Pain Suisse
 
Makes 8 pastries
Ingredients
  • 1⁄3 cup (80 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 11⁄2 teaspoons (4.5 grams) instant yeast
  • 6 teaspoons (24 grams) granulated sugar, divided
  • 2 to 21⁄3 cups (250 to 292 grams) all-purpose flour, divided
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (5 grams) tightly packed orange zest (about 1 medium orange)
  • 3 large eggs (150 grams), room temperature and divided
  • 1⁄3 cup (75 grams) unsalted butter, room temperature
  • Vanilla Bean Pastry Cream (Recipe follows)
  • 1⁄3 cup (61 grams) 60% to 64% cacao mini semisweet chocolate chips
  • 1 tablespoon (15 grams) water
  • Orange Blossom Simple Syrup (Recipe follows)
Instructions
  1. In a small bowl, stir together warm milk, yeast, and 1 teaspoon (4 grams) sugar. Let stand until foamy, about 5 minutes.
  2. In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, salt, orange zest, and remaining 5 teaspoons (20 grams) sugar. Add warm milk mixture and 2 eggs (100 grams); using the paddle attachment, beat at low speed until a shaggy dough forms, about 1 minute. Scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth, elastic, and slightly tacky, about 15 minutes; add up to remaining 1⁄3 cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (7 to 8 minutes total). Beat until a smooth, elastic dough forms, 12 to 14 minutes. Turn out dough onto a lightly floured surface, and knead 5 to 8 times. Shape dough into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. Refrigerate for at least 1 hour or up to overnight.
  5. Line 2 rimmed baking sheets with parchment paper.
  6. Whisk Vanilla Bean Pastry Cream until smooth.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, gently roll dough into a 12x10-inch rectangle, one long side closest to you. Using a knife or offset spatula, evenly spread Vanilla Bean Pastry Cream over dough, leaving a 1⁄2-inch border along both long sides. Sprinkle chocolate chips over bottom half of pastry cream, and gently press down with your hand, making sure chocolate completely adheres to pastry cream. Fold top half of dough over to cover pastry cream and chocolate. Lightly press seam to seal. Using a long knife or pastry wheel, cut into 8 (5x1 1⁄2-inch) strips. Place strips 2 inches apart on prepared pans. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 to 55 minutes.
  8. Preheat oven to 350°F (180°C).
  9. In a small bowl, gently whisk together 1 tablespoon water and remaining 1 egg (50 grams). Lightly brush egg wash over dough. 10. Bake until tops are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to
  10. minutes. Using a pastry brush, immediately brush a thin layer of Orange Blossom Simple Syrup on top of pastries. Let cool on pans for 10 minutes. Serve warm, or remove from pans, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pain-suisse/