Hello, Lykkers! Imagine pulling a glossy tray of warm Pain Suisse from the oven—golden brioche pillows filled with silky vanilla custard and pockets of melting chocolate.

That is Pain Suisse au Chocolat, a classic French delight that looks elaborate but becomes very manageable with clear steps and a bit of planning.

Pastry Portrait

Pain Suisse is a rectangular brioche-based pastry filled with vanilla pastry cream and dotted with chocolate chips. After baking, each piece is brushed with sugar syrup, giving a glossy finish and a gentle sweetness on top.

It works beautifully as a special breakfast, leisurely brunch centerpiece, or elegant dessert with fruit on the side.

Dough Basics

This pastry belongs to the world of viennoiserie, where recipes bridge the gap between bread and dessert. The dough is enriched, meaning it includes butter, eggs, milk, and sugar. These ingredients produce a tender crumb and rich flavor, while yeast adds lift.

The trade-off is a longer rise, but the payoff is a soft, luxurious texture.

Core Ingredients

Pain Suisse has three main components. First, a vanilla pastry cream thickened with cornstarch so it stays stable during baking. Second, a light yet rich brioche dough that bakes up fluffy and golden. Third, the finishing touches: sugar syrup for shine and mini chocolate chips for pockets of sweetness in every bite.

Pastry Cream

Ingredients – Pastry Cream:

2 cups (480 ml) whole milk.

1/2 cup (100 g) sugar.

3 tbsp cornstarch.

Pinch of fine salt.

4 large egg yolks.

2 tsp vanilla extract.

1 tsp vanilla bean paste (optional).

2 tbsp unsalted butter, room temperature.

Steps – Pastry Cream:

1. Whisk sugar, cornstarch, salt, and egg yolks until smooth.

2. Warm milk until steaming; stir in vanilla and vanilla paste.

3. Temper yolk mixture by whisking in some hot milk.

4. Return mixture to the saucepan.

5. Cook over low heat, whisking constantly, until thick and gently bubbling.

6. Remove from heat and whisk in butter.

7. Strain into a bowl and cover surface with plastic wrap.

8. Cool to room temperature, then chill 3 hours.

Brioche Dough

Ingredients – Brioche Dough:

3 1/4 cups (390 g) all-purpose flour.

1/4 cup (50 g) sugar.

2 1/4 tsp instant yeast.

1 tsp fine salt.

1 large egg.

1 large egg yolk.

3/4 cup (180 ml) lukewarm milk.

2 tsp vanilla bean paste or extract.

1/2 cup (115 g) very soft unsalted butter.

Neutral oil for greasing.

Steps – Brioche Dough:

1. Mix flour, sugar, yeast, and salt.

2. Add egg, yolk, milk, and vanilla; mix into a rough dough.

3. Add butter gradually with mixer running.

4. Knead 10 minutes until smooth and elastic.

5. Oil a bowl and place dough inside.

6. Let rise 1½ to 2 hours until doubled.

7. Deflate, cover, and rest 30 minutes.

Assemble Bake

Ingredients – Filling & Finish:

1 cup (170 g) mini chocolate chips.

1 egg beaten with 1 tbsp water for eggwash.

Ingredients – Sugar Syrup:

1/4 cup (50 g) sugar.

1/4 cup (60 ml) water.

Steps – Assembly:

1. Line two trays with parchment.

2. Roll dough to an 11.5 x 17 inch (29 x 43 cm) rectangle.

3. Spread chilled pastry cream over half the dough.

4. Sprinkle chocolate chips.

5. Fold bare dough over the filled side.

6. Cut into 10 strips.

Steps – Proof & Bake:

1. Arrange pastries spaced apart.

2. Cover and rise 30 minutes.

3. Preheat oven to 350°F (175°C).

4. Brush gently with eggwash.

5. Bake 22–25 minutes until deep golden.

Steps – Sugar Syrup:

1. Heat sugar and water to a boil.

2. Boil 1 minute until dissolved.

3. Cool completely.

4. Brush pastries with syrup straight from the oven.

Storage Reheat

1. Best enjoyed on baking day.

2. Store at room temperature for one night.

3. Refrigerate up to 2 more days.

4. Reheat briefly in microwave or 350°F oven.

For Lykkers

Lykkers who enjoy baking projects will appreciate how much control this recipe offers.

Accurate measuring, fully chilled pastry cream, and patience turn a simple list of ingredients into bakery-level pastries with tender crumb, creamy centers, and gleaming tops.

Warm Goodbye

Pain Suisse au Chocolat transforms everyday ingredients into a luxurious treat that feels straight from a French pastry counter. Lykkers, are you ready to roll, fill, and bake your own batch—and who will you surprise with the first warm, chocolate-filled bite?