| Time | Servings | Difficulty |
|---|---|---|
| 00:45 | 1 | Medium |
Introduction
To share
Swiss breads are delicious buns topped with pastry cream and chocolate chips. They are nicely golden and don’t last long at home when I make them, like all the pastries in my gourmet family. This recipe still requires preparation (brioche dough and pastry cream) but the Swiss breads are definitely worth it.
1 serving makes 6 Swiss breads.
Ingredients
| 600 g brioche dough | |
| 350 g pastry cream froide | |
| 130 g chocolate chips | |
| 5cl water | |
| 50 g sugar | |
| 1 egg |
Instructions
|
1
|
After letting the brioche dough rise, roll it out with a rolling pin to give it a roughly rectangular shape. The dough should be about 5mm thick.
|
|
2
|
Soften the cold pastry cream and spread it using a spatula on the lower half of the spread dough. Sprinkle evenly with chocolate chips.
|
|
3
|
Fold the top half over the filling.
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|
4
|
Cut to obtain a rectangle.
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|
5
|
Flatten with a rolling pin.
Then cut out rectangles 4-5 cm wide. |
|
6
|
Place the Swiss rolls on a baking sheet lined with parchment paper, spacing them apart. Cover with a clean cloth and let rise 3 to 4 hours.
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|
7
|
Preheat the oven to 180°C.
Beat the egg in an omelette and apply it using a brush on the Swiss breads. Bake for 10 to 15 minutes. |
|
8
|
Pour the sugar and water into a saucepan and bring to a boil until the sugar melts (a few seconds). Remove from fire.
As soon as the Swiss rolls are cooked, brush them with the sugar syrup and leave to cool on a wire rack. Taste. |
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