand mixer helps with kneading the dough, you can make it by hand. It will just require more time and effort to develop the dough’s gluten.

Conclusion

Brioche Suisse is the ultimate indulgent pastry, perfect for those who enjoy soft, buttery dough filled with sweet custard and chocolate. Whether you’re making them for a special occasion or just a weekend treat, these pastries will impress anyone who tries them. Plus, with the option to prepare the dough and cream ahead of time, you can easily fit this recipe into your schedule. Enjoy every flaky, creamy bite!