Swiss Brioche Rolls
Pain suisse, also known as "petit pain suisse" or "Swiss brioche", is a rich and indulgent pastry. It is made from a brioche or laminated yeast dough, filled with pastry cream and studded with dark chocolate chips.
Ingrédients
Brioche dough
- 290 g flour
- 150 g unsalted butter at room temperature
- 3 eggs
- 30 g sugar
- 1 tsp salt
- 6 g yeast
- 20 g water
Pastry cream
- 250 ml milk
- 2 egg yolks
- 50 g sugar
- 20 g cornflour
- 1 tbsp flour
- 7 g butter
- 1 tbsp vanilla extract
- 130 g dark chocolate chips
Instructions
Dough
- Activate the yeast in a little lukewarm water for 10 minutes.
- In the bowl of the stand mixer, add the flour, sugar and salt.
- Crack in the 3 eggs.
- Add the yeast.
- Knead for 10 minutes, until the dough pulls away from the side of the bowl.
- Add the softened butter, at room temperature, and mix until fully incorporated.
- Shape into a ball, cover with cling film and leave to rise.
- (Move on to the pastry cream in the meantime.)
- Knock the dough back and chill for 40 minutes.
- Roll it out into a rectangle 5mm thick.
Pastry cream
- In a saucepan, heat the milk, butter and vanilla extract over medium heat until it just starts to simmer.
- In a bowl, whisk the egg yolks with the sugar until pale.
- Add the cornflour and the flour and whisk until smooth.
- Pour the milk into the egg yolk and cornflour mixture in 3 additions, whisking between each one.
- Return everything to the pan over the heat and stir until the cream thickens.
- Set the cream aside at room temperature, covered with cling film touching the surface.
- (The rectangle of dough should be ready by now.)
- Spread pastry cream over the lower half of the rectangle.
- Smooth it out so the cream covers the whole lower half.
- Scatter over the chocolate chips.
- Fold the rectangle over and flatten gently with a rolling pin.
- Chill for 10 minutes.
- Trim the uneven edges to get a neat rectangle.
- Cut into strips 5cm wide.
- Place the strips on a baking tray, leaving a little space between each one.
- Leave to prove for 1 hour 30 minutes.
- Brush the rolls with beaten egg.
- Bake at 180°C for 12 minutes.
- You can brush the rolls with a syrup (water + sugar) as soon as they come out of the oven.