I rarely buy baked goods from the bakery, lately.
Not that I think that mine is the best but I (and my family) are addicted to the homemade taste. If you cook (and bake) a lot, I think that you will understand what I said, because the taste of homemade food comes from the ingredients that we love to use.
When comes to baked goods, the taste of it comes from flour, butter, chocolate, etc. and most of them have a unique taste. So every time that we eat something that we bought from outside, we always tell each other that that it will be better if they use .......... (fill with the brand that we like, haha).
Last week I went to a bakery and my sister pointed at the Pain suisses and told me that it looked good, and I answered her suddenly "I can make it for you".
I tested the recipe until I got the taste that I liked a long time ago, but I still didn't make the clip, so I think it's a good time to shoot the video and serve this bread too.
The bread that I made is "Brioches suisses" a brioche bread filled with pastry cream and chocolate. It's in a Pain suisses category but for Pain suisses you can find the one that's made with croissant dough too. So to make it more specific, this one is "Brioches suisses".
You might think that it's hard to make, but if you knead the dough with the stand mixer, the rest is very easy. My only suggestion is that keep the dough cool until you finish shaping it as a load of butter in the dough will make the dough sticky and hard to work with.
Brioches suisses (Chocolate Chip-Custard Brioches)
Makes 6
Bread dough
200 g .......................... All-purpose flour
20 g ............................ Granulated sugar
2.2 g .............................. Instant yeast
2.2 g .............................. Salt
45 g ............................ Water
100 g .......................... Egg
85 g ........................... Unsalted butter
Pastry Cream
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
20 g ....................... Cake Flour, sifted
40 g ....................... Granulated sugar
30 g ....................... Milk
190 g ..................... Milk
10 g ....................... Unsalted butter
55 g ........................ Chocolate chips
................................. Egg for brushing
Put the flour, sugar, and instant yeast into a bowl, and whisk to combine.
Put the salt into the bowl, and whisk to combine.
Pour the water and egg into the bowl. Mix to combine.
Remove the dough from the bowl.
Knead for 7-10 minutes.
Until the dough is smooth (you can make the windowpane test).
Put the butter into the dough.
Knead for 7-10 minutes more.
Place the dough into a bowl and cover with plastic.
Let it rise in a refrigerator overnight.
(At least 5 hours but not longer than 24 hours)
Put the egg yolks, salt, vanilla, sugar, flour, and 30 g milk into a bowl, and whisk to combine.
Pour 190 g of the milk into the bowl, and whisk to combine.
Cover and heat in the microwave (600w) for 2 minutes.
Remove from the microwave and whisk to combine.
Cover and heat in the microwave (600w) for 2 minutes more.
Remove from the microwave and whisk to combine.
Add the butter and whisk to combine.
Pass through a sieve into a bowl.
Place a piece of plastic wrap directly over the custard cream, and let it cool completely. Keep in the fridge until ready to use.
Roll the dough with a rolling pin to a 25 x 25 cm. square.
Cover with plastic and freeze for 15 minutes
Mark the center of the dough.
Pipe pastry cream about 1 cm. from the bottom to the center mark.
Sprinkle the chocolate chips over the pastry cream.
Fold the top half of the dough over the filling. Press the edge to seal the filling.
Cut into 6 equal pieces.
Cover and let it rise for 60 minutes
Preheat an oven to 180℃
Before baking, brush the top with beaten egg.
Bake for 30 minutes in the the180℃ preheated oven.
Let the bread cool completely before serving.
Brioches suisses
(Chocolate Chip-Custard Brioches)
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