The Lazy Baker’s Pain Suisse – Custard & Chocolate Brioche That Beats the Croissant Queue

The Lazy Baker’s Pain Suisse – Your Shortcut to Bakery-Level Brioche 💛🍫

If you love French pastries but can’t be bothered with laminating dough, this simplified Pain Suisse is going to be your new weekend favourite. Imagine soft, cloud-like brioche wrapped around silky vanilla custard and studded generously with chocolate chips—everything you love about the classic pastry, but without the stress of butter blocks and endless folds. 🧈✨

This version follows the comforting, unfussy style of CozyCookingChris, leaning into ease without compromising on flavour or texture. It’s ideal for brunch spreads, lazy Sunday breakfasts, or a sweet afternoon treat with coffee. And the best part? You’ll have the satisfaction of homemade viennoiserie without queueing at your local boulangerie. 🥐➡️🍞

Why This Shortcut Pain Suisse Works So Well 😌

Because the base is a soft brioche dough, you get all the tenderness and lightness you expect from French pastries—but with a fraction of the labour. The dough rises beautifully, the custard sits rich and creamy without running, and the chocolate melts into little pockets of joy. Add a shiny vanilla-scented glaze on top, and you’ll feel like you pulled these straight from a professional bakery oven.

The Pillars of a Great Pain Suisse (Without Lamination) 🧱

🌟 A Soft, Enriched Brioche Dough

Bread flour, milk, egg, and butter work together to create a dough that’s supple and pillowy. Kneading until smooth ensures an airy crumb once baked.

🌟 A Thick, Velvety Vanilla Custard

The custard needs body, so a mix of egg yolks and custard powder (or cornstarch) helps it hold up inside the pastry. Cooling it fully keeps the dough intact and prevents tearing.

🌟 Lots of Chocolate Chips

Classic enough, yet still indulgent. The chocolate melts into streaks and pockets throughout the pastry—no need for chocolate batons to feel fancy.

How the Method Comes Together 👩‍🍳👨‍🍳

You’ll start by mixing the brioche ingredients, adding butter slowly for proper emulsification. After a cozy rise, the custard takes its turn—thick, glossy, and intensely aromatic with vanilla.

Assembly is straightforward: roll, spread, sprinkle, fold, slice. Once the pastries puff beautifully during their final proof, a quick brush of egg wash adds shine and colour. They emerge golden, soft, custardy, and dangerously tempting.

Tips for Best Results ✨

• Let the dough rise fully—it keeps the crumb light.
• Ensure your custard is completely cooled. Warm filling = soggy dough.
• Don’t rush the final proof. It makes a massive difference in texture.
• For extra bakery vibes, glaze again lightly right after baking.

What Makes This Pain Suisse Irresistible? 😍

It’s that perfect middle ground between brioche and pastry: soft, tender dough paired with a creamy interior and chocolate warmth. Every bite tastes like you’ve put in hours of effort—yet the process is relaxed, accessible, and friendly even for newer bakers.

If you’re craving something French-inspired but want to skip laminating, this recipe is the answer. One tray out of the oven and you’ll instantly understand why this shortcut Pain Suisse earns a permanent spot in any lazy baker’s repertoire. ☕🍞💛