Description

Brioche Suisse are soft, buttery pastries filled with creamy custard and semi-sweet chocolate chips, offering a delightful combination of textures and flavors. These rustic, golden-brown treats are perfect for breakfast or a sweet afternoon snack.

Ingredients

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

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

80 g semi-sweet chocolate chips

1 large egg + 1 tbsp water (for egg wash)

50 g sugar (for sugar syrup)

60 g boiling water (for sugar syrup)

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Instructions

Make the Brioche Dough: In a stand mixer bowl, add lukewarm milk, 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.
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.
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.
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.

Notes

For a fruit variation, swap the chocolate chips for dried fruits like raisins or cranberries.
For added texture, try adding chopped hazelnuts or almonds to the filling.
Store Brioche Suisse in an airtight container for up to 2 days or refrigerate for up to 4 days.
Frozen Brioche Suisse can be reheated by baking at 350°F (175°C) for 10-15 minutes.
If the dough is too sticky, lightly dust it with flour or refrigerate briefly to firm it up.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Pastry
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 pastry
Calories: 300
Sugar: 15g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg