Happy French Friday and welcome to another instalment in what looks to be my breakfast pastry series (a couple of weeks ago I shared the recipe for this apricot pastry – soooo good!). Today I’ve got a recipe for a pastry that was my Sunday treat most weekends when I lived in Paris: pain suisse au chocolat.
Basically it’s brioche dough filled with pastry cream and a scattering of chocolate chips and baked to golden perfection! It’s the perfect weekend treat! When I lived in Paris, I didn’t have a washing machine in my apartment so Sunday mornings would be reserved for doing my laundry. While it was washing, I’d take advantage of the supermarkets being open until midday (this was a fairly new concept back then) to get my shopping done and I’d always pick myself up a pain suisse which I would enjoy with a coffee once my shopping was put away and my laundry complete. Though I didn’t indulge in breakfast pastries every morning (who can?), this was my weekend ritual that I looked forward to every week. At the time, with so many great pastries available on every corner, I never thought to make my own but now I don’t have them easily available, I set about figuring them out myself over the summer.
In fact, they couldn’t be easier – true, they do require a little bit of time but nothing about the recipe is particularly complicated. It’s a great weekend project because who doesn’t want to include this deliciousness on their brunch table:
For the brioche
For the pastry cream
Make the brioche
Make the crème pâtissière
Continue to whisk until the mixture starts to thicken and produce large, slow bubbles. This should take 3 to 5 minutes. It should be quite thick (it should coat the back of a wooden spoon). Remove the pot from the heat.
Assemble the brioche
Bake and enjoy
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