Swiss Bread
Indulge in the delightful taste of Swiss Bread, where fluffy dough meets velvety pastry cream and rich chocolate chips for a sweet treat that's hard to resist! This easy-to-follow recipe combines simple ingredients with a touch of love, resulting in a heavenly loaf that's perfect for breakfast or dessert. Get ready to savor every bite of this mouthwatering creation!
Prep
90
min
Cook
18
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 60 g de beurre mou (4.2 tbsp)
- 1 œuf
- 2 jaunes d’œufs
- 145 ml de lait tiède (4.9 fl oz)
- 300 ml de lait (10.1 fl oz)
🫙Pantry Staples(7)
- 24 g de maïzena (0.85 oz)
- 100 à 120 g de pépites de chocolat noir (3.53 oz)
- 300 g de farine T45 (2.4 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre + 1sucre vanillé (0.3 cup)1 vanilla sugar
- les graines d une gousse de vanille fendue ou 1cc d extrait de vanille
- 12 g de levure boulangère fraîche (ou 5 g de levure sèche) (0.42 oz)5 g of dry yeast
🧂Spices & Seasonings(1)
- 6 g de sel (0.21 oz)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk.
- 2
In a bowl, mix flour, dissolved yeast, sugar, and salt (be careful that the yeast does not come into direct contact with salt and sugar).
- 3
Add the egg and milk.
- 4
Knead for 5 minutes.
- 5
Incorporate softened butter and knead for another 5 minutes. The dough should be smooth, soft, and not sticky. Cover and let rise for 1 to 1.5 hours, until it doubles in size.
- 6
For the pastry cream: Heat the milk with vanilla.
- 7
Whisk the egg yolks with sugar, then add cornstarch.
- 8
Pour the hot milk over the mixture while whisking.
- 9
Return to medium heat, stirring constantly.
- 10
When the cream thickens, remove from heat.
- 11
Cover with plastic wrap directly on the surface and let cool. It should be smooth and not too thick.
- 12
Shape the dough: Degas the dough.
- 13
Roll it out into a large rectangle, maximum 3 mm thick.
- 14
Spread a thin layer of pastry cream over half of the rectangle.
- 15
Sprinkle with chocolate chips.
- 16
Fold the part of the dough without cream over the filled part. Give a gentle roll with a rolling pin.
- 17
Cut into strips of 3 to 4 cm. Place on a baking sheet, cover, and let rest for 30 minutes.
- 18
Preheat the oven to 180°C – static heat.
- 19
Lightly brush with egg wash.
- 20
Bake for 15 to 18 minutes.
Share this recipe
Prep
90
min
Cook
18
min
Serves
8
people
Level
intermediate
Share this recipe
Swiss Bread
Indulge in the delightful taste of Swiss Bread, where fluffy dough meets velvety pastry cream and rich chocolate chips for a sweet treat that's hard to resist! This easy-to-follow recipe combines simple ingredients with a touch of love, resulting in a heavenly loaf that's perfect for breakfast or dessert. Get ready to savor every bite of this mouthwatering creation!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 60 g de beurre mou (4.2 tbsp)
- 1 œuf
- 2 jaunes d’œufs
- 145 ml de lait tiède (4.9 fl oz)
- 300 ml de lait (10.1 fl oz)
🫙Pantry Staples(7)
- 24 g de maïzena (0.85 oz)
- 100 à 120 g de pépites de chocolat noir (3.53 oz)
- 300 g de farine T45 (2.4 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre + 1sucre vanillé (0.3 cup)1 vanilla sugar
- les graines d une gousse de vanille fendue ou 1cc d extrait de vanille
- 12 g de levure boulangère fraîche (ou 5 g de levure sèche) (0.42 oz)5 g of dry yeast
🧂Spices & Seasonings(1)
- 6 g de sel (0.21 oz)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk.
- 2
In a bowl, mix flour, dissolved yeast, sugar, and salt (be careful that the yeast does not come into direct contact with salt and sugar).
- 3
Add the egg and milk.
- 4
Knead for 5 minutes.
- 5
Incorporate softened butter and knead for another 5 minutes. The dough should be smooth, soft, and not sticky. Cover and let rise for 1 to 1.5 hours, until it doubles in size.
- 6
For the pastry cream: Heat the milk with vanilla.
- 7
Whisk the egg yolks with sugar, then add cornstarch.
- 8
Pour the hot milk over the mixture while whisking.
- 9
Return to medium heat, stirring constantly.
- 10
When the cream thickens, remove from heat.
- 11
Cover with plastic wrap directly on the surface and let cool. It should be smooth and not too thick.
- 12
Shape the dough: Degas the dough.
- 13
Roll it out into a large rectangle, maximum 3 mm thick.
- 14
Spread a thin layer of pastry cream over half of the rectangle.
- 15
Sprinkle with chocolate chips.
- 16
Fold the part of the dough without cream over the filled part. Give a gentle roll with a rolling pin.
- 17
Cut into strips of 3 to 4 cm. Place on a baking sheet, cover, and let rest for 30 minutes.
- 18
Preheat the oven to 180°C – static heat.
- 19
Lightly brush with egg wash.
- 20
Bake for 15 to 18 minutes.