Pain Suisse—literally “Swiss bread”—is a beloved viennoiserie found in French bakeries, despite its name. This delightful pastry combines flaky, buttery croissant dough with a rich vanilla pastry cream (crème pâtissière) and dark chocolate chips.
The result is a perfect balance of textures: crisp, golden layers that shatter at first bite, giving way to a creamy, chocolate-studded center. While it looks like a professional baker’s project, pain suisse is surprisingly achievable at home using store-bought or homemade croissant dough. Perfect for weekend baking, special breakfasts, or when you want to impress guests with something truly special.
Instructions
Make the Vanilla Pastry Cream
In a saucepan, heat the milk with half of the sugar until steaming. In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture, then return to the saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (pressing onto the surface), and refrigerate until cold.
Prepare the Dough
On a lightly floured surface, roll the croissant dough into a rectangle about 10×12 inches and ¼-inch thick. Keep the dough cold—if it becomes warm, refrigerate for 10 minutes before proceeding.
Assemble the Pain Suisse
Transfer the dough to a parchment-lined baking sheet. Spread the chilled pastry cream evenly over one half of the dough (about 10×6 inches), leaving a ½-inch border.
Sprinkle the chocolate chips evenly over the pastry cream. Fold the other half of the dough over the filling, like closing a book. Press gently to seal the edges.
Cut and Proof
Using a sharp knife or pizza cutter, cut the filled dough into 4 to 6 rectangles (about 3×4 inches each). Place them on a parchment-lined baking sheet, spacing them apart. Brush the tops with beaten egg wash. Cover loosely with plastic wrap and let proof (rise) at room temperature for 30 to 45 minutes, until puffy.
Bake
Preheat your oven to 375°F (190°C). Brush the pastries again with egg wash for extra shine. Bake for 18 to 22 minutes, until deeply golden brown and puffed. Transfer to a wire rack to cool.
Serve
Dust with powdered sugar if desired. Serve warm or at room temperature.
These Pain Suisse pastries are a labor of love that pays off in every flaky, creamy, chocolate-filled bite.
