Ingredients

• 300 g Strong bread flour
• 40 g Granulated sugar
• 5 g Salt
• 7 g Instant dry yeast
• 100 ml Whole milk (cold)
• 1 piece Large egg
• 30 g Unsalted butter (melted)
• 150 g Unsalted butter (cold, for lamination)
• 250 ml Whole milk (for pastry cream)
• 50 g Granulated sugar (for pastry cream)
• 2 pieces Large egg yolks
• 20 g Cornstarch
• 5 ml Vanilla extract
• 100 g Dark chocolate chips
• 1 piece Large egg (for egg wash)

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine flour, 40g sugar, salt, and yeast. Add 100ml cold milk, 1 egg, and 30g melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Form into a ball, cover, and refrigerate for at least 1 hour.

2. 2

   Prepare the Butter Block: Place 150g cold butter between two sheets of parchment paper. Roll it into a 15x15 cm square. Chill in the refrigerator until firm but pliable.

3. 3

   First Turn (Lamination): On a lightly floured surface, roll the chilled dough into a 30x15 cm rectangle. Place the butter block on one half of the dough, leaving a small border. Fold the other half of the dough over the butter, sealing the edges. Roll gently to a 45x20 cm rectangle. Perform a 'single fold' (fold one-third of the dough over the middle, then the remaining third over that). Wrap tightly and chill for 30 minutes.

4. 4

   Second and Third Turns: Repeat the single fold process two more times, chilling the dough for 30 minutes between each turn. After the third turn, chill the dough for at least 1 hour, or overnight for best results.

5. 5

   Make the Pastry Cream: In a saucepan, heat 250ml milk with 50g sugar until simmering. In a separate bowl, whisk 2 egg yolks, 20g cornstarch, and 5ml vanilla extract with a splash of milk until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens into a rich cream. Remove from heat, transfer to a shallow dish, cover with plastic wrap directly on the surface to prevent a skin, and cool completely in the refrigerator.

6. 6

   Assemble the Pain Suisse: On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 40x30 cm and about 3-4 mm thick. Trim the edges to create clean lines.

7. 7

   Fill and Cut: Spread the completely cooled pastry cream evenly over the entire surface of the dough. Sprinkle 100g dark chocolate chips over the cream. Fold one long edge of the dough over two-thirds of the cream and chocolate, then fold the remaining third over that, creating three layers. Gently press down.

8. 8

   Shape and Proof: Cut the folded dough into 8 rectangular pieces (about 4-5 cm wide). Place them on baking sheets lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let proof in a warm place for 1.5 to 2 hours, or until visibly puffed.

9. 9

   Bake: Preheat oven to 190°C (375°F). Whisk the remaining egg with a tablespoon of water for an egg wash. Gently brush the tops of the proofed Pain Suisse with the egg wash. Bake for 18-22 minutes, or until golden brown and puffed.

10. 10

    Cool: Transfer to a wire rack to cool slightly before serving warm, or let cool completely.