Less known than their croissant friends, pain au chocolat or even pain aux raisins, Swiss brioches are nevertheless one of my favorite pastries. You’ve probably already noticed, but their names vary from one bakery to another, some calling them Swiss brioches, others Swiss, Swiss cobblestones or even bear’s paw… among many others. For my part, I named these little beauties Swiss brioches, like the ones I have always known since childhood.
Today I offer you the recipe for Swiss brioches, very soft little brioches topped with pastry cream and chocolate chips, a real delight for a snack or breakfast!
Brioche, pastry cream, chocolate chips… This is a pastry that I often choose when I go to the baker! Swiss bread, Swiss brioche or roulette, whatever the name, it’s so good!
So here are some explanations:
To make the recipe a success, you must measure the ingredients carefully and prepare them before starting the recipe. You must also respect the cooking time and temperature, so follow the steps described below step-by-step.
Ingredients :
20 cl of milk
2 eggs
500g + 20 g of T45 flour
1 sachet of dry baker’s yeast
100g of caster sugar
100g of cold butter cut into cubes
1 egg beaten to brown
Custard :
Continued on next page (page 2)
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