The Lazy Baker’s Pain Suisse – Custard & Chocolate Brioche That Beats the Croissant Queue
Inspired by CozyCookingChris
A simplified Pain Suisse made with soft brioche dough, rich vanilla custard, and chocolate chips—no laminating required. Perfect for when you want the taste of a French bakery without the croissant-making stress.
The Lazy Baker’s Pain Suisse – Custard & Chocolate Brioche That Beats the Croissant Queue
Inspired by CozyCookingChrisA simplified Pain Suisse made with soft brioche dough, rich vanilla custard, and chocolate chips—no laminating required. Perfect for when you want the taste of a French bakery without the croissant-making stress.
Chef's Tips
Ensure the custard is fully cooled before spreading on the dough to avoid sogginess.
Knead the dough until smooth and elastic for the best rise.
Let the shaped buns proof fully for a light, airy texture.
Tools Used
Mixing Bowl
Stand Mixer With Dough Hook
Rolling Pin
Saucepan
Whisk
Baking Tray
Pastry Brush
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Ingredients
Brioche Dough
Custard Filling
For Brushing
Instructions
Make the Dough
- 1
In a stand mixer bowl, combine bread flour, yeast, sugar, milk, and beaten egg.
- 2
Mix in vanilla paste, then gradually add butter in small pieces.
- 3
Add a pinch of salt, knead until smooth and elastic, then shape into a ball.
- 4
Cover and let rise until doubled in size (about 1–2 hours).
Prepare the Custard
- 1
Heat milk, half the sugar, and vanilla seeds in a saucepan until just boiling.
- 2
Whisk egg and remaining sugar in a bowl until slightly thickened.
- 3
Sift in custard powder or cornstarch and whisk until smooth.
- 4
Slowly pour hot milk into egg mixture while whisking to temper.
- 5
Return to saucepan, cook over medium heat until thickened.
- 6
Remove from heat, stir in butter until smooth, transfer to a lined tray, cover with cling film touching the surface, and cool completely.
Assemble & Bake
- 1
Roll out dough into a rectangle, spread cooled custard evenly, and sprinkle with chocolate chips.
- 2
Fold dough over itself, cut into rectangles, place on a baking tray, and proof for 1 hour.
- 3
Brush with egg wash and bake at 180°C (350°F) fan for 20 minutes until golden.
Comments & Reviews
Marius
3/22/2025
Looks good but looks nothing like a real pain suisse in France.
Amanda Saenz
3/23/2025
No this looks awesome and I *will* be making this, ty!!
Fernando
3/22/2025
No laminating?! Love it!
Nutrition Facts
Serving Size: 1 bun
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
