Pain Suisse au Chocolat - Just Like in Paris!

French Pastries

By An Edible Mosaic Click For Full Recipe

[{"selector":"#anim-6a8e84e2-a7b9-4a24-9c15-702528c8aba0","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0d763670-4009-43f3-957c-7a14336dd9cc","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 90 min Pastry Cream Filling: Sugar, cornstarch, salt, egg yolks, milk, vanilla & butter Brioche Dough: Flour, sugar, instant yeast, salt, egg, egg yolk, milk, vanilla & butter Sugar Syrup: Sugar & water Other: Chocolate chips Egg + water Cook Time: 25 min Ingredients White Scribbled Underline

Be sure to read the full recipe before starting to get an idea of the process. Check out the post for step-by-step photos.

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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Step 6

[{"selector":"#anim-04797d5d-bae5-4c78-914d-a99d862c92cf","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-21f71c97-7b99-48c4-8587-0683abcbbb28","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-18db456b-0927-4e43-b04c-3194c1433695","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bake the pastries until golden. As soon as they're out of the oven, brush the cool simple syrup on top of the hot pastries. Scribbled Underline Click For Full Recipe

Buttery, golden brioche dough, vanilla pastry cream & chocolate chips.

Click For Full Recipe